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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 01-24-2009, 11:37 PM   #16
mberry47
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if it is dripping on to the food when cooking, then it's a problem. otherwise, no big deal. if you want to get rid of it, just build a really large fire, and it will catch. once it catches though, watch out, because it will be huge. once the fire burns itself out, the creosote will scrape away easily.
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Unread 01-25-2009, 06:48 AM   #17
SmokeWatcher
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Quote:
Originally Posted by Bbq Bubba View Post
Glossy black is seasoning and if it's like mine, it hard as a rock.

I've cooked on mine over 50 cooks and have no build-up of creosote at all.
The weed burner for cleaning once in a while works nice, gets the grease build-up out nicely!
It is hard as hell and if it's the seasoning I definitely don't want to lose it. Maybe I'm mistaking it for creosote. The lid has loose stuff on it, maybe I'll torch it today.
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Unread 01-25-2009, 09:43 AM   #18
Norcoredneck
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Quote:
Originally Posted by SmokeWatcher View Post
It is hard as hell and if it's the seasoning I definitely don't want to lose it. Maybe I'm mistaking it for creosote. The lid has loose stuff on it, maybe I'll torch it today.
Don't get it too hot or it will warp.
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Unread 01-25-2009, 10:59 PM   #19
DDave
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Quote:
Originally Posted by Bbq Bubba View Post
Glossy black is seasoning and if it's like mine, it hard as a rock.
Well, mine isn't hard as a rock. It may have been heading that direction but now it is kind of soft and mushy. All right, get your minds out of the gutter!!

I only had 4 or 5 cooks on it then I did the tri-tip last Sunday with a double layer of mesquite with the lid propped up a bit. The barrel got pretty hot, and then towards the end of this week the weather turned rainy and damp outside. When I checked the barrel today, the nice black coating was all cracked like it had blistered and broke and the surface was starting to flake off. Had a fire in it today to check the new Spicewine thermo and I drilled out the eight 1/2" holes in the lid to 3/4" trying to get a little more airflow. I have about the same total exhaust as a single 2" bung hole now but it is spread out around the edge.

I think I'll hit the insides lightly with a wirewheel tomorrow to get the loose stuff off, spray it with Pam, and then go about reseasoning it. If I do another tri-tip I'll set the coal basket on the middle rack to get the heat closer to grate instead of building a raging mesquite fire with the coal basket in the bottom of the barrel.

I can't help but think I am overcomplicating things, though.

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