- May 31, 2015
- 641
- 181
Man I was smoking since 3 AM on that massive brisket and not one lick of help cleaning that nasty thing today. Need to pass a new rule. You eat it.....you damn well clean it.
I did a 140 pound pig roast this year. Everyone shows up to watch and "help" put the pig on the cooker, which we all know means you and one good friend do all the work and the other stand around and drink your beer. Pig went on at 7pm...by 8pm everyone was gone leaving me to my devices until 3 the next afternoon when it was time to eat. End rant!
That being said, I do the same as others here... Clean off the grates and large quantities of pooled grease. Everything else stays as seasoning.
I'm with you Chef!
My five year older MES has never been cleaned, other than racks and changing foil in the drip and water pan. Cleaning removes all the seasoning. Seasoning contributes to flavor. I did a test comparing meat from my two MES40 smokers. A new one and the 3 year old and well seasoned. My family agrees, the meat from the older smoker tastes better. After a long smoke and a Full Belly, it's time for my Lane Recliner and maybe a nap!...JJ
I'm sure he scoops out the excess grease and fat build up every few weeks also. In his book he talks about how he had to chisel out the rock hard grease build up from his first large smoker, the 500 gallon tank that he bought that used to belong to John Mueller.
That I agree with. There was an episode of Man Fire Food where Roger Mooking went to a smoke house in Texas. They had just replaced a 50 year old pit that burned up from a grease fire. They spent most of the show Painting black brisket grease, from another pit, on the walls, grates and covers of the new pit to rapid season the new smoker...JJ
I'm sure he scoops out the excess grease and fat build up every few weeks also. In his book he talks about how he had to chisel out the rock hard grease build up from his first large smoker, the 500 gallon tank that he bought that used to belong to John Mueller.
Like I said in the other thread, you have to make sure that it's clean enough to not start a grease fire. But that doesn't mean you have to hose it down with soap and water and scrub the inside.
This is a really good idea.I bought a Rubbermaid type plastic bin with a snap on lid, that's a little wider and longer than my smoker grates,and tall enough to to hold them all stacked up. My dehydrator grates will fit in the box, too. After the meat comes out of the smoker, the grates, drip pan and water pan go in the bin with hot water and dish soap. They can sit out on the deck over night, and clean up easily the next day. Stainless steel tongs and other utensils get dropped in as needed and soak clean. I cover my drip pan and water pan in foil, but they always get a little greasy, so some time in the "spa" with Dawn dish soap cleans them right up. SWMBO appreciates my cleanup method more than when I used to use the kitchen sink. There is a lot to be said for increased domestic tranquility.
How/where do you rinse/wash them off after soaking?I bought a Rubbermaid type plastic bin with a snap on lid, that's a little wider and longer than my smoker grates,and tall enough to to hold them all stacked up. My dehydrator grates will fit in the box, too. After the meat comes out of the smoker, the grates, drip pan and water pan go in the bin with hot water and dish soap. They can sit out on the deck over night, and clean up easily the next day. Stainless steel tongs and other utensils get dropped in as needed and soak clean. I cover my drip pan and water pan in foil, but they always get a little greasy, so some time in the "spa" with Dawn dish soap cleans them right up. SWMBO appreciates my cleanup method more than when I used to use the kitchen sink. There is a lot to be said for increased domestic tranquility.