Acid egg rain - how to prevent?

busmania · February 2016

Sometimes when cooking large cuts of meat (pork butt on now) I'll find black pools of drippings on the meat that comes from the dome of the egg. I can only imagine it tastes nasty (I usuaLly cut it out of the meat when I see it). He do I prevent this? I am pretty diligent about scraping the dome with a foil ball every few cooks so that the stuff doesn't flake onto the food. Help?

luckyboy · February 2016

I haven't noticed it on the egg but when I use my big gas cooker grease will drip down from the chimneys on both the outside and inside, I wowouldn't worry with it.

onedbguru · February 2016

Time for a clean burn???

nth78 · February 2016

Is your daisy wheel nasty/caked in gunk? Maybe it needs cleaned.

busmania · February 2016

onedbguru said:

Time for a clean burn???

Can't do it. Base is cracked and I bought used ($300 3-4 years ago for egg, table, accessories etc. I couldn't pass it up, was not cracked when I bought it). But, I don't think that's the issue. It's not caked with oil/fat/grease like some eggs I've seen.

NPHuskerFL · February 2016

Provide a pic of said pooling & the dome in question please. Mine has been to the point of large flakes raining down before hitting it with balled up foil but, never black pools.

busmania · February 2016

Here

is a pic

Darby_Crenshaw · February 2016

You probably don't keep your daisy wheel in the egg after you use it. Or maybe are using an aftermarket cap that you don't keep in the egg

that's what is dripping, not the dome. The drips on the domewouls run down the inside

keep the daisy in the egg after the cook and any residual fat will render off. It won't drip the next time

busmania · February 2016

I think you are right. I think it may be daisy dripping. I'll blast it with the weed torch and clean it up. I hate keeping the cap around (don't know where it is) and usually just snuff the fire with the daisy wheel.

Darby_Crenshaw · February 2016

That's the problem then

you will never have to clean it again or refurbish the seasoning if you just store it in the BGE

i keep the ceramic cap on it, set it to the side when using the egg with the daisy, and replace it when done (putting the daisy inside as it cools). Basically, the daisy gets cleaned and re-seasoned with each cook

EggPerfection · February 2016

It's surely the daisy wheel. It's worth taking it apart and really giving it a good clean. I had the same issue and so my father in law and I invented this cap for long cooks in dubious weather: www.perfectbbqtek.com

Legume · February 2016

Good grief. That cap won't degunk the daisy wheel or keep it clean. It's for rain.

Robo2015 · February 2016

I think he meant the daisy wheel being inside the cooling egg would help keep it clean.

Darby_Crenshaw · February 2016

Legume is talking about the post above him, re the aftermarket cap

busmania · February 2016

I have a smokewear cap but quit using it due to the inability to fine tune temps (old version).

Ozzie_Isaac · February 2016

Darby_Crenshaw said:

Legume is talking about the post above him, re the aftermarket cap

Yep, he was talking about @EggPerfection who only comes on the forum to hawk his rain cap.

A5firearms · February 2016

The heck with that. Go to Home Depot or Lowes and for $6 get one of these. Works perfect and fits over the daisy wheel (of my XL) perfectly!

busmania · February 2016

Yeah, the rain cap is 100% irrelevant to this discussion. My patio is covered so I don't need (or want) that. Back on topic.

A5firearms · February 2016

I agree with others that it is the daisy wheel.

Captainjimpark · February 2016

busmania said:

Sometimes when cooking large cuts of meat (pork butt on now) I'll find black pools of drippings on the meat that comes from the dome of the egg. I can only imagine it tastes nasty (I usuaLly cut it out of the meat when I see it). He do I prevent this? I am pretty diligent about scraping the dome with a foil ball every few cooks so that the stuff doesn't flake onto the food. Help?

Great post
im having the same problem with that gunk running down the side of my egg,I'm sure it's been dropping on my food and I haven't noticed.when I first got my egg I left the daisy wheel inside my egg but it began to rust as per the high humidity where I live.now I leave the daisy wheel inside my garage after every cook."no rust"

FlashkaBob · February 2016

@busmania I have no idea where you live however I am going to guess that it was quite cold outside when this happened. It's like being able to see your breath in a walk in freezer or anywhere that it snows. When the warm moist air (in this case your BBQ) meets cold air, the moisture condenses out because the cold air can not hold on to as much moisture as warm air. The condensation forms on the inside of your egg including your daisy wheel. When enough moisture forms, it starts to drip. Because your egg has a certain amount of smoke and grease, the moisture picks up some of it before dripping on to your meat. The same thing happens around fans used to regulate temps in the egg. The moisture builds up to a point that the fan freezes up

Botch · February 2016

You guys all know how Liquid Smoke™ is made, right?

SkinnyV · February 2016

Yeah may be clean burn needed . I smoked cheese and the gunk drips down. I may do one soon.

Chubbs · February 2016

Got to put the daisy in egg after cooking and snuff fire with ceramic cap. That is the problem.

GregW · February 2016

I have this problem if I use a water pan. The pan causes a condensation problem that can drip back down on the food.

EggPerfection · February 2016

I had no idea that you were getting those drips from just meat moisture. I must say that has not happened to me but I did let my vented cap get gunky enough that it happened when exposed to rain. That's why I misunderstood your problem. My advise is to treat yourself to some NY strips and cook the ever lovin' daylights out of the cast iron top right along side of the steaks.