I’ve mentioned how much we enjoy cooking on our Big Green Egg and what we put on it. (Trust me — do a search.) But out of sheer laziness and mindlessness, I’d bought into the sometimes-floated-around notion that Eggs more or less manage themselves so long as you scrape the small amounts of ash out of the bottom. Yeah, sure.
Esp. this past winter I noticed the Egg was taking much longer than usual to get up to full cooking temp, would not go higher than 350 degrees (which was enough for almost everything, anyway). So I resolved that when it got warm this year I would take out all the leftover wood-chunks in the bottom and see what was up.
What was up was that The Blob had gone and died in the bottom of our Egg — if The Blob was made of a gunky mix of grease and ash. Incredibly hard to remove. Then I ran across several sites that had the same (not easy but effective) routine for thorough cleaning. It does take two days but I’m here to say it works well and I’m a-gonna do it annually. My only concern is that the first time we use it after this, stuff might taste weird.