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Cleaning the egg....I have seen post

BamaFan
BamaFan Posts: 658
edited November -0001 in EggHead Forum
here stating to do a high temp burn to clean the egg, grates and even the daisy wheel. Is this a good way to clean it or should I do it myself in another way?
Thanks from a newbie egger
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Comments

  • Unknown
    Unknown
    I just got my egg, and am not SURE, but on my Kalamazoo dual-fuel grill, they recommend I run it up to 800 degrees, and walk away for an hour. After it cools, everything inside is vaporized!

    Jeff
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    500 550 for an hour should be more then plenty. Try not to toast a gasket.
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  • BamaFan
    BamaFan Posts: 658
    Thanks for your help CW
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  • Unknown
    Unknown
    P.S

    celtic has an important point..... My Kalamazoo is HEAVY -duty stainless, and there is no gasket, so I am not sure when the gasket self-destructs!

    Jeff
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  • [Deleted User]
    [Deleted User] Posts: 0
    Yeah, interesting side note:
    I now like to cook chickens on the vertical stand, indirect @500 for 1 hour.

    When the bird is done the Egg and platesetter are both clean (white)!

    talk about killing two or three birds with one stone.......
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Bob,

    A while back I saw the post about vertical chcken, 400° for 1 hour. I thought that was too hot for that amount of time.

    It turned out great. Now 500° for the same amount of time. Is that really working with good results?

    Kent
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  • Eggtucky
    Eggtucky Posts: 2,746
    Just did mine a week ago...ran it up to about 550-600, set the daisy wheel on the grate and let her perk for a couple of hours. My daisy wheel works better now than when it was new! Just be sure to spray it w/some pam or oil cuzz it will be totally dried out. I did still have some creosote or whatever that crap is on the dome inside, so I used a brush and made a nice mess brushing that off!! :sick: :blink: :whistle:
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  • [Deleted User]
    [Deleted User] Posts: 0
    Kent-
    It's my favorite way to do a bird now!
    usually about a 6.5 lb bird. rub with EVOO and rub of your choice (lately I've been doing Cavendar's)

    Then Indirect @ 500 , come back in an hour and the thigh is usually 180+. Some parts of the skin get black (like the wingtips) and I don't like burnt on chicken, but the skin is usually pretty damn good!

    And I am very fussy about my skin.

    I highly recommend it.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Bob,

    Well, that is good enough for me. I'll give it a try on the next bird.

    My only concern is the pan of spuds, onions and pepers I usually put under the bird(s). 500° might be a killer for them. Not all lost, that's what the medium is for.

    I'll let you know when we do the next chicken cook.

    You have or will have email shortly.

    Hope all is well over there.

    Kent
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