Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: wessonjb on October 25, 2016, 03:19:13 AM
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Hey guys , I cook on my 22 kettle 3-4 times a week . How often should I clean it from the grease and smoke buildup ? Is a good clean up with oven cleaner a good idea ?Thanks !
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An area that ought to be cleaned once a week or two if you're using it that much are the bowl and ash sweeps so they ash sweeps don't get too crudded up and can travel freely along the bottom. They can get bent up if too much hardened crud builds up on the bottom.
Hell no to oven cleaner. No need. I like simple dish soap, water, a razor scraper and some extra fine steel wool (as recommended here by many grillfella)
Here's your guide-
http://weberkettleclub.com/weber-grill-restoration-interior-and-exterior-kettle-cleaning/ (http://weberkettleclub.com/weber-grill-restoration-interior-and-exterior-kettle-cleaning/)
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I gave the inside of my bowl and lid a scrape for the first time since buying new in 08. So once every 8 or 9 years should do it. [emoji3][emoji481]
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An area that ought to be cleaned once a week or two if you're using it that much are the bowl and ash sweeps so they ash sweeps don't get too crudded up and can travel freely along the bottom. They can get bent up if too much hardened crud builds up on the bottom.
Hell no to oven cleaner. No need. I like simple dish soap, water, a razor scraper and some extra fine steel wool (as recommended here by many grillfella)
Here's your guide-
http://weberkettleclub.com/weber-grill-restoration-interior-and-exterior-kettle-cleaning/ (http://weberkettleclub.com/weber-grill-restoration-interior-and-exterior-kettle-cleaning/)
Thanks for the info , really appreciate it !
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I gave the inside of my bowl and lid a scrape for the first time since buying new in 08. So once every 8 or 9 years should do it. [emoji3][emoji481]
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[emoji23]. I think the build up is like battle scars. You sir have a well seasoned grill.
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I made a wooden scraper that I use for light maintenance, just before the muck is about to flare up.
(http://i175.photobucket.com/albums/w129/americanwest/IMG_20150929_113556_349_zps9mbwzfnu.jpg) (http://s175.photobucket.com/user/americanwest/media/IMG_20150929_113556_349_zps9mbwzfnu.jpg.html)
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I made a wooden scraper that I use for light maintenance, just before the muck is about to flare up.
(http://i175.photobucket.com/albums/w129/americanwest/IMG_20150929_113556_349_zps9mbwzfnu.jpg) (http://s175.photobucket.com/user/americanwest/media/IMG_20150929_113556_349_zps9mbwzfnu.jpg.html)
Great idea thanks !
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Everything above is good advice. As far as the lid goes, I would just leave that. It helps the lid seal to the kettle better. Every once in a while when the carbon starts peeling off, just go over it lightly with a scraper or razor blade to get the loose stuff so it doesn't fall onto your food, but there is no good reason to work your butt off to get the tough stuff out of the lid.
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Everything above is good advice. As far as the lid goes, I would just leave that. It helps the lid seal to the kettle better. Every once in a while when the carbon starts peeling off, just go over it lightly with a scraper or razor blade to get the loose stuff so it doesn't fall onto your food, but there is no good reason to work your butt off to get the tough stuff out of the lid.
Thanks for the advice !
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Everything above is good advice. As far as the lid goes, I would just leave that. It helps the lid seal to the kettle better. Every once in a while when the carbon starts peeling off, just go over it lightly with a scraper or razor blade to get the loose stuff so it doesn't fall onto your food, but there is no good reason to work your butt off to get the tough stuff out of the lid.
Ditto! Sometime I warm up the kettle and then with a paper towl knock off the loose stuff inside the lid.
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Rarely clean my kettles or kamodos but if you are worried about the loose stuff a big ball of foil makes a good scraper.
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Love me some oven cleaner :)
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Dump a crapload of charcoal in there & burn the crap out of it.
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Dump a crapload of charcoal in there & burn the crap out of it.
I like this. Burn a lot of lump and get it real hot. Let it cool and start with a fresh razor blade. I'm planning on cleaning my grills before winter. Gonna be a long weekend.
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No, just burn the crap out of it, that's it.
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I wouldn't worry to much with your daily cooker. I keep a plastic chisel/scraper in the arsenal and only scrape down the bowl if I cooked something like chicken that dripped down. Personally, I just don't like the funk left on there.
If you do or get into a lot of indirect cooking, laying down foil under your protein will definitely help your cooker from getting nasty.
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When I got my new to me SSP it was pretty nasty inside. I scrapped some of the heavy build up in the bowl and just wiped off the loose stuff under the lid. I did was out the bowl with warm water with a little Dawn added. After that I lit a chimney and got the temp up to dry it out and "sterilize" it.
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Thanks everyone for the input and advice.
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I wouldn't worry to much with your daily cooker. I keep a plastic chisel/scraper in the arsenal and only scrape down the bowl if I cooked something like chicken that dripped down. Personally, I just don't like the funk left on there.
If you do or get into a lot of indirect cooking, laying down foil under your protein will definitely help your cooker from getting nasty.
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Made the mistake once not foiling while smoking ribs and never make that mistake again.
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No doubt. Those can make a huge mess.
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If you do or get into a lot of indirect cooking, laying down foil under your protein will definitely help your cooker from getting nasty.
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+1
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I wouldn't worry to much with your daily cooker. I keep a plastic chisel/scraper in the arsenal and only scrape down the bowl if I cooked something like chicken that dripped down. Personally, I just don't like the funk left on there.
If you do or get into a lot of indirect cooking, laying down foil under your protein will definitely help your cooker from getting nasty.
