Do you clean your grates?

Discussion in 'Wood Smokers' started by waytoodeep03, Mar 4, 2010.

  1. waytoodeep03

    waytoodeep03 Fire Starter

    Before you start a new smoke or do you use the same from the last time you smoked
     
  2. hoser

    hoser Smoking Fanatic SMF Premier Member

    No, I clean them....just feel a little guilty if I don't [​IMG]
     
  3. rickw

    rickw Master of the Pit OTBS Member

    I clean the grates before every cook.
     
  4. warthog

    warthog Smoking Fanatic

    I clean the grates when I finish a smoke and then again when I start a new smoke. Got to keep your smoker clean.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    When I first light up my smoker/grill and all 4 are gassers I get the fire going really good and then clean the grate with a wire brush cleaner thingy and then I'm good to go.
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I wire brush them after each smoke and then lightly again at the start of each smoke once they get up to temp.
     
  7. ak1

    ak1 Master of the Pit OTBS Member

    That's what I do.
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    I travel so much that I clean after every smoke so the food doesnt start growing on them while I am gone
     
  9. chainsaw

    chainsaw Smoking Fanatic

    Wash your racks after each use. Otherwise, little corners will start to accumulate black stuff. I like soaking in hot soapy water with a shot of bleach overnight, than the dishwasher. Loosens up the grime.
     
  10. danielh

    danielh Meat Mopper

    Wire brush before and after each use while still hot, and clean good a couple of times a year...
     
  11. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    .... you can wash if you have SS racks, but if you have cast iron like mine you don't want to remove the seasoning. But for stainless or ceramic coated washing is fine. [​IMG]
     
  12. timtimmay

    timtimmay Action Team

    I have cast iron racks. I don't clean every time, and I never scrub off the seasoning. I hit it with a brush to knock the food off but thats about it.
     
  13. etcher1

    etcher1 Master of the Pit

    What he said^^^
     
  14. jd08

    jd08 Fire Starter

    I have a BGE, so the odds are that I'll have the grill good and hot at least once between smokes, so a wire brush is what I use.

    I'm going to clean my oven in the near future, so I'll try putting them in there for the self clean cycle.

    I've also heard a pressure cleaner is the simplest way, but as one has yet to be added to my collection of things I want but don't really use that much, I'll have to wait to find out.
     
  15. captsly

    captsly StickBurners

    What they said!!
     
  16. deltadude

    deltadude Master of the Pit OTBS Member

    If you have cast iron grates and no way to get the temp up to 500º+ and you are leaving those grates uncleaned. If you don't use those grates frequently, then you will have rusted grates. Food bits have moisture, that food will continue to collect moisture and will eventually create a rust spot. If you have a gas grill and your smoker grates fit, crank up the gasser and put the smoker grates in the gasser to burn & char the food and grease then return to you smoker and give em a good wire brushing.
     
  17. garyt

    garyt Smoking Fanatic

    After I am done and before I start I get her up to 300+ and hit them with a spray of water
     
  18. meateater

    meateater Smoking Guru SMF Premier Member

    I give mine a good brushing after each smoke and before I lay the meat on the grill on the next one. I live in an APT. and use the community propane grills on occasion to clean my grills. They will heat to 700*, good enough to get the build up off.
     
  19. chefrob

    chefrob Master of the Pit OTBS Member

    az
    ditto for my horizontal but for my gasser i scrub the racks after every smoke.
     
  20. timtimmay

    timtimmay Action Team

    That makes sense. The manual says to never scrub off the seasoning so it's hard to see where to draw the line. I think knockng the food off with the brush is good. Maybe once a year burn it all off and reseaso .
     

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