Regular cleaning of your Big Green Egg or Kamado grill is essential for optimal airflow and long-lasting grilling enjoyment. Start by cleaning the interior, then finish with the exterior. The exterior can be easily cleaned using a damp cloth and water, while the inside can be cleaned by cranking up the heat and removing debris on the inner side.
To clean the Big Green Egg, follow these steps: remove the ash, light it up, let it cool off, let the cleaning begin, check the gasket, and ensure proper storage. For stubborn residue, use a handheld vacuum to remove loose debris and wipe away with a damp cloth or paper towel.
To clean the interior, remove grill grates and any leftover charcoal or ash, scrub away with a grill brush, and load the grill with charcoal and let it sit for a while. Annually, remove internal ceramics and use an ash tool or shop vac to remove ash behind the fire box on the sides of the EGG.
For cleaning the inner wall, wipe down the upper chamber using aluminum foil to remove any accumulated food. Avoid using water, soap, or other cleaning agents as water can soak into the ceramic and crack the EGG. After cooking, clear any food remains from the EGG and/or grid by heating it to approximately 300°C. By following these steps, you can enjoy your Big Green Egg for years to come.
📹 Big Green Egg Clean Burn – How to Deep Clean the Ceramic Components of Your Big Green Egg
Is your Big Green Egg or other Kamado cooker all black on the inside? This clean burn will solve that problem with no cleaners or …
How do you get rid of green mold inside?
To clean mold, mix white vinegar and water in a spray bottle, spray the affected area, let it sit for a few hours, and rinse with water to remove any remaining mold. For larger infestations, hire professional cleaning services with proper training. Power washing, a high-pressure water spray method, is effective for removing dirt, grime, and debris from surfaces, especially for green mold on the exterior of a home.
Should you clean your green EGG?
The Big Green Egg grill is a popular choice for outdoor cooking due to its low ash production. To maintain its quality, it is recommended to clean it out every few cooks using an ash tool to brush through the remaining coals and discard the rest. The exterior can be cleaned with a cloth and the vent on top with light cooking oil. A deep cleaning is also recommended, removing all inner parts and debris, such as food and liquids, ash, and other bits of debris.
The interior can be cleaned with a plastic bristled-brush or aluminum ball, and the bottom can be cleaned with a shop-vac. A self-cleaning process involves replacing all parts and adding charcoal, allowing the grill to burn for about an hour. After cleaning, vent holes should be cleaned. With proper care and maintenance, the Big Green Egg grill will last for years.
How do you clean the inside of a Green EGG?
Before using a Big Green Egg grill, perform a clean burn to remove residual fumes and debris. Fill the grill with lump charcoal and open all vents. The burn should last an hour before cooling. After the clean burn, use a plastic paint scraper to clean the inside of the grill and remove stuck-on food or marinade. Once all the burnt gunk is at the bottom, remove the grates, firebox, and fire rings. Dump the ashes and charcoal into an ash can. Shop vacs can help remove any remaining ash and charcoal bits. Use the vacs on the firebox and fire rings while out of the grill and replace them before cooking.
How do you get gunk off grill grates?
To clean grill grates, one must first remove them from the grill. They should then be placed in a garbage bag with vinegar and baking soda, and allowed to soak for approximately eight hours, or overnight if necessary. The grates should then be rinsed and any residual food particles should be removed by scrubbing with a ball of foil or a suitable sponge. It should be noted that this method may not be effective in instances where JavaScript is disabled or when browsers do not support cookies.
Is it safe to burn mold off a grill?
To remove mold from a smoker, discard any porous materials, fire the smoker as hot as possible to eliminate grease and mold. Allow the smoker to cool, then scrub every surface with a brush or pressure washer, including the drip pan and grate(s). Wash everything down with soapy water and rinse thoroughly. Finally, fire the smoker one last time to remove any mold, grease, and soap residue. If you have a ceramic grill, remove excess grease with a plastic scraper and start a hot fire, never use degreaser or a pressure washer to clean it.
How do you get grease out of the Big Green Egg?
The Big Green Egg is a fire-resistant cooking appliance that can be cleaned using a mild spray cleaner or detergent and a damp cloth. Its interior walls can be cleaned using residual heat, similar to a self-cleaning oven. To maintain the Big Green Egg’s integrity, clean out the ash every 3-5 cooks, ensuring it cools off and any leftover charcoal is extinguished. The ash can be scraped into an ash pan or metal container using the Big Green Egg Ash Tool. This helps maintain optimal airflow through the firebox.
How to clean a Big Green Egg conveggtor?
The Big Green Egg is a ceramic outdoor cooker that is a popular choice for those looking to upgrade their backyard. It is a kamado-style charcoal grill that aims to replicate traditional wood fire oven cooking using charcoal and ceramics. To clean the conveggtor, bring the Egg to 250 degrees Fahrenheit, place the conveggtor in the Egg, and let it cook and clean itself until no smoke comes from it. Proper cleaning and maintenance are essential for the Big Green Egg to maintain its functionality and longevity.
