Clean burn question.

otter · July 19

Good day to all.
i have a LBGE with the adjustable rig and a kick ash basket. Do I leave all the stones in place and cooking grates?
The grates aren’t too bad as I do cover them with foil when cooking. What is a good temperature?

In the past I’ve done 500 degrees or so.

Thanks

Canugghead · July 19

How many and how large are the stones? I would place the PS on top of the AR, IMO if it's close to the fire it will impede air flow and you could end up burning tons of lump to get high temp. You can also clean burn the egg without stones first, then do separate run(s) to clean burn the stones, flip to clean top after bottom is done. 500 is the max I'd go, go nuclear and you risk burning gasket and cracking stuff.

ColbyLang · July 19

My half moon stones from CGS both cracked. Ran clean out burn around 700° for 5 hours in my XL. Had them up in the dome on the adjustable rig. Knew it was potentially gonna happen.

Tom had new ones in stock, had them ordered before the Permatex dried on the new Rutland gasket

otter · July 26

Good Day. I did a clean burn. 600-650 degrees. I still get a weird smell. Hard to describe. Sweet, electric fire…?

Should I repeat? Take the fire ring out and just leave the bowl? Still blackened on sides and lid. Thanks

DoubleEgger · July 26

Take a ball of aluminum foil to the underside of the dome to clean it up.

otter · July 26

Thanks. What about the egg itself still being blackened? If I foil ball the whole thing will it be good enough? How clean is clean with a clean burn. The Mrs. didn’t want me to cook on it anymore because of the odor. Did I not clean burn often enough?. Not trying to word salad but frustrated….

RRP · July 26

Personally I always take flexible putty knife to the inside of my dome before I do a clean burn. That loosens a lot of that baked on creosote first and while the dome will never be white again it does help considerably. Just be forewarned either doing @DoubleEgger's way or my way cleaning that crud will make a mess! I always spread a cloth on my base to catch the crud. Oh, and btw your arms will be getting pretty dirty as well!

otter · July 27

Thank You. I will do this and fire it up. Hopefully it will smell only of Rockwood burning.

otter · July 27

PS, RRP’s gasket still going strong. (-:

zaphod · July 27

Captain Ron has a video on doing a clean burn. Well, he has a video on pretty much anything. Must involve buying more Fogo lump.

https://youtu.be/gY2VynKTWtM?si=9k7opdkoA_e_3iKl

RRP · July 27

zaphod said:

Captain Ron has a video on doing a clean burn. Well, he has a video on pretty much anything. Must involve buying more Fogo lump.

https://youtu.be/gY2VynKTWtM?si=9k7opdkoA_e_3iKl

BTW to newbies...Fogo's Captain Ron and RRP Ron are two different people. Only connection is Captain Ron bought his gasket from RRP Ron.

RRP · July 27

BTW instead of the putty knife I described above I have used this 88 cent plastic putty knife. I merely placed it handle side inside my egg, closed the dome and then scribed the curve and then cut it on my band saw.

Image: https://us.v-cdn.net/5017260/uploads/editor/8l/rykqprv1ptcx.jpeg

Botch · July 27

RRP said:

BTW instead of the putty knife I described above I have used this 88 cent plastic putty knife. I merely placed it handle side inside my egg, closed the dome and then scribed the curve and then cut it on my band saw.

Image: https://ih1.redbubble.net/image.4004184818.8448/fposter,small,wall_texture,square_product,600x600.jpg

BeanHead · July 27

I would put the original base grate in and not do the clean burn with the kick ask can and basket. My BGE salesperson suggested that when I bought my can and basket.

Canugghead · July 27

Botch said:

RRP said:

BTW instead of the putty knife I described above I have used this 88 cent plastic putty knife. I merely placed it handle side inside my egg, closed the dome and then scribed the curve and then cut it on my band saw.

Splitting hair here, to be 100% precise scientifically, @rrp must stick his hand through the dome hole and scribe the inner curve 😂

caliking · July 27

I'm gonna be that guy who asks "what's the point of doing a clean burn?" I'm not sure what it achieves.

My egg has a "beefy" aroma after lo 'n slo beef cooks, but it's gone after a couple of cooks. Scraping the flaky stuff off the inside of the dome can be done any number of ways, so it doesn't fall in/on your food. I wonder if the buldup has anything to do with wood chunks used for smoke?

I'm also the guy who asks "what's the point of washing the grate(s)?"

zaphod · July 27

RRP said:

zaphod said:

Captain Ron has a video on doing a clean burn. Well, he has a video on pretty much anything. Must involve buying more Fogo lump.

https://youtu.be/gY2VynKTWtM?si=9k7opdkoA_e_3iKl

BTW to newbies...Fogo's Captain Ron and RRP Ron are two different people. Only connection is Captain Ron bought his gasket from RRP Ron.

I have never seen a picture of the two of you together. Just like Superman and Clark Kent.

otter · July 27

The wood is cherry, sugar maple, or apple.
Oak for briskets. Feels like 100 degrees here today. Real humid, no worky outside.

lousubcap · July 27

caliking said:

I'm gonna be that guy who asks "what's the point of doing a clean burn?" I'm not sure what it achieves.

My egg has a "beefy" aroma after lo 'n slo beef cooks, but it's gone after a couple of cooks. Scraping the flaky stuff off the inside of the dome can be done any number of ways, so it doesn't fall in/on your food. I wonder if the buldup has anything to do with wood chunks used for smoke?

