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Clean Burn...But Not the Lid?

Judy Mayberry
Judy Mayberry Posts: 2,015
in EggHead Forum
In 13 years I've never done a clean burn. So last night all the stars were aligned and after grilling yellow squash, I turned it up to 600-700° and let it burn for  3 hours. The inside of the fire bowl and fire ring were white, the inside of the Egg bottom showing above them was dark gray, and the inside of the lid was very dark with little black nodules still on it. Not flaky.

As I didn't know what to expect, I'm wondering if it needs a lot more time? Higher temp? At one point it was 800° and I turned it down because recent posts have said 600° works fine. Maybe the lid never does get white.

Feedback, please.


Judy in San Diego
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    edited January 2016
    This may indirectly answer your question. My egg had gotten pretty dark after several low and slow cooks. A couple of weeks ago I made pizza running the egg at 550 for probably 2 hours total. The next day I noticed what you saw - clean except for the lid. Then the next week we happened to make pizzas again. Same deal, 550 - 600 degrees for a couple of hours. 
    After that cook the whole egg is pretty and white inside - all the creosote is burned off nicely. 
    To answer your question - I don't think it needs to cook at higher temps, just longer duration. Hope this helps. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    That sounds so reasonable. I will try for several hours next time. Thanks!
    Judy in San Diego
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  • RRP
    RRP Posts: 26,465
    Hiya Judy, 
    I always let my burn outs rip without trying to regulate the temperature. That is - the bottom vent wide open and no restriction on top. I always do them following some high temperature cook. Though the Tel-Tru thermometers I use go to 1,000º I remove them just the same, though one time I forgot a ways into the burn out and it was already reading 810º. Since you use a Rutland there is no gasket concern for you, unlike others with stock gaskets. I have never gotten any of my domes to return to white, but the bad crud pops off and that's all I want anyway. Just like the saying goes - you can't un-scramble an egg and you can't make a well used BGE dome return to snow white.
    Re-gasketing the USA one yard at a time 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited January 2016
    FWIW Judy don't you do pizza on a fairly regular rotation?  Me Myself just pull the PS & let keep going till it burns itself out after I'm done with my pizza bakes (600℉-750℉) & it does alright. I see no real justification to go nuclear. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Chubbs
    Chubbs Posts: 6,929
    My dome has not been white since purchased. I have done plenty clean burns but dome stays black on mine
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    @NPHuskerFL: I only make pizza in the oven now, thanks to Carolina Q's method, and I am very pleased with that. It's not worth the prep on the Egg, and comes out great using the broiler to finish it off.
    Judy in San Diego
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  • smbishop
    smbishop Posts: 3,061
    Hey Judy, what Ron says, as always.  :)  I do these a few time a year, dome is never white.  If I don't go long enough, I will use a foil ball to scrape the dome...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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