Big Green Egg Burn Off Instructions (Cleaning)

[@end922]

Did this burn off today for the first time. I have owned my XL for about 4 years and I use my BGE often. The burn off went for about 3 hours at what I guess to be about 900 degrees. The needle went all the way around to the 200 mark. It was so hot for so long the wood around my egg cart started to smoke. I would recommend a deep clean however be careful if you have a wood cart. I was in need of a new casket and lid alignment anyway so not a big deal there. The need to do a deep clean was fueled by the fact I recently did 3 slabs of ribs with not so good results in regards to taste. All who enjoyed the ribs could taste the old dirty. Would recommend deep burn to clean out.

[@tomschirledeathwaitsinthed3694]

What temperature did you let it burn to?

[@romab7515]

Thank you for your video. How much charcoal (in lb) did you use to reach 600F in 30 min. Thanks

[@ldever3]

I have seen my egg go way over 600 degrees. If I remove the thermometer how do I know I wont crack my egg?

[@mattylevo]

Great Video..thanks! My BGE was identical to yours in appearance on the inside and outside. After my burn-off session, I scraped the gasket off...then used a Dremel w/ sanding attachment to remove all of the previous gasket residue. I then installed a Nomex gasket, with the ends placed at the rear of the smoker for both top and bottom gaskets. Next came the upgrade to my hinge assembly...to the new assembly available w/ a larger handle and spring hinge (which is awesome!). Lastly, I installed a larger BGE thermometer. A quick wipe to the exterior with diluted Simple-green (2-1 ratio) and finally Isopropyl alcohol. She is now BETTER than new. Cheers FR BBQ!

[@andrewvanzant5386]

You need a “Kick Ash Basket”.

[@karsonmaximus3047]

instablaster

[@DevonRegan]

No need to trash a gasket twice a year. Normal high heat cooks will clean out those vent holes. And a ball of aluminum foil can knock off loose gunk on the dome. I use my egg 3+ times a week and haven’t needed to do this having owned it for years

[@christopherwilloughby9353]

what is your setting for high heat without the need to replace the gasket? I have only had my egg for a little over a year and I do thinking it is time for a good burn off... A lot of time I struggle to get enough airflow even for low and slow. I clean it out completely every time I use it and make sure all the holes are clear. I still reuse the leftover charcoal. I just take it out to clean all debris.

[@johnarneson5057]

How does a ball of aluminum foil knock off loose gunk? How do you set that. Up?

[@DevonRegan]

@@johnarneson5057 Use it like a scrub brush, the rough surface of the ball knocks off loose junk

[@BrewReview]

That’s probably because you use it frequency though. Keep a flame inside it, and you’ll have zero mold or rust issues. For folks that don’t use their grill as frequently, a temp burn will alleviate that. Just fill the basket just above the ceramic vent holes for all those asking. Don’t overthink it, fill it, burn it full tilt for an hour or two.

[@DevonRegan]

@@BrewReview I've had a couple times where I get mold buildup in early spring where it didn't get as much use. You can do a burn at 500 degrees with the same results to clean out mold/moisture and don't have to trash your gasket.

[@czondag]

Why not just take it 30min to 530F/275C after each session you never have to clean it

[@drifter9425]

Big green egg is the BIG pain in the butt Look at the PK grills designed in the 50s the bew PK360 is WAY easier to use control heat and clean

[@ronniebrashear5633]

I did a clean burn twice still not clean is there another way to clean ??

[@FlamingRoosterBBQ]

Other than the burn off method, I don’t have one.

[@stevefenstermacher1330]

@@FlamingRoosterBBQ I could not get mine to totally clean either but then I just used more charcoal. Load it up to where the firebox and fire ring meet. You will have a white dome when it is done. Be careful if you have your egg sitting in a wood table, be sure it is not making contact with any wood around the base before doing a burn off, the table will catch fire. I know from experience.

[@dman357]

@@stevefenstermacher1330 You must of done it wrong somewhere. Use some good lump charcoal. The bigger the charcoal the faster and higher your temps will get.

[@JamesWPeetll]

I give up:: listened to the whole thing twice...I may not have been paying enough attention but one point is either omitted...temperature.

[@FlamingRoosterBBQ]

As hot as you can get it. Open that bad boy up and let her rip.

[@timoherr7525]

typical ami again. First of all, I don't understand English and then, open the lid, everything black, burn, close the lid and then everything is clean? where is the explanation ????? can't be that difficult, can it?

[@Axepilot]

There is absolutely no need to do a clean burn like this unless you like to throw away money and time. Why fry a perfectly good gasket to get the ivory color back on the inside? It's just going to get black again after a few cooks. That what smoke does. These nuclear clean burns can also destroy your thermometer, and you risk cracking the base. Money and time no problem? Go right ahead. All you need to do is keep the fire box clear of obstructive ash and use balled foil to clear the flakes from the dome. Replace the gasket when it needs it - burned in spots and flattened out.

[@dman357]

Creole build up is bad and you would have to clean burn it off. This ain't no different than a self cleaning oven.

[@vasiletanas3405]

after every smoke cooking I burned like this, not once a year!

[@randyfarnsworth7825]

I dunno…. Lot of work😂😂😂😂. I stick to my gas grill and microwave 💃💃💃!

[@drifter9425]

Toss it in the trash and get a PK360