To Clean Or Not To Clean


 
JRAiona

JRAiona

TVWBB Gold Member
I've read a lot of tips on cleaning the inside of the Performer. Some recommend washing it out with dish soap and rinsing. Others recommend just doing a wipe out and scraping of any flaking from the inside of the lid. Where does everyone here weigh in? How do you clean the inside if at all and how often?
 
I only clean mine if I get some grease build up. Normally when I do high fat meat and forget to put tin foil down to catch the drippings. But I do clean out the bowl and ash catcher to remove the ash after each cook.
 
Thanks Rich. That's pretty much what I do. My thinking is that if I do a good wipe out and like ou remember to put foil down that should negate the need for a full out wash and scrub.
 
The only cleaning that I do on my SS Performer is to get the loose flakes off of the lid and scrape any greese buildup that might affect the one-touch blades operating correctly. If I have any big lumpy areas, they get knocked down. Anything else if it doesn't effect performance, stays!!
 
This is exactly my approach with my Performer. Of course, the outside is a different story. That needs to be kept clean and the ash container cleaned of any ash buildup. Anything in the ash container that doesn't just fall out when emptied needs to be knocked down or washed out.

TOM BAUER said:
The only cleaning that I do on my SS Performer is to get the loose flakes off of the lid and scrape any greese buildup that might affect the one-touch blades operating correctly. If I have any big lumpy areas, they get knocked down. Anything else if it doesn't effect performance, stays!!
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My grill stays clean because about every time I fire it up its like a self cleaning oven. The grease burns off and you just use the grill brush to knock off the flakes. I don't have any grease build up. I guess I could see cleaning grease off if you use minimal charcoal during cooks and don't really get the grill up to temp.
 
I've occasionally sprayed out the inside of the lid and bowl of my kettle, but unless there's anything really stuck to the bowl I don't scrub or anything. Just try to keep anything that might interfere with the one touch blades out of there.
 
Pretty much what everyone else has said. One thing I'd add is that it depends on what you cook. If you use marinades, glazes and/or sauces on a cook, and some of it ends up in the bottom bowl, you might want to clean it out.
 
I usually scrub and clean with a cheap cleaner and ss wool after every use unless I know I will be using it again soon. Then I just get the ashes out. If you keep it clean it takes no time at all to clean after each use. I do not like my grills sitting dirty.
 
I'm with George on this. I like to keep my grills clean....ish.
The day, or two, after a cook:
Scrape the inside of the bowl with a plastic putty knife, brush out with a thick 4 inch paint brush. Get rid of all the ash & wipe the inside of the bowl with paper towels. 10 minutes max.
 
For the most part I find a hot fire, a wire brush and the ash sweeper do a fine job of keeping things clean and sanitary.

Years ago during a particularly heavy competition season I got paranoid about how grungy my WSMs were looking and had the bright idea to take them to the car wash and pressure wash them - the high pressure stream hit the parabolic bottom bowl of the first one and shot a tsunami of the foulest smelling slop back over me...I had to strip down to my skivvies right there in the bay before I could even get back in the van to drive home.
 
Believe me, I grew up in a place that had no idea about anything remotely close to sanitation. My mom didn't care much for it either. I never got sick.
 
Ditto.
Worms, dirt & picking your nose are essential for a healthy immune system whilst growing up.
Also, picking up & eating ice-cream that has fallen off the cone, and covered in grit, is also recommended. :)
 
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