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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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smoke residue cleanup
Hi,
I purchased an American Gourmet Deluxe Grill & Smoker from walmart.com about 1.5 months ago. My primary interest was offset smoking, and I didn't really plan to grill. I used the smoker about 3 times per week, with a starting fire base of char coals and I would then add Hickory chunks purchased from the local Walmart for like $5 for a blue plastic bag full. The food is mostly good, and I'm still getting the hang of controlling the temperature, etc. But one thing I noticed a couple weeks ago is that the wood smoke tar build-up in the cooking chamber is so bad now that it really needed to be cleaned up... It had been dripping this tar from the smoke-stack to cooking chamber seam early on. After a couple more weeks it was really building up, and when it would get hot in use it will drip out on the concrete. But the final straw was a few cooking times ago, the liquified tar would be dripping down in strings from opening the cooking chamber door and contaminate the food! I had to use a screw driver to pry the door open easily, then have a wrag to whipe up the liquid tar before opening the door fully to keep down the contamination. I decided today to move the grill grates into the cooking chamber and try to burn it out clean, like automatic oven cleaning... The thermometer is pegged way beyond it's 550F and I couldn't get it out to try to keep it from getting damaged, some strange spring metal clip just won't let go. Also, all the tar bubbled up and is dripping all over the place, good thing I layed down some cardboard under it. This tar made a big fire inside too. Now I'm trying to just let it cook out. Am I doing the right thing for cleaning it? The only thing I've found that cleans this tar (dissolves it) is strong Ammonia. I really didn't want to scrub down the entire cooking chamber insides with Ammonia... Thanks, Kenneth. |
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smoke residue cleanup
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smoke residue cleanup
"kaskiles" > wrote in message om... > Hi, > > I purchased an American Gourmet Deluxe Grill & Smoker from walmart.com > about 1.5 months ago. My primary interest was offset smoking, and I > didn't really plan to grill. > > I used the smoker about 3 times per week, with a starting fire base of > char coals and I would then add Hickory chunks purchased from the > local Walmart for like $5 for a blue plastic bag full. > > The food is mostly good, and I'm still getting the hang of controlling > the temperature, etc. > > But one thing I noticed a couple weeks ago is that the wood smoke tar > build-up in the cooking chamber is so bad now that it really needed to > be cleaned up... It had been dripping this tar from the smoke-stack > to cooking chamber seam early on. After a couple more weeks it was > really building up, and when it would get hot in use it will drip out > on the concrete. But the final straw was a few cooking times ago, > the liquified tar would be dripping down in strings from opening the > cooking chamber door and contaminate the food! I had to use a screw > driver to pry the door open easily, then have a wrag to whipe up the > liquid tar before opening the door fully to keep down the > contamination. > > I decided today to move the grill grates into the cooking chamber and > try to burn it out clean, like automatic oven cleaning... The > thermometer is pegged way beyond it's 550F and I couldn't get it out > to try to keep it from getting damaged, some strange spring metal clip > just won't let go. Also, all the tar bubbled up and is dripping all > over the place, good thing I layed down some cardboard under it. This > tar made a big fire inside too. Now I'm trying to just let it cook > out. > > Am I doing the right thing for cleaning it? The only thing I've found > that cleans this tar (dissolves it) is strong Ammonia. I really > didn't want to scrub down the entire cooking chamber insides with > Ammonia... > > Thanks, Kenneth. Hi Kenneth, Tar like goo is from smoldering the fire. (Not enough oxygen to complete combustion.) This is likely caused by too big a fire which in-turn requires you to close the dampers to control the temperature. Some of this "stuff" coats your food as well and ruins the flavor (bitter). The fix is to burn the stuff off as you have done and removed the remnants by scraping. Then use smaller fires (less wood/charcoal) so that you can leave the dampers fully open. As for your thermometer, you can replace it or use one of the probe type thermometers discussed in this group. HTH, TomD |
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