Cleaning....how often


 
James Lake

James Lake

TVWBB Emerald Member
How often should I clean my equipment? I have a Performer and a 22.5 WSM. I always clean the grates before and after a cook and about 70% of this time I will wipe the inside of the lid down while it's still warm. I'm sure there is a factor based on useage, which I cook about 3 times a week during the summer. The real question is...if I use a product like simple green on the inside of the lid, do I need to season the grill again?
 
I only ever clean the grates on my OTG and WSM. I've heard of people having a build up on the lid that starts to flake off. Once that happens just take a grill brush and clean it off. I would not use any chemical cleaner in my equipment. The build up adds to the seasoning of the grill and adds flavor in my opinion.
 
Ditto what Matt said...

I will only wipe the excess buildup on the lid when I see flakes. Or clean the bowl of the OTG if food,chesse, or other stuff falls thru.
 
I just clean the grates but just try and get the large chunks off. I clean the rim of the lid so it doesnt stick(WSM). Thats it.
 
Why on earth would you put chemicals in your smoker???

Bacteria and other buggies get killed around 140F. You smoke above 200F. There's no reason at all to get your smoker back to looking like new inside.
 
Thank you all for your responses. I have seen articles where it seems like people do an intense cleaning of the WSM prior to each use.
 
Cleaning??? I only hit the grate with a SS pad once warmed up and wipe with a paper towel. My WSM smell wonderful when I open the lid even when cold. Good BBQ seasoning. My lid used to have the brown flakes not it's got a thicker shiny black coating. Only the outside gets cleaned.
 
Just the grates for this family. And then only crumpled up aluminum foil.
The rest of the interior gets a quick look. If something unusual... then a quick wipe of the hand or more crumpled aluminum foil, if needed.
 
Bryon...
Do you do what I do... When in need of a quick bbq fix, open top vent (if not already open) and inhale deeply... ;)
 
I clean my WSM and mini wsm at 225 - 275* sometimes higher for poultry. The OTS gets cleaned at much higher temps. :)

Seriously, here's what Chris wrote on the subject: http://virtualweberbullet.com/cleanup.html
 
I am with the group that only clean the grates. That said I admit to occasionally scraping out any build up. I also sometimes take a ball of foil, some that I may have used to wrap some product, and use it to remove flakes from the lid or even sides of my WSM.

Mike
 
I'm mostly in the grates and lid only camp. I will on occasion spray the whole unit down with a garden hose but no scrubbing - mainly just focused on wiping down the outside.
 
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