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-   -   Creosote in my UDS (http://www.bbq-brethren.com/forum/showthread.php?t=55570)

SmokeWatcher 01-24-2009 08:49 AM

Creosote in my UDS
 
Seems I have a creosote buildup in my UDS :sad:

What would be the simplest, best way to clean it out? Burning, chipping, grinding, dynamite?

Bbq Bubba 01-24-2009 08:55 AM

What do you consider a creosote build-up?

Cre-B-Ce 01-24-2009 08:55 AM

Quote:

Originally Posted by SmokeWatcher (Post 834094)
Burning, chipping, grinding, dynamite?

Yes!:biggrin:

HeSmellsLikeSmoke 01-24-2009 09:53 AM

If it really is creosote, it should burn very easily if you leave the top off. In fact, creosote is what causes chimney fires. It is so volatile, once you get it ignited at the bottom, it should burn right up to the top by itself leaving a surprisingly thick ash which easily brushes off.

bigabyte 01-24-2009 11:24 AM

What does it look like?

HeSmellsLikeSmoke 01-24-2009 11:47 AM

Well, technically speaking wood creosote is yellowish to clear. But practically speaking it is dark brown or black the way we produce it in improperly vented smokers, or by air-tight wood burning stoves.

It looks like a glossy black coating.

Norcoredneck 01-24-2009 11:55 AM

Quote:

Originally Posted by bigabyte (Post 834190)
What does it look like?

Bubba's Briskets!

bigabyte 01-24-2009 12:18 PM

If it's stuck on real good, one thing I have found that seems to help is running a real moist heat in it to get the insides wet, then then a dry heat and dry it out real fast. Then it kinda starts to flake apart and you can scrub it out a lot easier. This is what I do on my WSM's. I'm guessing a UDS could be similar. Otherwise, just get some good cleaner, and start scrubbing away.:wink: I'm just lazy is all.
Quote:

Originally Posted by Norcoredneck (Post 834212)
Bubba's Briskets!

ROTFLMAO!

DDave 01-24-2009 01:39 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 834209)
It looks like a glossy black coating.

Is it necessary to clean it out? Other than off of the underside of a flat lid maybe and the cooking grate?

Dave

HeSmellsLikeSmoke 01-24-2009 02:16 PM

I only clean it off the lid of my WSM if it starts flaking off onto the food. Then I wad up foil and scrub it and it comes off pretty easily.

I don't know about a UDS since I have never even seen one in real life.

ssbbqguy 01-24-2009 02:28 PM

I would be more concerned with food taste. It sounds more like not enough air is moving. Try opening up your airflow would be my thought. There are many types of drum owners on this site, meaning many different opinons. My rule is use more airflow, and counter with more mass inside. Smoker plate, water pan, and most important plenty of food in the cooker. Works for us. We also clean and spray with some form of oil. Olive, veg., corn after every cook. Usually cleaning means brushing grills, blowing out with compressed air, wipe down and spray with oil. It is normal to have some coating, but not enough to build up and flake off. Good luck, Steve.

SmokeWatcher 01-24-2009 04:58 PM

It's glossy black, mostly on the inside of the lid (old weber lid) and maybe a little down the insides. Some of it is dull and flaking off, which I scrap away.

I suppose I might be building too large a fire and choking down the inlets to compensate...not sure. The exhaust is always fully open when I cook.

MattC 01-24-2009 05:03 PM

After almost a year of cooking on My BDS I decided to clean the inside a little.
I hit the inside of the drum with the weed burner than scraped the loose stuff off with a putty knife. Did the same thing with the inside of the lid.
I didnt scrape it down to bare metal, just got rid of the gunk that wanted to come off easy.

Bbq Bubba 01-24-2009 11:25 PM

Quote:

Originally Posted by SmokeWatcher (Post 834427)
It's glossy black, mostly on the inside of the lid (old weber lid) and maybe a little down the insides. Some of it is dull and flaking off, which I scrap away.

I suppose I might be building too large a fire and choking down the inlets to compensate...not sure. The exhaust is always fully open when I cook.

Glossy black is seasoning and if it's like mine, it hard as a rock.

I've cooked on mine over 50 cooks and have no build-up of creosote at all.
The weed burner for cleaning once in a while works nice, gets the grease build-up out nicely!

Norcoredneck 01-24-2009 11:27 PM

Quote:

Originally Posted by Bbq Bubba (Post 834704)
Glossy black is seasoning and if it's like mine, it hard as a rock.

I've cooked on mine over 50 cooks and have no build-up of creosote at all.
The weed burner for cleaning once in a while works nice, gets the grease build-up out nicely!


What do you burn?

Challenge for tomorrow....
Photo's of UDS lids?


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