When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg).
At this point the BBQ is essentially sealed and with temperature being above 300F everywhere inside, presumably sterile. It cools down naturally over time with practically air-tight conditions.
However, in a couple of weeks there is visible mold on the grill. The question is:
- How can this happen?
- Are others experiencing this, is it 'normal'?
- How do you prevent it?