How to Clean Mold Off A Big Green Egg or Kamado Grill

Cleaning your Big Green Egg (BGE), or Kamado Grill, is crucial to maintain the quality of food it produces and its overall lifespan. Sometimes, mold may appear, especially when it’s been a while since the last use or if it’s been stored in damp conditions. But don’t worry, we’ve got you covered. Here’s a step-by-step guide on how to clean mold off a Big Green Egg or any Kamado style grill.

Jump to:

• Understanding Mold Growth
• Understanding the Role of Heat in Cleaning
• Tools Needed
• Steps to Clean Mold Off the Big Green Egg Using Heat
• Video Tutorial
• Regular Use and Burn-Offs to Prevent Mold
• Regular Cleaning to Prevent Mold
• Winterizing
• Overall
• How to Remove Mold From a Big Green Egg

Understanding Mold Growth

The first thing to understand is why mold grows in your BGE. This usually occurs when the BGE is not used for an extended period of time and has leftover food or oil residues. The enclosed, humid environment with any food residue is perfect for mold to thrive.

Understanding the Role of Heat in Cleaning

Applying high heat is a widely accepted way of cleaning grills and barbecues. The reason? Heat kills bacteria and fungi, including mold. Besides that, the intense heat also burns off food residue and grease, which are common triggers for mold growth.

Tools Needed

• Nitrile Gloves – Or any food safe glove.
• Grill Grate Removal Tool – You will be removing a hot grill grate through this process if you own the convEGGtor plate.
• High Heat BBQ Gloves – When removing anything hot it’s good practice to use these gloves.
• Charcoal – Lump charcoal is best and will be used to get the heat high enough burn off the mold.
• Tumbleweed Fire Starter – We will use these to ignite the charcoal.
• Paper Towel or Cloth – After the burn is done and the BGE has cooled down you will use paper towel or a cloth rag to remove the ash.

Steps to Clean Mold Off the Big Green Egg Using Heat

We recommend you wear nitrile gloves for the first few steps. After the clean burn we will clean the egg thoroughly after it cools.

1. Remove the Grill Grate and ConvEGGtor Plate – Start by removing the internal components, such as the cooking grate, and the convEGGtor plate. If you want you can remove excess mold from the grate with a grill brush. But you don’t have to.
2. Remove Ash and Charcoal – If there is any residual charcoal and ash be sure it’s removed completely from fire box and discard. Likely it’s contaminated with moisture and won’t get as hot as you need it to.
3. Conduct a High-Temperature Burn-Off – Fill the fire box with charcoal and light it up using a tumbleweed fire starter. Place the grill grate back on the grill but do not put the convEGGtor plate on (yet). Aim for a high temperature of no more than 600 – 650 degrees Fahrenheit (F), and maintain the temperature for 30 minutes. This high-temperature burn-off should incinerate mold, ash, and any residual food particles.
4. Add back the ConvEGGtor Plate – Using high heat gloves and the grate removal tool remove the grate. Using high heat gloves place the convEGGtor plate, legs up, in the appropriate place and then return the grill grate. Close the lid and continue to maintain the temperature at 600 – 650 degrees for an additional 30 minutes. If you have a lot of grease and mold on the convEGGTor plate plan one full hour.
5. Allow BGE to Cool – Once the burn-off is complete close all the vents fully and let the BGE cool down completely. This could take several hours, so it’s important not to rush this process. We tend to do this in the evening so it can cool overnight.
6. Clean Remaining Ash and Residue – After the BGE has completely cooled, remove the internal components again (grill grate and convEGGtor plate). Use your brush and ash tool to scrape away the burnt mold and ash. You might notice a grey or white powder-like substance – this is the remains of the incinerated mold and ash. Use your tongs to remove larger chunks and your brush for smaller debris. Reassemble the Big Green Egg components.
7. Heat Again – Replace the components and prepare the Big Green Egg for cooking. Run the BGE for 15 minutes at your desired temperature for one last burn off of any residue. This ensures any last remnants of mold or residue are completely destroyed. Then begin grilling or smoking.

Smoke: If your convEGGtor plate has a lot of grease or mold the smoke is going to burn a darker grey for a while. That is normal because the grease and residual mold is burning off. Avoid opening the chamber until the smoke turns a lighter color. If you open too soon, the grease may combust into fire. If that occurs, close the lid to remove the excess oxygen.

Video Tutorial

Regular Use and Burn-Offs to Prevent Mold

To prevent mold growth, use your BGE regularly and conduct high-temperature burn-offs once every 3 months. This process dries out the Egg, making it less conducive for mold to grow.

Regular Cleaning to Prevent Mold

Prevention is the best cure. Regular cleaning and proper storage of your BGE will prevent mold growth. After each use, clean off food residues and do a thorough cleaning every few months. If storing your BGE for an extended time, make sure it’s completely dry, empty of charcoal and ash, and consider using a cover to protect it from moisture.

Winterizing

If you are not going to use your Big Green Egg or Kamado grill for a while, then it’s best to do a high heat burn, let the grill cool completely, and then do a BGE deep clean.

Then it is empty of any charcoal and ash and the grease or food particles that create mold are burned off.

We also have a guide on how to replace the gasket on a Big Green Egg.

Overall

Mold growth on your Big Green Egg might be a discouraging sight, but it’s not the end of the world. By following these cleaning steps, you can get your BGE back in great shape for your next grilling adventure. Regular cleaning and maintenance are key to preventing mold, so remember to keep up with those tasks to enjoy delicious and safe meals from your BGE.

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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