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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-19-2013, 01:44 PM | #1 |
On the road to being a farker
Join Date: 01-07-13
Location: Noblesville,IN
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to clean or not to clean
Does anyone know if you should clean the inside of your smoker? If so how and what should you use to not lose the seasoning your smoker has developed
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01-19-2013, 01:45 PM | #2 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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For arguments sake, what smoker you got? (Great avatar btw!)
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01-19-2013, 01:50 PM | #3 |
On the road to being a farker
Join Date: 01-07-13
Location: Noblesville,IN
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its a home built offset resembles a my version of a jambo clone
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01-19-2013, 02:06 PM | #4 |
Full Fledged Farker
Join Date: 01-21-12
Location: Danville, IL
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I have a large RF offset. I powerwash it out several times each year. Afterwards I spray the inside with Pam or something similar, it's worked great so far (I can still smell it during warm days).
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01-19-2013, 04:08 PM | #5 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I am a heavy user, so I clean my grates at least weekly. I just burn the grease and crap off and then take a wire brush to them. About once a month I will take a crumpled piece of foil and scrub the inside top and walls. My grease/water pan gets a build up in it so I have to scoop some of the burnt grease out. I do that on an as needed basis.
This is my smoker. ImageUploadedByTapatalk1358633283.093063.jpg
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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01-19-2013, 04:15 PM | #6 |
On the road to being a farker
Join Date: 01-07-13
Location: Noblesville,IN
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thanks for the info
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01-19-2013, 04:43 PM | #7 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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After your next cook spray the cook chamber with water from your hose while it is still hot. The steam will help clean it quite a bit.
Make sure you have the drain open.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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01-19-2013, 04:50 PM | #8 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I clean my grates before every cook, but not the inside of my grills and smokers. I get the grates hot, and take a wire brush to them.
When the buildup of grease and carbon starts to flake off, I knock it off with a wire brush or ball of foil. I only do that to keep the flakes from falling on my food. CD |
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01-19-2013, 07:01 PM | #9 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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On my offset, I use a wire brush on the grates when I take the meat off and then I usually let it sit overnight because I am pooped after fighting, er, feeding the thing for 10 - 12 hours on a big cook. Next day, I take a putty knife and scrape off the accumulated grease/gunk off the area below the cooking grates. It's usually still soft and comes off easily. Then I wipe it down with a paper towel and push any remaining liquid down to the drain. Use a wire brush reamer to clean out the drain and run a paper towel through it to finish up. I used to hose it out, but it tended to develop a little rust afterwards so I only do that a couple of times a year now.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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01-19-2013, 11:31 PM | #10 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
My friends think I smoke everyday. I'd like to, but sadly I'm not in business. I clean mine good, one or two times a year. The rest of the time I brush my grills, then wipe out the BBQ chamber and shovel out the firebox. I do empty the grease bucket after every smoke, then wash it with Simply Green. No ants or critters making a mess. Last edited by Ole Man Dan; 01-19-2013 at 11:33 PM.. Reason: underline a product name |
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01-20-2013, 12:04 AM | #11 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I cook on WSMs, I wire brush the cooking grates and dump the ashes, that is it.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-20-2013, 10:54 AM | #12 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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I've never cleaned the inside walls of my UDS. It has a thick layer of built up gunk on it, top to bottom. Could be my imagination but I think all that gunk helps insulate the drum and maintain steadier temps. My UDS seems to perform better, the dirtier it gets. :)
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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01-20-2013, 11:24 AM | #13 |
On the road to being a farker
Join Date: 01-07-13
Location: Noblesville,IN
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all the replies have been great think I will clean the grates and knock any loose debris off with foil give a quick rinse down the drain wipe it dry to avoid rust and spray it down with pam with all the suggestions developed a good cleaning plan
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01-20-2013, 01:37 PM | #14 | |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Quote:
I take and bang my lid on the concrete before placing any food on the grate, and this seems to work most of the time
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: |
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01-20-2013, 01:57 PM | #15 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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i cover my grates with aluminum foil make a few holes to let the hickory smoke come thru,as far as the sides of the weber rocky mt smoker i i clean them once a year with a steaer i wear ggges t protect my eyes
http://thebarbecuemaster.net
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alan weber smoker,one touch,go anywhere,masterbuilt |
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