I'm also the guy who asks "what's the point of washing the grate(s)?"

I'm in the same camp on both deals here. But I don't even invoke the scrape the dome option. Somehow I have either defied gravity or don't have a palate that picks up the charred flakes. Either way works for me.

Legume · July 27

caliking said:

I'm gonna be that guy who asks "what's the point of doing a clean burn?" I'm not sure what it achieves.

My egg has a "beefy" aroma after lo 'n slo beef cooks, but it's gone after a couple of cooks. Scraping the flaky stuff off the inside of the dome can be done any number of ways, so it doesn't fall in/on your food. I wonder if the buldup has anything to do with wood chunks used for smoke?

I'm also the guy who asks "what's the point of washing the grate(s)?"

Dogs clean grates.

After a dirty cook or fish, I usually just open up the vent and take the cap off and let it rip for 10 min. I do scrape the dome with foil and the smokeware cap once in a while.

BuckeyeFork · July 28

Legume said:

caliking said:

I'm gonna be that guy who asks "what's the point of doing a clean burn?" I'm not sure what it achieves.

My egg has a "beefy" aroma after lo 'n slo beef cooks, but it's gone after a couple of cooks. Scraping the flaky stuff off the inside of the dome can be done any number of ways, so it doesn't fall in/on your food. I wonder if the buldup has anything to do with wood chunks used for smoke?

I'm also the guy who asks "what's the point of washing the grate(s)?"

Dogs clean grates.

After a dirty cook or fish, I usually just open up the vent and take the cap off and let it rip for 10 min. I do scrape the dome with foil and the smokeware cap once in a while.

A dog? You're gross. Not eating at your house, can't believe anyone would.

BeanHead · July 28

BuckeyeFork said:

Legume said:

caliking said:

I'm gonna be that guy who asks "what's the point of doing a clean burn?" I'm not sure what it achieves.

My egg has a "beefy" aroma after lo 'n slo beef cooks, but it's gone after a couple of cooks. Scraping the flaky stuff off the inside of the dome can be done any number of ways, so it doesn't fall in/on your food. I wonder if the buldup has anything to do with wood chunks used for smoke?

I'm also the guy who asks "what's the point of washing the grate(s)?"

Dogs clean grates.

After a dirty cook or fish, I usually just open up the vent and take the cap off and let it rip for 10 min. I do scrape the dome with foil and the smokeware cap once in a while.

A dog? You're gross. Not eating at your house, can't believe anyone would.

Don’t come to our home..

caliking · July 28

meh. it all burns off, eventually.

fishlessman · July 31

i leave the grates out just for the dogs.

the foil ball works, you can also boil water in there to loosen that crud in the dome but still use the foil ball later. mostly i get that weird smell after several chicken thigh cooks back to back during the summer or if i light up the camp egg on the weekend after a humid or rainy week. ill light the camp egg on friday just to dry it out for saturday.

you can also get that weird smell/taste if you put the food on before the smoke smells clean.

ive had eggs crack at 350 f dome but have cooked pizza at 1200 f without cracking so who knows.....

you foil the grates?

Canugghead · July 31

fishlessman said:

i leave the grates out just for the dogs.

the foil ball works, you can also boil water in there to loosen that crud in the dome but still use the foil ball later. mostly i get that weird smell after several chicken thigh cooks back to back during the summer or if i light up the camp egg on the weekend after a humid or rainy week. ill light the camp egg on friday just to dry it out for saturday.

you can also get that weird smell/taste if you put the food on before the smoke smells clean.

ive had eggs crack at 350 f dome but have cooked pizza at 1200 f without cracking so who knows.....

you foil the grates?

😂

fishlessman · July 31

Canugghead said:

fishlessman said:

i leave the grates out just for the dogs.

the foil ball works, you can also boil water in there to loosen that crud in the dome but still use the foil ball later. mostly i get that weird smell after several chicken thigh cooks back to back during the summer or if i light up the camp egg on the weekend after a humid or rainy week. ill light the camp egg on friday just to dry it out for saturday.

you can also get that weird smell/taste if you put the food on before the smoke smells clean.

ive had eggs crack at 350 f dome but have cooked pizza at 1200 f without cracking so who knows.....

you foil the grates?

😂

You can also simmer a brunswick stew in there if you enjoy nasty tasting tar flakes in your stew

sacrificial stew is a better name

MaskedMarvel · July 31

I hate to ask / what kind of lump?

only reason I do: I’ve caught plastic in certain brands that, thankfully, didn’t get burned in a cook.

Weird that smell is happening…

GrateEggspectations · July 31

fishlessman said:

i leave the grates out just for the dogs.

the foil ball works, you can also boil water in there to loosen that crud in the dome but still use the foil ball later. mostly i get that weird smell after several chicken thigh cooks back to back during the summer or if i light up the camp egg on the weekend after a humid or rainy week. ill light the camp egg on friday just to dry it out for saturday.

you can also get that weird smell/taste if you put the food on before the smoke smells clean.

ive had eggs crack at 350 f dome but have cooked pizza at 1200 f without cracking so who knows.....

you foil the grates?

Is that even possible on an Egg?

lousubcap · July 31

I was waiting for that, especially on a Friday eve.

Clean burn question.

Comments

Categories