Baking Hydroton? Fire Alarm Went Off?

So I have been cleaning my hydroton for my flood/drain system. I washed them with water and hydrogen peroxide. Then I baked them for about an hour at 350 degrees. I did it last night and was finishing today when my smoke alarm went off. I looked for any smoke or fire, NONE. So I was thinking that is was carbon monoxide in the air( a couple of us wasn't feeling that well). But I am not sure. Does the hydroton give off CO when baked? I have read and read, thats why I chose to bake them because everyone was saying it was the best method. ANYONE PLEASE HELP OR INPUT ON THIS SUBJECT!!!!

sounds dangerous. i wouldn't think you need to bake them that long.

i thought you bake them at 350 for 45-60 min or so i have been told any1 else knows?

Im just gonna say you're doing too much. Just wash them with some hot water and sanitary solution and you're good. What's the point in baking them?

I think he's going for autoclave.

I had a cheap ass pizza pan. Damn near like clock work, when the pizza was done the smoke alarm went off. Only does it using this one pan.
The pan gave off something when hot so it seems my detector was a little over sensitive. Might be what your experiencing.

Is your smoke alarm a combo smoke/carbon monoxide detector? If it is just a plain old smoke detector I persoanlly would check to see how old it is...older ones are not that great and also might be why it is overly sensitive. If I recall, smoke detectors sensed smoke by particulate counts...so if yours is going off, there might be some off gassing coming from the hydroton. If you have a detector that detects Carbon Monoxide as well...that's a sign you have exhaust problems from your oven. Whenever I run my oven (electric convection, BTW) I turn on the overhead microwave exhaust (which vents outdoors) to pull some of the heat out of the kitchen. If you have a GAS oven, then you should never run it without a good exhaust fan running. Carbon Monoxide is odorless, colorless and called the silent killer for a reason.

IF I am not mistaken.. they have carbon on the inside... {which comes from good old fashioned Coal} so what may have happened... they thought they were Kingsford Charcoal briquettes, and acted accordingly.

I am guessing that the bacteria, mold and so forth that you are trying to kill will die at temps above 140F. Very much like cooking meat. Even Chicken is considered safe at 165. SO IMHO 165 should be plenty. Water Boils at 212 {for MacGuyver420 its more like 203F}. Boil them in a humungoid tamale pot, and they should be ok.

When soil is sterilized for production it is heated to 180 degrees.

Thank you everyone for your input and help +++++++++rep