How often do people clean out their kettles? I was cleaning mine for the first time in a while the other day and was curious.
By cleaning, I'm referring to the bowl, not the grates. It can mean just pushing all the ash out or all the way up to washing with soap, up to you. Personally, I've been using a plastic scraper to get any gunk off, but it leaves a little ash and gunk and I'm okay with that.
43
People don't actually clean their grills, right? ...Right?
13.95%
6
Once a year before grilling season starts
16.28%
7
Every couple months, or when you can't remember what your vent openings look like
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Roflmbo, I'm obsessed, the wife thinks I'm crazy for clean it every time I get through, she says just build a fire and it big enough to burn it clean it'll be fine Jimmie a quit worrying,lol
I do a thorough clean about once per year - before grilling season starts. As it turns out, after some heavy winter usage with my Jumbo Joe, it already needs to be cleaned. During the last cook the coals weren't generating much heat. I had to slightly crack the lid. What this told me was that I had enough gunk build-up around the intake holes that the fire wasn't breathing properly.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Guess I'm kinda anal. After every cook I empty the ashes and vacuum the bowl out even when it's been single digits outside. Just finished from last nights cook.
Last spring, I got the wire brush attachment for my Makita drill, and went to work on 28 years of gunk in the bottom. Took out the cleaning system (screw came right out - no rust). Once I got done with the wire brush, the inside of the kettle looked just like the new ones in the store. I was actually amazed. So, now I'll clean it more often and see if I can keep it that way.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Guess I'm kinda anal. After every cook I empty the ashes and vacuum the bowl out even when it's been single digits outside. Just finished from last nights cook.
When others refer to me they usually leave out the word "kinda".
I'm picky about having clean grates. Other than that, I keep the ashes cleaned out and try to keep the flaky black stuff to a minimum. I tend to use a lot of aluminum foil and drip pans on the charcoal grate to prevent most of the mess.
Picky with the grates. I'm usually "kinda" thorough with the ashes after every cook. The black flaky stuff, I"ll pick at it if it's easy. Other than that, I let the heat do the work. I'll try to keep the vents pretty clean.
I "clean" it in the sense that I scrub the grates with a brush and swipe out the leftover ash (built-in Weber kettle ash "swiper" blades) before every cook. Otherwise, I NEVER "clean" it. The left behind gunk (burned well prior to the cook) is FLAVOR--right?
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I clean mine every time, but with the Drip n Griddle pan, it is SOOOO easy! Just lift out the pan and wash it off. Scrape the ashes, and boom! done. Then, as the grill is warming for the next cook, I rotate the grate to SnS side, to burn the gunk off. Quick scrape, and I'm ready to go.
Just lift out the pan and wash it off. Scrape the ashes, and boom! done. Then, as the grill is warming for the next cook, I rotate the grate to SnS side, to burn the gunk off. Quick scrape, and I'm ready to go.
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