Bleeding Egg

Royal Coachmen · March 2016

I mostly cook low and slow on the egg or direct heat quick meals. Tonight, however, I am cooking pizzas at around 550-600 deg. I noticed that the exterior bottom portion of my egg is "bleeding" black moisture. I'm sure this is normal and will likely wipe off after the egg cools just never had it happen before nothing like this is on the dome. Thoughts? It's also sort of weird that I can hear the sound of the moisture seeing through the egg shell almost like a faint hissing sound.

theyolksonyou · March 2016

Normal. Simple green when it's cool.

Spaightlabs · March 2016

If you are cooking at 600 degrees on a garden paver brick and with no air gap, be sure to check the underside of your table from time to time. With a bit of luck you will catch it before the table burns.

I had an air gap between my egg and that same brick paver. at some point the paver cracked, allowing enough heat to penetrate to start the wood underneath on fire, and subsequently my house.