ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 09-09-2013, 10:12 AM   #1
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default Akorn Cleaning Question

This past Saturday I smoked two small pork butts on my Akorn and they turned out really well. BUT being new to the Akorn I did not think ahead and after the cook I noticed that my heat diffuser was covered in all the fat drippings. I should have put a drip pan on it. The fat of course is burned on pretty good – in fact there is a ton of it considering that they were small and I trimmed them up pretty tight.

Does anyone know of a good way to clean the diffuser up? Does it even matter?

Any suggestions would be greatly appreciated.
John Bowen is offline   Reply With Quote


Unread 09-09-2013, 11:11 AM   #2
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Downloads: 0
Uploads: 0
Default

Easiest way is to burn it off. Start your fire in the grill and get it really hot. Place your diffuser in there and bake it at 500-600*F until the grease is carbonized. You can scrap it off at this point. Be careful when you open the grill when it is that hot. It can flare up. Burp it by opening and closing quickly, then open all the way. If you have a weed burner you could use that outside the grill. Just do it where you don't care about the residue left on the ground.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Unread 09-09-2013, 11:27 AM   #3
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Thanks for the suggestion - I did not know if I could burn it off since it seems much like a pizza stone and I have seen a few of those bust through the years under higher heat.
John Bowen is offline   Reply With Quote


Unread 09-09-2013, 11:38 AM   #4
retired trucker
is one Smokin' Farker

 
retired trucker's Avatar
 
Join Date: 09-28-11
Location: Dallas, Georgia
Downloads: 0
Uploads: 0
Default

When you get it clean, and use it the next time, cover the top with heavy duty foil and you wont have to use a drip pan. I have a Terra cotta saucer with sand in it for a heat diffuser in my UDS that I keep a heavy duty foil covering the sand. When it gets covered with grease and yucky, I just pull it out and put on another one. You could even form an edge around the foil to catch and hold the fat for easy clean up.

Blessings,
Omar
__________________
UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.
retired trucker is offline   Reply With Quote


Thanks from:--->
Unread 09-09-2013, 11:43 AM   #5
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by John Bowen View Post
Thanks for the suggestion - I did not know if I could burn it off since it seems much like a pizza stone and I have seen a few of those bust through the years under higher heat.
They are designed for high heat. The reason they broke is they had water on them or it didn't get heated up slowly. You need to put the diffuser on as soon as you light the grill. This will allow it to slowly heat up and there won't be the shock of it being cold, going on a hot grill.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 09-09-2013, 01:57 PM   #6
stl-rich
Full Fledged Farker

 
stl-rich's Avatar
 
Join Date: 07-10-10
Location: saint louis, MO
Downloads: 0
Uploads: 0
Default

A cast iron diffuser, like the one from Academy rarely breaks
__________________
Red mini-WSM, Red 18" OTG & 22" MasterTouch Weber Kettles, 18" WSM, Performer, Red Akorn King Griller
stl-rich is offline   Reply With Quote


Thanks from:--->
Unread 09-09-2013, 02:43 PM   #7
ICDEDTURKES
Full Fledged Farker
 
Join Date: 06-12-13
Location: Northern Michigan
Downloads: 0
Uploads: 0
Default

Yup all good suggestions... Flip it over the next cook, cover the side on top with foil this time.. Leave the underside that is full of grease uncovered and it will burn off..

I still use a drip pan with foil.. I try to minimize the amount of grease getting in the coals.
ICDEDTURKES is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:18 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts