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How hot?

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Comments

  • ThrasherIII
    ThrasherIII Posts: 254
    Carolina Q said:
    ThrasherIII said:
    How often do you do a clean burn? 
    In simpler forms how often do you clean the inside of the egg to prevent it from impacting the flavor of your cook?
    seems i may have gone a bit long jn doing so. 
    I don't remember the last time I did it. 8-10 years ago maybe? Unnecessary, IMO. A waste of charcoal.
    Thank you it seems that swmbo thinks all food cooked on the egg has an ashtray taste. So to to humor this sick thought i am going on my second bag of rockeood to burn it clean. 
    Then i am purposely going to fire it up and cook the food on the old gasser. So that when she says it taste like smoke. I will reply time for one of two things either the gas’s grill needs an update or your taste buds need a check up
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @ThrasherIII - if you do a bunch of low and slows you could have a grease buildup that could mess with the taste of some foods. Next time you have the egg burning with a moderate amount of lump just let it burn at 600ish until it burns out. No need to go all inferno.  Once the egg cools the next day just take some balled up aluminum foil and scrub the inside of the dome and anywhere else you see crud flaking. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • ThrasherIII
    ThrasherIII Posts: 254
    Will do from now on. I removed the thermometer and have been filling up to the fifre ring and yes regulating the burn to right around 700. The dome is starting to show some white, along with the lower body. The area behind the fire ring seems to be the heaviest area of accumulation. For that i have considered removing the fire ring and just run the egg with a smaller load of lump in the box. The fire ring is clean.
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  • 1voyager
    1voyager Posts: 1,161
    Carolina Q said:
    ThrasherIII said:
    How often do you do a clean burn? 
    In simpler forms how often do you clean the inside of the egg to prevent it from impacting the flavor of your cook?
    seems i may have gone a bit long jn doing so. 
    I don't remember the last time I did it. 8-10 years ago maybe? Unnecessary, IMO. A waste of charcoal.
    Same here. I did a hot burn once. There only thing it accomplished was to warp the old-style bands.

    The closest that I get to a hot burn now is 550 - 600 for pizza.

    Large Egg, PGS A40 gasser.
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  • PigBeanUs
    PigBeanUs Posts: 932
    nolaegghead said:


    PigBeanUs said:
    Got that cooler 26 years ago. No joke, was a fvcking wedding gift! ...from an aunt. 

    Came with a two-gallon matching coleman, and their gallon jug cooler. 

    The two-gallon melted through when I put a pork butt in it to FTC, along with one of the fire bricks from the BGE. 

    The swivel locking nozzle on the jug busted when my son tossed it at football practice. 

    Just threw out the bigger cooler last year (25th year)

    was originally red. Went pink after sitting outside a couple years.

    I think anyone who believes a color is more or less feminine (pink=gay, to borrow the common uneducated person’s thinking) is an idiot. 

    You’re not an idiot, nor uneducated. 

    Try not to imply that someone’s sexuality can be inferred from a sun-baked 25 year old cooler. 

    If you need to, I can have sex with you wife to prove it.

    (as long as she’s not that long haired freak in all your photos. Please tell me that’s not a woman. )

    [insert seinfeld_costanza_do-you-want-to-have-sex-right-now.gif]

    (pretty sure you know where I got this)

    social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others

    You realize that the disclaimer applies to my post as well?
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  • nolaegghead
    nolaegghead Posts: 42,109
    First thing I thought of.  Actually suggested (a week ago?) putting that in your "Spoiler > Show" button, but I guess you missed it.
    ______________________________________________
    I love lamp..
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  • PigBeanUs
    PigBeanUs Posts: 932
    I inherited the account. No idea how to edit or remove the “spoiler” thing. 

    I don’t care whether people get the joke any more. Some people just like to get p!ssed off regardless. 


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  • nolaegghead
    nolaegghead Posts: 42,109
    OK, so not that you care, but that spoiler/hide thing is in the account's signature.  If you hit the 'edit profile' button on the full site, there's a list on the left with 'signature' in it.  From there's it's pretty obvious.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 34,597
    nolaegghead said:
    OK, so not that you care, but that spoiler/hide thing is in the account's signature.  If you hit the 'edit profile' button on the full site, there's a list on the left with 'signature' in it.  From there's it's pretty obvious.

    spoiler just adds credence to his post ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    Spoiler:  (click)....null
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 36,800
    I once used a balled up piece of foil on the interior of the dome just to test the adhesion of the cooked on coating.  It was nice and tight and I have never had any gravity induced crispy bits land on any cook.  No clean burns but doing a paella cook will get the fire box pristine.  FWIW- 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fishlessman
    fishlessman Posts: 34,597
    lousubcap said:
    I once used a balled up piece of foil on the interior of the dome just to test the adhesion of the cooked on coating.  It was nice and tight and I have never had any gravity induced crispy bits land on any cook.  No clean burns but doing a paella cook will get the fire box pristine.  FWIW- 

    usually a stew steaming in there all day will get that coating to blister, my first brunswick stew was covered in flakes falling from the dome
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lousubcap
    lousubcap Posts: 36,800
    @ThrasherIII - I get the clean burn for survival's sake.  However, the ash tray taste may be a by-product of the lump you are burning.  You may have been down that road already and if so disregard.  But different brands of lump impart different flavor to a cook.  FWIW-
    Shameless plug for Rockwood here.   B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Botch
    Botch Posts: 17,376
    PigBeanUs said:
    I inherited the account. No idea how to edit or remove the “spoiler” thing. 

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited December 2020
    Anything over 700 is asking for issues. Warranty or not, it's just not necessary. 500 for an hour is going to clean it up amazingly
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • ThrasherIII
    ThrasherIII Posts: 254
    lousubcap said:
    @ThrasherIII - I get the clean burn for survival's sake.  However, the ash tray taste may be a by-product of the lump you are burning.  You may have been down that road already and if so disregard.  But different brands of lump impart different flavor to a cook.  FWIW-
    Shameless plug for Rockwood here.   B). 
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  • alaskanassasin
    alaskanassasin Posts: 8,931
    lousubcap said:
    I once used a balled up piece of foil on the interior of the dome just to test the adhesion of the cooked on coating.  It was nice and tight and I have never had any gravity induced crispy bits land on any cook.  No clean burns but doing a paella cook will get the fire box pristine.  FWIW- 
     I no longer clean burn as it is a huge pita to obtain warranty parts from my dealer (still waiting on a fire box, claim submitted in April). I have not recently looked inside the dome to check the patina but with every cook there are large flakes of detritus which I easily pick off on the way to plate. 
     
    South of Columbus, Ohio.


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  • ThrasherIII
    ThrasherIII Posts: 254
    ThrasherIII said:
    lousubcap said:
    @ThrasherIII - I get the clean burn for survival's sake.  However, the ash tray taste may be a by-product of the lump you are burning.  You may have been down that road already and if so disregard.  But different brands of lump impart different flavor to a cook.  FWIW-
    Shameless plug for Rockwood here.   B). 
    I started using BGE but have using Rockwood exclusively for at least the last couple of years.
    i am thinking way too many slo and lows without cleaning. The inside is cleaner i can actsee white in the dome.
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  • ThrasherIII
    ThrasherIII Posts: 254
    Thatgrimguy said:
    Anything over 700 is asking for issues. Warranty or not, it's just not necessary. 500 for an hour is going to clean it up amazingly
    Which will be the practice from here on. After a cook, run the egg at 6-700 to ceanthe mess inside. Of course without any heat stones in the way. I was not aware of the mess i was creating and unfavorable flavored results.
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