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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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31-03-2008, 05:38 AM
posted to alt.food.barbecue
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Cleaning Traeger Grills
I'm wondering about the relatively low temps inside the grill. On
several occasions after I haven't used it for a while, I've opened the lid to find mold and bacteria growing all over the inside of the grill. I've never found that on my gas grill, but if I did, I'd just turn it on high for about 15 minutes and burn all that stuff off because I can get the temperature about 500 deg or so. On the Traeger, even at 400 degrees, the "burning" doesn't happen because there's no direct flame. How to Traeger users "clean" the inside before you put the meat in? Does anybody feel like this is a health problem? I've never gotten sick but I have spent alot of time scraping and clorox- ing the inside before I get started grilling, just to make sure. 
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02-04-2008, 05:29 AM
posted to alt.food.barbecue
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Cleaning Traeger Grills
Hello, Greg.
I don't know anything about the Traeger equipment, but I am sure someone over here does: http://www.smokingmeatforums.com/modules.php?name=Jig Post a question, and you should get some answers soon. They will ask you to go to roll call, but it is a pretty nice group of folks over there, and they don't spam you if you join. Robert
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07-04-2008, 03:33 AM
posted to alt.food.barbecue
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Cleaning Traeger Grills
On Apr 1, 9:29 pm, "
wrote: Hello, Greg. I don't know anything about the Traeger equipment, but I am sure someone over here does: http://www.smokingmeatforums.com/modules.php?name=Jig Post a question, and you should get some answers soon. They will ask you to go to roll call, but it is a pretty nice group of folks over there, and they don't spam you if you join. Robert Thanks Robert, I'll give it a try.
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11-04-2008, 11:21 PM
posted to alt.food.barbecue
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Cleaning Traeger Grills
On Sun, 30 Mar 2008 21:38:55 -0700, greg h wrote:
I'm wondering about the relatively low temps inside the grill. On several occasions after I haven't used it for a while, I've opened the lid to find mold and bacteria growing all over the inside of the grill. I've never found that on my gas grill, but if I did, I'd just turn it on high for about 15 minutes and burn all that stuff off because I can get the temperature about 500 deg or so. On the Traeger, even at 400 degrees, the "burning" doesn't happen because there's no direct flame. How to Traeger users "clean" the inside before you put the meat in? Does anybody feel like this is a health problem? I've never gotten sick but I have spent alot of time scraping and clorox- ing the inside before I get started grilling, just to make sure. A propane torch with a flame spreader works fast but leaves a residue, easy-off oven cleaner works well but is labor intensive. Posted Via Usenet.com Premium Usenet Newsgroup Services ---------------------------------------------------------- http://www.usenet.com
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