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How Long To Dry Internal Ceramics?

Killit_and_Grillit
Killit_and_Grillit Posts: 4,326
in EggHead Forum
So I have been bailing water out of my garage all morning because my storm drain clogged up last night. 

And my new Large Ceramic firebox and the rest of the internals were all on the floor. Now soaked. 

How long do I need to let all this stuff dry before putting them in and lighting a fire?  Wasn't sure just how porous they were. 

"Brought to you by bourbon, bacon, and a series of questionable life decisions."

South of Nashville, TN

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Comments

  • RedSkip
    RedSkip Posts: 1,400
    edited April 2017
    Very porous but can't say how long...  maybe light one or two pieces to help slowly heat up the egg and dry it out.  (Remove all lump and put only a few pieces back)

    Im sorry about the garage, that sucks.  Hopefully more folks will have ideas for ya, best of luck.
    Large BGE - McDonald, PA
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  • Dobie
    Dobie Posts: 3,458
    I would let them air dry a couple days an then light a small fire and stay around 250.
    or put in your oven at 170 for a while.
    Jacksonville FL
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  • GrateEggspectations
    GrateEggspectations Posts: 12,263
    You could always first take a heat gun or hair dryer to it to get the process going(?).
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,128
    I would wipe them off as best you can, install them, and light a small fire.  Let it ride ~230 or so for a few hours before you crank it up.

    I wouldn't do a pizza or high heat sear until l had cooked for 8-12 hours.  No scientific reason why, just that time frame would give me the warm fuzzies.

    Btw, if I had a party planned with steaks or pizzas I wouldn't postpone.  I would let it rip, which is my way of saying I don't think it is a major issue.
    If there ever comes a time I get rabies, you are high on my Bitin’ List.
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  • CtTOPGUN
    CtTOPGUN Posts: 612
     Let them sit a couple days to dry a bit natually. Then plan a low temp cook. 5 hours cooking ribs should have them nice and dry for higher temp cooks.

    (none of this may be necessary, but it would make me feel more comfortable)
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • onedbguru
    onedbguru Posts: 1,648
    When I smoke bacon, I never get it above ~180 (very small handful red hot).  I would put it together and do this for a few hours before going hotter...  
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  • saluki2007
    saluki2007 Posts: 6,354
    I agree with Ozzie. The one thing one no one has mentioned, if they crack you get a new one for free. Perks of having an egg. 
    Large and Small BGE
    Central, IL

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  • Carolina Q
    Carolina Q Posts: 14,831
    @stike pours ice water from his cooler into a hot egg when he wants to cool it quickly at a tailgate. Not only does it get wet, but there's the thermal shock issue that apparently isn't an issue. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    @Ozzie_Isaac not in any particular rush...I have to do some pork for Sunday dinner but I already have my old Large in the backyard. 

    @salukiI used to throw river rocks in hot fires as a kid. just wanted to make sure I didn't come out to a BOOM and a shrapnel filled brisket. 

    @Carolina Q only if it comes out of a Yeti. I'm sure one of their warranties would cover a disaster of that magnitude. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • westernbbq
    westernbbq Posts: 2,490
    the arizona sun would fix the soaked ceramic issue in one day in summer, ome week in winter.....
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