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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-12-2011, 03:10 PM   #1
Shooody
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Default Cleaning the inside of Chargriller Smoker

What do you guys use to clean the inside of your smokers?
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Unread 04-12-2011, 03:12 PM   #2
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I just scrape out the big stuff with a wide putty knife. That's it. Cheers!!!
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Unread 04-12-2011, 03:17 PM   #3
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Quote:
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I just scrape out the big stuff with a wide putty knife. That's it. Cheers!!!
thats all i do, the heat takes care of the rest
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Unread 04-12-2011, 03:20 PM   #4
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Quote:
Originally Posted by hamiltont View Post
I just scrape out the big stuff with a wide putty knife. That's it. Cheers!!!
I see you're from Kearney, I went to high school there...go Bear Cats!!!
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Unread 04-12-2011, 03:29 PM   #5
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^^^^^^^^^^^^^^^^^^^^^^^^^ and a pressure washer.
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Unread 04-12-2011, 03:43 PM   #6
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Here's an idea: http://www.franchiseworks.com/franch...id=284&track=N

Someone on another board said it runs about 1oo+ per cleaning.

I'll stick with steel wool, scraper, 409, pressure washer, etc....of which I make Mrs. TT1 use when the grill is dirty. Yeah, right!
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Unread 04-12-2011, 04:12 PM   #7
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Quote:
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I just scrape out the big stuff with a wide putty knife. That's it. Cheers!!!
Me, too - but I hit it with PAM or something like it to keep rust away. Cost me a few bucks in CG replacement parts to learn that!
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Unread 04-12-2011, 04:19 PM   #8
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+1 on the putty knife but I use a plastic one so not to scratch the metal.
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Unread 04-12-2011, 04:39 PM   #9
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I dont clean it either. I think of it like a frying pan. The more seasoning the better. I have one of those little offset cheapo with the thin metal. Been using it for about two years and the build up in the lid is so thick that the lid is twice as heavy if not more.

When you are down around metal black buildup can drip, crack and fall down on your food. Once it builds up it will not drip or fall.

Build up is a good thing IMO.

I just statrted making one of those double drum wood burning stoves into a smoker. It has rust on it. I just cleaned it and removed the loose scale. Then heated it up and loaded it down with veg oil. After several cooks the fat will build up and season the inside. Then after every cook I brush the outside with veg oil. The veg oil will build up and season the outside. After that it will never be cleaned.
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Unread 04-12-2011, 05:19 PM   #10
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A crumpled up ball of foil works just grate (pun intended) .
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Unread 04-12-2011, 06:25 PM   #11
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I line the bottom of my offset brinkmann with tin foil then you just take it out after 3 or 4 smokes and put in new.
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Unread 04-12-2011, 07:29 PM   #12
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I hose mine out and let it be.
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