Cray Paper
Well-Known Member
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- Jul 28, 2012
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I really like making meals the my propane grill and really like making meals on the pellet smoker. My question to the group is focused on how often and more importantly, how do you clean your outdoor cooking surfaces?
My experience with a propane grill is turn it on the highest setting when the meat is pulled, scrape it with a wire brush about a half hour later and it's good to go next time as long as it warms up to 500+f.
As for the Green Mountain Pellet smoker, that's an entirely different animal. I use a frog mat every time I use it. I don't clean it at the end of each smoke, takes to long to cool down and to be honest, I'm done with the whole ordeal when the meat is pulled. The next time I go to smoke something ( might be a week or a couple of months) I feel obligated to clean the cooking surfaces, fire pit with a shop vac, new foil on the sloped heat sink.
When I do clean the pellet smoker cooking surfaces I use the kitchen sink and it leaves a greasy, black mess in the porcelain kitchen sink and everything I touch in the process. My Ex wife and current ( last) wife both hated / hated this. I do my best to return things to normal but I'm usually more focused on making the meal. How do the inmates go about cleaning the tools that make food? I have covers for both but all they to do is promote mold that mandates thorough cleaning with every use in my experience.
I spent an hour cleaning grill grates and the well worn frog mat yesterday, most of the time was invested in cleaning the kitchen after the fact (happy wife, happy life) but the ribs and tri-tip roasts came out fantastic!
How do you clean your grills?
My experience with a propane grill is turn it on the highest setting when the meat is pulled, scrape it with a wire brush about a half hour later and it's good to go next time as long as it warms up to 500+f.
As for the Green Mountain Pellet smoker, that's an entirely different animal. I use a frog mat every time I use it. I don't clean it at the end of each smoke, takes to long to cool down and to be honest, I'm done with the whole ordeal when the meat is pulled. The next time I go to smoke something ( might be a week or a couple of months) I feel obligated to clean the cooking surfaces, fire pit with a shop vac, new foil on the sloped heat sink.
When I do clean the pellet smoker cooking surfaces I use the kitchen sink and it leaves a greasy, black mess in the porcelain kitchen sink and everything I touch in the process. My Ex wife and current ( last) wife both hated / hated this. I do my best to return things to normal but I'm usually more focused on making the meal. How do the inmates go about cleaning the tools that make food? I have covers for both but all they to do is promote mold that mandates thorough cleaning with every use in my experience.
I spent an hour cleaning grill grates and the well worn frog mat yesterday, most of the time was invested in cleaning the kitchen after the fact (happy wife, happy life) but the ribs and tri-tip roasts came out fantastic!
How do you clean your grills?