I recently acquired a Meadow Creek TS70 and have been researching how to properly clean an offset smoker. The grates are easy enough, but what is the proper way to care for the chamber? Spray with water while hot and scrape the cooking chamber? I've seen numerous differing opinions on this topic. Some say leave for flavor but then you read that it will eventually fall onto the food. Any advice?
Announcement
Collapse
No announcement yet.
How to properly clean an offset
Collapse
X
-
How to properly clean an offset
Hey guys,
I recently acquired a Meadow Creek TS70 and have been researching how to properly clean an offset smoker. The grates are easy enough, but what is the proper way to care for the chamber? Spray with water while hot and scrape the cooking chamber? I've seen numerous differing opinions on this topic. Some say leave for flavor but then you read that it will eventually fall onto the food. Any advice?Tags: None
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
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.
-
Moderator
- Jul 2014
- 1888
-
Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
Car wash for my Jambo. Grease cutter like Simple Green about a day before. Open up the grease drain at the car wash, spray it out. Hot water works best. I always spend some extra to wash up the bay after the cooker is clean. Owner knows I wash there. I wash out after every cook!
Comment
-
Administrator
- May 2014
- 17873
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
I scrape any flaky soot from the lid every few cooks. I clean gunk & crumbs and such from the bottom 2-3 times per year. I do not wash mine after every cook, but I do scrape the grates well before and after each cook. When I do my 2-3x per year clean out I also take a torch to any soot I cannot scrape, such as inside the chimney and other unscrapeable areas.
Comment
-
I never thought about using a torch to burn off the tough spots.
I bet if you use MAPP (methylacetylene-propadiene propane) in lieu of plain propane it would burn it off instantaneously since MAPP produces a burn at over 5000 degrees.
Good tip!Last edited by HC in SC; December 17, 2014, 11:37 AM.
-
Every month or so after a cook I just open the bottom vent in my Egg, pull the cap off the top and let 'er rip. Doesn't take long to burn off what ever needs burnin off at 750-800F!! Hey, that would be a cool night time pick with flames shooting out the top hahahahaha. Must remember that
Announcement
Collapse
No announcement yet.
Comment