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?
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.
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!
Do you have the Backyard Model? I've been looking at different offset cookers and am impressed with the Backyard. Seems like a lot of smoker for the money-- 24x48 with an insulated firebox...
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.
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.
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
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