WHo has one and I would like to see some detail on cleaning this bad boy. A great looking grill but I see a cleaning nightmare.
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Cleaning a Karubecue C60
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Charter Member
- Feb 2015
- 147
- Greensboro, NC
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Name:
Koy
​Location:
Greensboro, North Carolina
Grills:
22" Weber + Slow N Sear
Pit Barrel Cooker
Thermo's:
iGrill 2
Thermopop
Drinks:
Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!
Cooks for:
Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over
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There are a couple of very long threads about the KBQ here. They are worth the time to read if thinking about getting one. There are about 40 of us here that own one.
Actually they're one of the easier grills to clean. Stainless steel so no worries about chipping any paint or porcelain or rusting.
The cook chamber can be quickly scraped of most grease and some folks use various cleaning agents and hose it out.
The control box I clean off the build up of soot just using a paper towel and dabbing it with distilled white vinegar.
The fire box is just a simple dumping out the ash.
The grates are no different than other grill grates. Easy to scrape off the chunks and I run them thru the dishwasher once or twice a year but most times I just wipe them down with some Dawn and rinse.
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Club Member
- May 2017
- 3261
- North Central Washington
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KBQ C-60
PK360
Thermoworks Smoke
Thermoworks Thermopop
Thermoworks Dot
BBQ_Bill devised a way for the door to be taken off and uses a pressure washer. No tools are required to remove pieces, the firebox just sits on top. The control box you lift one end and then lift the tabs on the other end out of their respective slots. Racks slide out and the side pieces holding the racks are also held on with tabs. With BBQ_Bill's kit the door can be removed. The cook box can then be rinsed, scrubbed, or sprayed with oven cleaner.
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DeepRiver, I own two KBQ-C60 smokers.
The cleaning of these smokers can be time consuming and a real burden, or quick and easy depending on just how clean you want it, what you believe to be important and safe for consumers, and what methods you use to clean the various components.
When they were newer, I used to be a "clean freak" spending literally hours cleaning and polishing my units both inside and out, but decided it was ridiculous and not really needed for food safety, nor for any other reason besides "just because".
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The advice that Histrix gave regarding reading the KBQ threads, and his methods are sound advice in my opinion.
Also, I agree that removing grease from inside can be simple or not even needed as ComfortablyNumb mentioned.
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Below are some links regarding cleaning the KBQ C-60 Smoker:
1) HERE
2) HERE
3) HERE
4) HERE
5) HERE
I will post more links above regarding the cleaning of this smoker this evening after work, but as was mentioned by my fellow KBQ'rs above, I personally use a power washer and sometimes just simply hose it out and wipe it down with dry towels.
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Once every 10 or so smokes, I "deep-clean" by using a spray-on cleaner before the standard hosing or power washing.
Currently, my grates are the only items that get a very thorough and detailed cleaning after each and every smoke/cook.
My personal opinion is...
The grates touch my customers and families food, so no quick rinse there. (Just the way I believe, but probably not critical)
So the grates get a soak time in the bathtub, and then scrubbed well with a Scotchbrite pad, Dawn liquid plus Ajax scouring powder before a thorough hot-water rinse and close inspection for any scouring pad debris, etc.
My fan/controller units get compressed air and an occasional toothbrush treatment after each smoke, plus a hot moist rag wipedown on the outside, but that is it for those units.
My fireboxes get dumped, and hosed or power-washed out after each smoke.
Removing the door makes wiping down the inside easier for me.
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Smoke On!
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Moderator
- Nov 2014
- 13693
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Big Green Egg Plate Setter
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Field Skillet No. 8,10,12
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Lots and Lots of Griswold Cast Iron
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KBQ Fire Grate
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Marquette Castings No. 13 (First Run)
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
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Apple, Cherry & Oak Log splits for the C-60
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Buck 119 Special
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Shun
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Having the removable door makes things MUCH easier. I will use some oven cleaner, let it sit and then just hose it out. The Cookbox cleans up like new!
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Club Member
- Jul 2017
- 536
- Oceanside, CA / Milwaukee, WI
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Mak 1 Star
KBQ-C60 (sold)
Char-Griller Grand Champion XD
Char-Griller Legacy Charcoal Grill
WSM 22.5"
ThermoWorks Smoke
ThermoWorks Thermapen
Rock's Stoker II wifi
Flameboss 500
I have used my KBQ at least 20 times so far. I hose it out before and after each use. The grates clean up easily by just hosing them off, with a pressure nozzel on my hose, after use. About three cooks ago I scrubbed the inside of the cook box with a stainless steel scrubby and vinegar. I do both meats and salmon, separately of course and there is no flavor cross contamination that I can detect going on. I have experienced no cleaning nightmare.
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Great advise above! Biggest difference for ease of cleaning to me is BBQ_Bill removable door kit, and a hotel pan lined with foil in the lowest slot it will fit in to catch most of the grease. Really it’s no big deal to clean.
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Club Member
- Sep 2015
- 8069
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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