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Cooling Down Your Egg After A Cook

SoCalTim
SoCalTim Posts: 2,158
edited April 2017 in EggHead Forum
I was at my local Ace Hardware last night and ran into a KJ Rep giving a Kamado demonstration, it being free I stayed and listened in.
.
I think most of what he had to say, I mostly knew .. except for one bit of into.
.
He was talking about the new design firebox and why KJ decided to make the change, he said the boxes were infamous for cracking, he said what most kamado users don't know is that when you finish cooking, you don't just close upper and lower vents walk away and let things cool by themselves. 
.
He went on to explain about heat build up and some other techie terms I didn't completely understand, but he said their research told them the main cause to cracking of the ceramics is the lack of proper temp reduction and the heat somehow 'shocking' the cooker thru expansion of the ceramics

He said if you own the one piece firebox,  completely close the lower vent, THEN once the dome temp gets below 350ish, start closing (gradually) the upper vent.
.
Now, I'm not sure if what he said was really true, but ya know .. I don't want to have to deal with any cracking of any sort, what he said doesn't cost anything, so I think I'll be using this technique on future cooks.

Tim


I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Comments

  • GATraveller
    GATraveller Posts: 8,207
    May not be a bad idea on a cook where the temp is running really hot like pizza or reverse sear.  I have a feeling I would close the bottom vent then forget about the top until after the next rain.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SoCalTim
    SoCalTim Posts: 2,158
    Hey brother @NPHuskerFL .. myself, I'm gonna go with his advice. I just just don't wanna find out.

    I remember when I first got my egg, my brother pounded and pounded into my head, 'Tim, ALWAYS burp your egg' .. 'if not your gonna get a flashback'

    Did I heed his advice ... no, lol ... one time was all it took.

    Hope all is well with you! Tim 
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Thanks for sharing and it is an interesting concept. However, it seems to me to be an unnecessary step. The temperature decreases gradually naturally once you shut the vents. It is not like you shut the dome and it drops from 500 to 70 in a matter of minutes. It takes a couple of hours to cool down. I am also on the same page with @GATraveller - I would be concerned that I would forget to shut it down completely and leave the egg burning.  I would think the biggest thermal shock would happen when you light the charcoal. You have a firebox sitting there at 70 degrees, then within a few minutes you have a pile of lump charcoal burning at 1800 degrees :). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • YukonRon
    YukonRon Posts: 17,261
    I am sure the gentleman from KJ has a point, and it may indeed, be valid.
    I have been shutting down both vents simultaneous on two eggs for years, and have yet to have an internal show any signs of cracking. I have treated my MM rougher than my I have ever treated my webber smoky joe, and have yet to have an issue.
    I realize there are two types of ceramics;  1) cracked, and 2) those that are going to crack, but so far I have no issues. 
    When the folks at BGE tell me my warranty depends on execution of the above mentioned practice, then I will implement as required.
    Otherwise, I feel it is prudent for safety's sake, to close both vents to eliminate the chance for any issues with fire. Too many stories of fires that were going out, left unattended, that did not.
    Just my .02.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SoCalTim
    SoCalTim Posts: 2,158
    @SmokeyPitt thanks brother, again let me say, this is not my research but rather KJ's research. Kamado's are what they do. I might be alone on this, but I'm gonna go with it. 
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • SmyrnaGA
    SmyrnaGA Posts: 438
    I bet people who use looflighters or weed burners causes a greater thermo shock than using the square cubes and waiting 15 minutes...

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Don't fall for it.  He's trolling us on this forum.  Whatever that guy's name from KJ is that posts about this forum on their forum.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    Well I use a Looftlighter and I shut off the air right after I pull the meat off. So of course today I find that my fire ring is in two pieces. It only took since 2009 for that to occur. BTW it still cooked just fine around noon today.
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  • lowandslow
    lowandslow Posts: 122
    Another use for a pit thermometer.  Set alert when it is safe to put the cap back on..  I will take my chances with the lifetime warranty..
    Hasbrouck Heights, NJ

    XL Egg
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Makes me glad I have an egg if the KJ ceramics are that fragile.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • blasting
    blasting Posts: 6,262


    It will be interesting to hear what the sciency guys have to say.  I suppose it's plausible, but like others have said, I'll probably continue taking my chances.

    Phoenix 
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  • Carolina Q
    Carolina Q Posts: 14,831
    OhioEgger said:
    I can't see the effect being anything more than using up an unnecessary extra amount of charcoal. When I close the bottom vent and put the ceramic top on, the egg cools down very gradually, with no chance of thermal shock due to sudden change. Those "other techie terms" mentioned in the OP might be interesting if anyone runs across a KJ rep with the same spiel, but count me in the skeptic category.
    This. Think about how long it takes for your egg temp to drop when you inadvertently let it get away from you. Things change gradually and oh so s l o w l y with an egg. No drastic changes allowed.

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

    Michael 
    Central Connecticut 

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  • westernbbq
    westernbbq Posts: 2,490
    I leave vents open top and bottom all the way after every cook, ie  i dont save charcoal for the next one.  Ive had three cracked fire rings on xl and mm, a cracked firebox on xl and large and im on my third xl base

    I thought just letting the heat bleed off would be ok. Maybe im messing things up?  My mm amd xl are warranty buys (new) and my large is an ebay purchase so im outta luck on cracked firebox and fire ring on large....

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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Pull the food, wipe the grate, close the bottom vent, pull the daisy wheel and install the cap.................walk away.

    There's no thermal shock with shutting down both vents. That heat mass will take its time cooling down. 


    Living the good life smoking and joking
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  • ryantt
    ryantt Posts: 2,558
    @tarheelmatt his name is Bobby Brennan and hes a heck of a nice guy if you ever talk to him.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • CtTOPGUN
    CtTOPGUN Posts: 612
    edited April 2017
    Sounds like they want to sell more lump...
    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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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    CtTOPGUN said:
    Sounds like they want to sell more lump...
    I've heard of this technique for shutting down before, but also figure this may be a ploy to boost lump sales. 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    SmokingPiney said:
    Pull the food, wipe the grate, close the bottom vent, pull the daisy wheel and install the cap.................walk away.

    There's no thermal shock with shutting down both vents. That heat mass will take its time cooling down. 


    Word -  although I'll add wipe the grate! 
    New Albany, Ohio 

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