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Made the mistake once not foiling while smoking ribs and never make that mistake again.
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I use disposable foil pans under my cooks. I've recently tried "drip beans" which I have seen mentioned here quite a bit. Get a disposable foil pan to put under your slow-n-low cooks, and put a can or two of baked beans in the pan for your entire slow-n-low cook. They are awesome! Before doing beans I usually put some hot water in my pans as a heat sync. The beans act just the same but give you something good to eat at the end!
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when you do beans, are you talking canned beans or dry beans with water? I haven't tried that yet. wouldn't there be too much fat if under a pork butt?
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You can do it either way. If you do the dried beans they need to be soaked first. Iève always used canned, its just that much easier.
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Do you have to take the beans out of the cans first [emoji52]
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Nah! Just throw the can in there! ;D
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Nah! Just throw the can in there! ;D
Man, that would be funny. Could you just imagine watching someone take the lid off and see a couple cans in there. I'd laugh my ass off!
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I wouldn't worry to much with your daily cooker. I keep a plastic chisel/scraper in the arsenal and only scrape down the bowl if I cooked something like chicken that dripped down. Personally, I just don't like the funk left on there.
If you do or get into a lot of indirect cooking, laying down foil under your protein will definitely help your cooker from getting nasty.
Sent from my iPhone using Tapatalk
Made the mistake once not foiling while smoking ribs and never make that mistake again.
Sent from my iPhone using Tapatalk
I use disposable foil pans under my cooks. I've recently tried "drip beans" which I have seen mentioned here quite a bit. Get a disposable foil pan to put under your slow-n-low cooks, and put a can or two of baked beans in the pan for your entire slow-n-low cook. They are awesome! Before doing beans I usually put some hot water in my pans as a heat sync. The beans act just the same but give you something good to eat at the end!
Man, that's a awesome idea ! Definitely trying that next time I do a Boston butt ! Do you preseason your beans like you would normally do or after the smoke is finished ?
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I wouldn't worry to much with your daily cooker. I keep a plastic chisel/scraper in the arsenal and only scrape down the bowl if I cooked something like chicken that dripped down. Personally, I just don't like the funk left on there.
If you do or get into a lot of indirect cooking, laying down foil under your protein will definitely help your cooker from getting nasty.
Sent from my iPhone using Tapatalk
Made the mistake once not foiling while smoking ribs and never make that mistake again.
Sent from my iPhone using Tapatalk
I use disposable foil pans under my cooks. I've recently tried "drip beans" which I have seen mentioned here quite a bit. Get a disposable foil pan to put under your slow-n-low cooks, and put a can or two of baked beans in the pan for your entire slow-n-low cook. They are awesome! Before doing beans I usually put some hot water in my pans as a heat sync. The beans act just the same but give you something good to eat at the end!
Man, that's a awesome idea ! Definitely trying that next time I do a Boston butt ! Do you preseason your beans like you would normally do or after the smoke is finished ?
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I've only done it twice. Two big cans of bushs baked beans. No special flavor just plain old baked beans. Put some bacon slices in one batch. Neither batch needed anything else in my opinion. Got plenty of spices and fatty goodness from the meat that was slowly melting above it.
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Nah! Just throw the can in there! ;D
I'm sure that's not the funniest thing you've said on this forum but it's up there!
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I wouldn't worry to much with your daily cooker. I keep a plastic chisel/scraper in the arsenal and only scrape down the bowl if I cooked something like chicken that dripped down. Personally, I just don't like the funk left on there.
If you do or get into a lot of indirect cooking, laying down foil under your protein will definitely help your cooker from getting nasty.
Sent from my iPhone using Tapatalk
Made the mistake once not foiling while smoking ribs and never make that mistake again.
Sent from my iPhone using Tapatalk
I use disposable foil pans under my cooks. I've recently tried "drip beans" which I have seen mentioned here quite a bit. Get a disposable foil pan to put under your slow-n-low cooks, and put a can or two of baked beans in the pan for your entire slow-n-low cook. They are awesome! Before doing beans I usually put some hot water in my pans as a heat sync. The beans act just the same but give you something good to eat at the end!
Man, that's a awesome idea ! Definitely trying that next time I do a Boston butt ! Do you preseason your beans like you would normally do or after the smoke is finished ?
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I've only done it twice. Two big cans of bushs baked beans. No special flavor just plain old baked beans. Put some bacon slices in one batch. Neither batch needed anything else in my opinion. Got plenty of spices and fatty goodness from the meat that was slowly melting above it.
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Getting a WSM within the next two weeks. Think that would work in the water pan ? Or is it too close to the fire ? Have to do some research and see. Thanks again man
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I think that would be to close to the fire and probably burn to the bottom of the bowl. Just my thought though. I don't have a wsm.
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Agree with Travis, bad idea. It will boil the bejesus out of your beans! Better to drop a cast iron oven onto the lower grate for a few hours at the beginning of the cook. Don't let it sit the whole time. Lot's of good bean info if you search "drip beans". @OoPEZoO has the recipe I use, it's awesome. Leftover pulled pork mixed in the day or two after is even better.
Marty
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Agree with Travis, bad idea. It will boil the bejesus out of your beans! Better to drop a cast iron oven onto the lower grate for a few hours at the beginning of the cook. Don't let it sit the whole time. Lot's of good bean info if you search "drip beans". @OoPEZoO has the recipe I use, it's awesome. Leftover pulled pork mixed in the day or two after is even better.
Marty
Thanks for the link ! Never cooked on one but being too close was a concern ! Thanks everyone for the advice and input. New to this site but loving it.
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