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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 08-02-2008, 11:33 AM   #1
Dr_KY
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Lightbulb Advice needed on storage

Can I get some advice on the best way to clean , prep and store a smoker / grill for an extended period of time? I have one or two that don't get much action and I would hate to store them away only to find that mold and critters have made a new life in them.

Thanks guys.
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Unread 08-02-2008, 11:51 AM   #2
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Have you considered to sink them in oil ?

I usually to a good cleanup or burnout at high temperatures and then coat the whole thing with a thin layer of vegetable oil.

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Unread 08-02-2008, 12:01 PM   #3
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I know your short on storage space where your at....but if all possible store them inside and out of the elements....maybe one of your mates has some room for them?? Good luck.
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Unread 08-02-2008, 12:42 PM   #4
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The shed will have a new roof sometime soon and a new door hung so they will live indoors during the next ten winter months.lol The shed id made from blocks and is only 7X7 but it will work if I store the rest of the junk in the attic.
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Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
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Unread 08-02-2008, 12:48 PM   #5
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What cooker are you storing? A good cleaning to remove all ashes and a good drying will help.
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Unread 08-02-2008, 01:14 PM   #6
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The UDS and at some point the Pro Q
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Unread 08-02-2008, 01:39 PM   #7
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Not sure if there is something you can put in them to help eliminate moisture.

You're not gonna que for 10 months?
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Unread 08-02-2008, 01:45 PM   #8
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LMAO!! I'm gonna Q in the rain as always but I wont need to have six cookers going all at once. I'll keep the Pro Q, Weber and the half pint( baby USD) on the move as usual.

I went out today and noticed one of my smokers was starting to 'turn' a bit after not using it for five weeks so I figured I would ask the question now so I'm on top of it.
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Unread 08-02-2008, 10:04 PM   #9
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Quote:
Originally Posted by Dr_KY View Post
The UDS and at some point the Pro Q

Nooooooooooo.......not the drum!!!
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Unread 08-02-2008, 10:19 PM   #10
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Doc, my friend Dave Klose said always try and fire up your smoker once a month to keep it seasoned, even if your not cooking on it.

Hope this helps ya out.
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Unread 08-03-2008, 02:11 AM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
Nooooooooooo.......not the drum!!!
Remember I have two of them.
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Slappin that bass like some delerious funky preist!!!


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*250 gallon cooker- 'The Meat Beast!!'*


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Unread 08-03-2008, 02:24 AM   #12
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I would say, if you are looking for a long period of time for storage, with no real possibility of firing them up every 60 days or so.... I would fire them up with high heat to remove moisture and any grease, so nothing goes rancid. Then coat with a light coat of oil. Then I would put a bowl with a bag of drying agent in the smoker. This sounds gross, but even a bowl full of Tampons, or "napkins" will absorb any moisture before it finds its way to the steel. Just don't have anyone around when you open it for the first time and see you taking them out.
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Unread 08-03-2008, 03:49 AM   #13
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That sounds like a plan.
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Slappin that bass like some delerious funky preist!!!


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*250 gallon cooker- 'The Meat Beast!!'*


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Unread 08-03-2008, 08:57 AM   #14
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Quote:
Originally Posted by Jaberwabee View Post
This sounds gross, but even a bowl full of Tampons, or "napkins" will absorb any moisture before it finds its way to the steel. Just don't have anyone around when you open it for the first time and see you taking them out.

OMG! How about a couple of disposable diapers instead... they have the dried absorbant gel in them and you don't need a bowl.
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