How to clean mold out of a Big Green Egg?
To clean your Big Green Egg, use a JJGeorge Grill Torch and light charcoal in multiple locations. Allow the grill to reach a high temperature of 600°F or higher for about an hour to burn off any mold spores and moisture. Store the Egg in a dry, well-ventilated area or consider a waterproof JJGeorge Big Green Egg Cover. Even a small amount of mold inside the Egg is not enough to cause a 600°F plus fire. Understanding mold causes and following the cleaning guide can help keep your Egg mold-free and ready for your next culinary adventure.
How do you clean the grate on a Big Green Egg?
The Cast Iron Grate is an essential component of the Big Green Egg cooker, ensuring ventilation when closed. It can be easily cleaned by brushing a wire brush over it. The grate covers the entire cooker, making cleaning easier. While Big Green Egg has made efforts to ensure the safety of the cooker, users are responsible for their own safety and the environment. They must act prudently and handle the EGG and its accessories with caution.
Why is my egg green inside?
The green ring around a hard cooked egg’s yolk is caused by hydrogen combining with sulfur in the yolk, often due to over-boiling or high iron levels in the cooking water. This ring is harmless and safe to eat. To avoid green eggs, hard-cook them by placing them in a saucepan, adding cold tap water, and boiling them for at least 1 inch above them. After letting them stand for 15 minutes, drain them, and run cold water over them to prevent the green from forming around the yolks. Store hard cooked eggs in the refrigerator and use within a week.
Is it OK to eat a Green EGG?
The green hue observed in scrambled eggs may be attributed to two primary factors: the presence of elevated iron levels in the cooking water or the application of excessive heat during preparation. Additionally, prolonged exposure to steam table conditions may also contribute to this phenomenon.
📹 Big Green Egg Maintenance and Cleaning
The first step to ensuring a good grilling experience is to make sure that you are starting with a cleaned out grill. This includes the …
Great article! I have a large BGE and love it. Did my first clean burn and temp gauge came past 750 around to 350. I would guess around 1300 degrees. And yes if your going to just have to look,,,you must pay attention and open slow open. The hair on my arm will grow back. It will flash if you jerk lid open. The gasket did melt and had to open with kitchen knife and hammer, and was amassed how clean the inside was. I am now perusal the Gasket replacement article.
Great article. Gave it a try last night. I had the conveggtor in and the dome didn’t get as clean as I’d have liked so will try a second without anything inside. Be sure to tell close neighbors what you’re doing. Mine thought the house was burning down there was so much nasty smoke. Newish gasket toast.
I just do high heat cooks pretty regularly in my joe, and never had to do a full burn off. original gasket on a classic 1 (felt gasket like the BGE) for 4 years and no leaks. also when I do shorter cooks ill do a “burn off” and open the vents wide open and bring it to a high heat for like fifteen to twenty minutes or so, and then shut her down. yeah theres still black in the dome but its not caked on crap. basically looks like i have only ever used it a few times since it was new. When my gasket does need to be replaced though I will do a full burn off because why not.
I’m 8 years into cooking on my BGE and have never done a full nuclear clean burn. I’ve heard horror stories of cracking bases. My current gasket is well past it’s useful stage and I’m installing a Rutland soon. I think I’ll do a full clean burn to send my old gasket off in style before I install the Rutland. I do intend to remove my thermometer, though. Ron, what are your opinions on leaving the grate on as well? Mine could use some cleaning under the grate.
Great article. I’ve had my large BGE since the mid 80’s and never done this. I’ve replaced just about every part, bands, fire bowl, ring, grates, bottom draft door, top vent cap, thermometer, gasket. Everything but the outer ceramic. I have a Weber Performer and a Traeger Lone Star as well. And the BGE consistently puts out better food flavor than the other 2.
Just did this. Wow, what a difference. My BGE is over 15 years old and I never did this. It was nasty. I did the burn in 2x. The amount of smoke the first time was insane. Second time was not as much. In between burns while the egg was still warm, I lightly scrubbed with a scouring pad. It removed a ton of charred debris. Second burn turned the inside white again. This will be an annual thing for me now. Thanks for sharing this!!
In my 90’s era egg, I have done this every year or so, though I sorely need to adjust or replace my bands (they twisted a bit when movers dropped it and broke the top about 15 years ago) since the gasket fries every time. Also, if you’ve left your egg out uncovered in wet weather and the ceramic has absorbed moisture, then start the cooks/cleans low and slow or the water will make millions of hairline cracks on the exterior enamel as it is pushed out. This also happened to mine about 10 years ago. Functions perfectly though I take care to cover it now to protect its metal nest and wood panels better.
I’ve had the XL for 2 yrs. 17 briskets, 4 turkeys and a boatload of ribs. My dome looked like a geology experiment. I had to do 2 clean burns to get it white. I noticed the food wasn’t tasting right. It was because if all the soot like you said. This will be a yearly mandatory exercise for my egg. Thanks a ton Ron! Simple for simple guys like me!
I found out (kind of serendipitously) that my main problem is dripped oils going rancid inside because I don’t cook frequently. I only cook once every month or two these days. So I find it easiest to cook pizza at 500-600°F every few cooks. That “higher than slow smoking” temperature won’t burn off the black layer like a 1000° temp will but it makes the inside like a seasoned cast iron dutch oven (which you do the same way…coat in oil and cook at high temperature). This is a simple strategy to prevent offensive odors or tastes from the rancid drippings…and I always use a drip pan now.
Just an FYI. DO NOT DO A CLEAN BURN IF YOU HAVE YOUR EGG MOUNTED IN A WOODEN TABLE!! I did it today and my wooden table caught file. By the time I noticed it was too late, and damage had been done. It burned the top of the table and the shelf that the Egg sits on really bad and not salvagable. Luckily my Egg does not sit close to the house as this is a real safety concern. That being said, I’ve already ordered a new table…a METAL table this time, and I will not be doing anymore clean burns. FM
I replace my gasket in October every year. After I do a super hot clean, My BGE is 17 this year, and I am here to say it will not crack. You’ll need to find a 4-foot section of 4.5-inch stove pipe. Cut the male end and bend in the pipe so it will fit on the flu of the BGE lid. This is to really draw air, chimney effect. I don’t use a basket just great in the bottom. Load the lump to the top of the upper ring. Light, close lid, and attach Chimney. This is very important. Please don’t leave. Unattended, it has the ability to get very hot. I have an 800-degree thermometer, and it pegged it the first time. Let it reach 700 degrees; remove the chimney over the next 2 hours, and it will slowly go down. Let the egg cool completely. You then have to replace the gasket. You will smell what has been cooked into your food. Not very pleasant.
Just watched your article after picking up a curb side, FREE for the taking (GrillMaster) EGG that is blackened, coated in grease, sticky and left out in days and days of heavy rain. The egg seems to be undamaged, though clearly neglected. It was FREE! So, with all your great info, I’m letting it dry out for a few days, then going to run your process. Thank you SOOOO much for the tips! I’ll update my post after I’ve completed the process. Pretty excited and drooooling just thinking of the fun we’ll have when it’s brought back to life and gaskets are replaced!
Just did this for the first time in 21 years! I couldn’t believe that the inside is actually white. Although after getting all the soot and dirt cleaned up my husband thought I had just come out of a coal mine. I have a new gasket to replace but when I went to scrap off the old (never replaced it before) there was literally nothing left of the old one. That should make the job of replacing it a little easier.
One thing that will help in preserving the gasket is to ensure the dome and the based are aligned; no overbite/underbite and a good seal around the whole Egg. At the temperature that was used in this article any part of the gasket exposed to the heat and flame will burn; even more so if the gasket is greasy. How clean you want the ceramics is up to the user. The Egg will clean up nicely at 800*. It will be back to black in no-time. I personally do not enjoy replacing the gasket. The biggest pain is cleaning the ceramics to get good adhesion for the gasket.
I followed your instructions to clean out my Medium BGE today. I’ve had it for about three years and have never done it before. Gasket is shot and I can’t do low and slow with an Egg Genuis like I used to. Anyway, I knew I needed a new gasket and knew I needed to clean out the Egg so I went for it. Cleaned everything out. Topped off the kickash with lump and lit it. Put the congeggerator in feet down and opened everything up. It got hot but not for very long. All of the grime is still there. Start to finish less than three hours. I’m thinking about loading up my Webber chimney for the next go. Get all that stuff blazing and dump it in the bottom of a clean egg. Then dump a lot of lump on top. The Medium Egg is a bad compromise, but it was a gift meant to turn an egg skeptic into a true believer. They got that done but I sure wish they had sprung for a large :).
Just had a big green egg given to me From a good friend. I don’t think he cleaned it very often. It’s full of grease and creosote. I’ve been looking on line as to how to restore this to its close to original glory. My friend shared plenty of good food from this grill. I was thrilled that he decided to give it to me. I did give him a $100.00 for it. I felt I needed to pay something and he took the money so I feel good about that. Thank you for this article. It was really helpful. Good tip on removing the thermometer.
Hi Ron, thanks for another fun, informative article. I have done clean burns, but the inside has never gone back to white. Maybe, I am not letting it get hot enough. I am due for a gasket replacement and would enjoy perusal an expert (you) demo the various options for gaskets. What do you think – wanna do a gasket comparison article? Excellent idea. I knew you could do it. Thanks again. 🙂
Cap’n I’ve been meaning to send a note thanking you for these BGE articles. I have owned a BGE since the 80s and shipped all over the world (US Navy vet 25 years). I wish that I had these reference articles along the way. I stumbled on them via FOGO and now I’m really a happy camper. I’ve to come your solutions only through trial and error, but now you have provided the reasons for my successes! Now I know the “why”. Again, thank you and continue to press on.