If you're one of the one million people around the world who has paid from $250 to more than $1,000 to own a Big Green Egg--a ceramic cooker based on the Japanese kamado oven that does triple duty as grill, smoker and oven--taking care of your cooking investment is an important part of ownership. How to clean your Big Green Egg depends on what part you need to clean.
Leave the heat in your Big Green Egg active for a few minutes after you finish cooking. It should burn off any residue on the cooking surface.
Use a spatula to scrape off any remaining residue if necessary.
Wipe down the exterior of the grill using a damp cloth.
When the egg is cool, attach the ash pan at the bottom of the Big Green Egg, at the egg's vent door. Because the egg doesn't accumulate a lot of ash in the bottom, you may not need to do this every time you use it.
Use an ash tool to scrape the ash from the inside of the egg, moving slowly and deliberately until you have brushed all the ash into the pan.
Dispose of the ash.
If you notice a buildup of mold in your egg, light it and set the temperature for about 450 degrees F.
Let the egg cook for about 30 minutes.
Close the vents to stop the fire.
When it has cooled, use a wire brush to clean away any remaining mold residue.
Use natural lump charcoal; it creates less ash than briquettes.
Do not use cleaning solutions to clean the inside of your Big Green Egg because its porous interior will absorb them. Use plain water if you need to wet the interior.