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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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Another question about creosote
Now I know what I did wrong. Next question is: how to get that stuff off the
lid of the food chamber? Thanks again for all the helpful advise. Ken |
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Another question about creosote
ken ullman wrote:
> Now I know what I did wrong. Next question is: how to get that stuff off the > lid of the food chamber? I suspect a degreaser like Simple Green would do the trick just fine, just be sure to rinse very, very thoroughly. You might want to a mild bristle brush to scrub it out; I use this Circulon brush - http://www.circulon.com/circulon/SKU... 1f00000a____ Some folks suggest cleaning out a smoker with Simple Green after smoking fish to avoid fishy taste and odor in food later smoked. Dana |
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Another question about creosote
"ken ullman" > wrote in message
. .. > Now I know what I did wrong. Next question is: how to get that stuff off the > lid of the food chamber? > > Thanks again for all the helpful advise. > > > Ken > > Don't bother, it won't hurt a thing - besides, it's just gonna come back the next time you cook. Smokers are meant to get black and greasy inside, it's seasoning and makes them work better. You only have to clean the bottom of the chamber when enough grease settles to present a fire hazard. Jack Curry -don't clean your grills, either, just brush 'em off- |
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Another question about creosote
Dana Myers wrote:
> ken ullman wrote: > >> Now I know what I did wrong. Next question is: how to get that stuff >> off the >> lid of the food chamber? > > > I suspect a degreaser like Simple Green would do the trick > just fine, just be sure to rinse very, very thoroughly. I should also mention that you ought to re-season the smoker/grill after degreasing it, and that degreasing is only for unusual circumstances. My smoker/grill is normally treated pretty much the same way I treat a cast iron pan, with the exception that I don't put a thin coat of cooking oil on my Silver every time I clean it ;-) Dana |
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Another question about creosote
ken ullman wrote:
> Now I know what I did wrong. Next question is: how to get that stuff off the > lid of the food chamber? > > Thanks again for all the helpful advise. > > > Ken Don't. Would you want to eat food after you used cleaning chemicals on the grill? I sure wouldn't. Your food doesn't touch the chamber, just the grill. The smoke and grease, etc. will help to keep the metal from rusting. It's kind of like the seasoning on a cast iron skillet, or on a wok. BOB |
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Another question about creosote
BOB wrote:
> ken ullman wrote: > >>Now I know what I did wrong. Next question is: how to get that stuff off the >>lid of the food chamber? >> >>Thanks again for all the helpful advise. >> >> >>Ken > > > Don't. Would you want to eat food after you used cleaning chemicals on the > grill? I sure wouldn't. I eat food off of stuff that's had cleaning chemicals on them all the time. Dishes, forks, you name it, I'll bet you do, too :-) Anyway, I suggested Simple Green which is a non-toxic cleaner approved for use in the kitchen - just make sure to rinse it off fully. No big deal. > Your food doesn't touch the chamber, just the grill. The smoke and grease, etc. > will help to keep the metal from rusting. It's kind of like the seasoning on a > cast iron skillet, or on a wok. Smoke and grease seasoning are what I prefer over a heavy layer of creosote. Of course, I totally agree with you regarding seasoning the grill, it's necessary. I approach my grill just like my cast iron; initially season with a thin layer of cooking oil, and moderate heat for a long time. I avoid creosote build-up by (a) starting fires in a chimney (b) never choking the fire down too far and (c) only adding wood to going coals in a warm smoker/grill. It's possible that the 'clean' smoke seasoning layer isn't any different than a thick creosote layer, but I prefer the former ;-) Dana |
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Another question about creosote
"ken ullman" > wrote in message . .. > Now I know what I did wrong. Next question is: how to get that stuff off the > lid of the food chamber? > > Thanks again for all the helpful advise. > > > Ken > Hi Ken, For a bad creosote coating on the inside of the cooker, put grates along the lenth of the chamber, add a bag of cheap charcoal, open all dampers, and burn it off. Clean/Scrape the inside when cool and stop smoldering the wood. Remember this stuff is still flammable, so opening the lid during this time may be a bad thing. Hope This Helps, TomD |
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Another question about creosote
On 24-May-2004, " BOB" > wrote: > ken ullman wrote: > > Now I know what I did wrong. Next question is: how to get that stuff off > > the > > lid of the food chamber? > > > > Thanks again for all the helpful advise. > > > > > > Ken > > Don't. Would you want to eat food after you used cleaning chemicals on > the > grill? I sure wouldn't. > Your food doesn't touch the chamber, just the grill. The smoke and > grease, etc. > will help to keep the metal from rusting. It's kind of like the seasoning > on a > cast iron skillet, or on a wok. > > BOB The one time I loaded my pit (NBS) with creosote, I could smell that thing from 30 feet away. It was really bad. I didn't try to wash it. I built a good sized fire the full length of the cook chamber and let it max out. It got pretty interesting when the grease left in the bottom ignited, but after that thing cooled down, it smelled like a proper pit again. -- M&M ("When You're Over The Hill You Pick Up Speed") |
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Another question about creosote
> > Don't. Would you want to eat food after you used cleaning chemicals on > > the > > grill? I sure wouldn't. > > Your food doesn't touch the chamber, just the grill. The smoke and > > grease, etc. > > will help to keep the metal from rusting. It's kind of like the seasoning > > on a > > cast iron skillet, or on a wok. > > > > BOB No, it is not. Creosote inside of a smoker or gill can impart a bitter taste to the meat. It is far different then the polymerization of the oils and fats that season a frying pan. Scrape the crap out or burn it out. You can wash off any chemical residue if you use a cleaner easier than you can enjoy the creosote imparted flavor on your otherwise fine meal. Ed http://pages.cthome.net/edhome |
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Another question about creosote
It seems to me that if you don't do things which create unsavory smoke, in your
smoker, then the buildup of smoke residue in it won't impart an unsavory flavor to your food. Never let lighter fluid anywhere near it, don't burn raw wood in it before its been reduced to coals that are emitting just a wisp of smoke, that sort of thing. Most of what we call "taste" is actually smell (we only taste sweet, sour, salty and bitter with our tongues)...If the smoker smells good, I'm not inclined to clean it.... |
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Another question about creosote
Douglas Barber wrote:
> It seems to me that if you don't do things which create unsavory smoke, in your > smoker, then the buildup of smoke residue in it won't impart an unsavory flavor > to your food. Of course. This thread started when Ken asked how to clean out a batch of creosote, which *is* unsavory smoke and does impart an unsavory flavor to the food, though I can imagine it's possible that some folks like it, the same way some folks associate the smell of Kingsford with summer grillin'. Heck, I have a few friends that thought being 'corked' is a positive trait in wine until someone showed them the difference between a corked (tainted) wine and the same wine that was not tainted. Dana |
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