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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 06-26-2011, 07:01 PM   #1
dan09554
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Default After The Smoke????

Now that my session is over, how should I prepare the smoker for the next smoke? Is scraping the bits of flavor of the cooking grates enough, or do I need a more thorough cleaning? I don't think I want to remove the flavor that is starting to accumulate. Thanks for any help. So far, you folks have been nothing short of amazing with the info
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Unread 06-26-2011, 07:04 PM   #2
CarolinaQue
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Just clean the grates. I don't clean and reseason the inside walls of mine but once a year or so. Unless they get really nasty or some thing extrememe.
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Unread 06-26-2011, 07:08 PM   #3
Boshizzle
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I like to clean my cookers after each use. I just spent the last hour cleaning mine. I scraped and brushed the grates, sprayed them down with degreaser, let them sit for a few minutes, then rinsed them well with the water hose. Dried them and gave them a light spray of Pam.

I also put foil in the bottom of my cooker. I used paper towels to soak up most of the grease in the bottom, removed the foil, wiped the inside down well, gave it a light spray of pam, and put in new foil. I then wiped the rest of the inside down and gave it a light spray of pam.

I use a pan to catch ash in the firebox. I removed it and dumped the ash, used a shovel to remove the remaining ash in the firebox. Then, used my shop vac to remove the residue. I then wiped down and gave the inside of the firebox a light spray of pam.

Then, I went to work on the outside. I wiped the outside of the firebox down and gave it a coat of high heat paint and waited for it to dry. I then cleaned the outside of the rest of the smoker with degreaser and also gave the outside a light coat of Pam. I also made sure that the hinges and other moving parts were well lubricated with Pam.

A clean pit cooks better BBQ than a rancid one.
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Unread 06-26-2011, 07:11 PM   #4
NorthwestBBQ
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Quote:
Originally Posted by dan09554 View Post
Now that my session is over, how should I prepare the smoker for the next smoke? Is scraping the bits of flavor of the cooking grates enough, or do I need a more thorough cleaning? I don't think I want to remove the flavor that is starting to accumulate. Thanks for any help. So far, you folks have been nothing short of amazing with the info
I appreciate you being here, dan.
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Unread 06-26-2011, 07:11 PM   #5
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Ok Bo... Is it because its a new Jambo or because the Mrs told you to?

Seriously... while its still hot... brush down the grates and scrape the baffle on the Lang.
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Unread 06-26-2011, 07:12 PM   #6
caseydog
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The most important step, IMO, is to get the cooking grates indoors. I pull mine, and hang them in the garage. I leave them as-is, so they are coated with fat. No rust that way. I do my cleaning right before the next cook.

I hang my grates on this 12-inch spike in my garage, and just leave them covered with whatever was on them when I pulled them off the grill/smoker. That way, there is no rust accumulating while they are in storage. Then, when I am ready to use them again, they are really easy to clean.

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Unread 06-26-2011, 07:12 PM   #7
Boshizzle
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Quote:
Originally Posted by BBQ Bandit View Post
Ok Bo... Is it because its a new Jambo or because the Mrs told you to?
It's because of the new pit, of course.
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Unread 06-26-2011, 07:27 PM   #8
J'ville Grill
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Quote:
Originally Posted by Boshizzle View Post
I like to clean my cookers after each use. I just spent the last hour cleaning mine. I scraped and brushed the grates, sprayed them down with degreaser, let them sit for a few minutes, then rinsed them well with the water hose. Dried them and gave them a light spray of Pam.

I also put foil in the bottom of my cooker. I used paper towels to soak up most of the grease in the bottom, removed the foil, wiped the inside down well, gave it a light spray of pam, and put in new foil. I then wiped the rest of the inside down and gave it a light spray of pam.

I use a pan to catch ash in the firebox. I removed it and dumped the ash, used a shovel to remove the remaining ash in the firebox. Then, used my shop vac to remove the residue. I then wiped down and gave the inside of the firebox a light spray of pam.

Then, I went to work on the outside. I wiped the outside of the firebox down and gave it a coat of high heat paint and waited for it to dry. I then cleaned the outside of the rest of the smoker with degreaser and also gave the outside a light coat of Pam. I also made sure that the hinges and other moving parts were well lubricated with Pam.

A clean pit cooks better BBQ than a rancid one.
Damn, I'm exhausted just reading this.
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Unread 06-26-2011, 08:17 PM   #9
Boshizzle
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Quote:
Originally Posted by J'ville Grill View Post
Damn, I'm exhausted just reading this.
Yep, but my pit is clean and rust free.
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[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
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Unread 06-26-2011, 08:19 PM   #10
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I have a gasser specifically for the purpose of cleaning grates. With the WSM grids, I have to rotate them. Makes for easy cleanup. I char the stuck on stuff, get it off with a grill brush, and then make sure to oil the grates before each use to help prevent sticking as much as possible. Very easy this way IMHO.
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Unread 06-26-2011, 09:40 PM   #11
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Rancid? Rust? I like to refer to it as flavor patina.
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Unread 06-26-2011, 09:41 PM   #12
bbqnano
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I clean my grates before and after each cook with a wire brush then rub them down with a little bit of cooking oil. Firebox gets a coat of paint about twice year. Had my pit for 6 years now and its holding up pretty good.
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Unread 06-26-2011, 09:46 PM   #13
txschutte
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I deep clean them after a few months, but usually just wire brush the grates then wipe an onion half to degrease, then lightly oil.
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Unread 06-26-2011, 09:54 PM   #14
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I usually burn it off
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Unread 06-27-2011, 12:17 AM   #15
ZouBBQ
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I usually just let it cool and cover it after use. Before the next use i get it hot, give the grates a quick rub down with a wad of aluminum foil, then a light coat of vegetable oil spray and put my food on.

If crud starts to build up i scrape the easy to get stuff and leave it at that. Half the reason i started grilling in the first place was the easy cleanup.
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