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.

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