for all those germaphobic grill cleaning nuts...

pinkelephant · Nov 12, 2011

Look at all that flavor!!

I dumped out all the juice from yesterdays brisket and this beautiful baby is ready to go

can you smell all those golden scents?!?

It's like when your starting your smoker and your neighbor comes by saying "that smells so good, what are you cooking?" but there is no food in the smoker yet

Like when you walk out the door and smell the food cooking on the other side of the house..

Like when you sit down to eat and your clothes are so smoked, you can't tell if there is enough smoke in the food...

BBQ is addictive and the food on the table afterwards is only half of it.

aquablue22 · Nov 12, 2011

Im with you,fire that beotch Up and roll, the closest I get is having the dog clean it up for me and we all be OK!

stephan · Nov 12, 2011

I was beginning to think I was the only one who was, shall I say a bit lax when it comes to cleaning my smoker

kihrer · Nov 12, 2011

I must admit, other than the grates I don't clean too often.

Boshizzle · Nov 12, 2011

:shocked:

caliking · Nov 12, 2011

If it makes you feel any better, I built my UDS about 2 yrs ago, and I cleaned it out... wait a minute... I thought about cleaning it out:becky:

buccaneer · Nov 12, 2011

Decades ago my friend worked as a chef with a guy from the Dominican Republic.
The guy was incredible at BBQ.
He told us that you must never clean BBQ's, that when they acquired one even professionals used it at home 3 months before setting it up commercially.
The heat keeps it sanitized but the grease keeps protection of the metals and preserves the holy flavours!
I give 'em a brush but that's it!

qapla · Nov 12, 2011

I spray my grates with cooking spray before I cook. When the cook is done, I pull the meat and let 'er cool down.

The next time I use it, I pull the grates and they wash right up. As I am preparing for the next cook, I clean the water bowl by rinsing it out ... if needed, I will scrape out the scale in the bowl.

I dump any ashes I may still have in the fuel bowl and load it up for the the cook.

I have never cleaned the inside of the ECB. I like it well seasoned.

Dallas Dan · Nov 12, 2011

Amen bruther!

Cloudsmoker · Nov 12, 2011

Awesome. Now, I'm a germaphobe with the grates.
But more the merrier in the seasoning - -and that, my friend, looks very merry.

pinkelephant · Nov 12, 2011

Cloudsmoker said:
Awesome. Now, I'm a germaphobe with the grates.
But more the merrier in the seasoning - -and that, my friend, looks very merry.

My views on smoker care:
I have had mold problems if I close one up wet. I leave the door/lid open for a week to let it dry. I flip my UDS upside down for a week on a saw horse or cinder blocks.

When I cook, I heat it up over 200F, scrape the grate clean and wait 2 more minutes. all good, everything is dead but that lovely smell

Rookie'48 · Nov 12, 2011

What is this "cleaning" of which you speak???

Ok, I'll wipe down the Weber lid with a crumpled ball of foil every once in a while and dump out the extra fat/water mix in the bottom of the drum - but clean :shock: ?

pinkelephant · Nov 13, 2011

It's the next day and that still makes my mouth water

btcg · Nov 13, 2011

That's not dirty.... that's well-seasoned.

for all those germaphobic grill cleaning nuts...

pinkelephant

Full Fledged Farker

aquablue22

Babbling Farker

stephan

is one Smokin' Farker

kihrer

Full Fledged Farker

Boshizzle

somebody shut me the fark up.

caliking

is Blowin Smoke!

buccaneer

somebody shut me the fark up.

qapla

Full Fledged Farker

Dallas Dan

is one Smokin' Farker

Cloudsmoker

is one Smokin' Farker

pinkelephant

Full Fledged Farker

Rookie'48

Quintessential Chatty Farker

pinkelephant

Full Fledged Farker

btcg

Babbling Farker

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