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Offset smoker cleaning
Posted on 4/7/21 at 8:28 am
Posted on 4/7/21 at 8:28 am
What do y'all use to clean/maintain your offset smokers? Interested to see what others are doing to prevent rust and keep it mostly clean. I recently purchased my first offset and I'm trying to make sure it lasts longer than I do.
I used grape seed oil to season the inside and a very light coat of mineral oil on the outside. After each cook I'll get the bigger pieces of food/carbon build up out, then hose everything down with water and open up the drain. I'll open everything up and allow it to dry completely then wipe or spray everything down with a light coat of grape seed oil again.
Anyways, just seeing if anyone has found a better method or products.
Thanks!
I used grape seed oil to season the inside and a very light coat of mineral oil on the outside. After each cook I'll get the bigger pieces of food/carbon build up out, then hose everything down with water and open up the drain. I'll open everything up and allow it to dry completely then wipe or spray everything down with a light coat of grape seed oil again.
Anyways, just seeing if anyone has found a better method or products.
Thanks!
6
Posted on 4/7/21 at 8:52 am to AyyyBaw
Pressure wash as needed. Before anybody says it, you can do this without removing the seasoning as long as you don't get too close. Lang also has a cleaning video on their website, and there are a few more on youtube.
Posted on 4/7/21 at 8:57 am to AyyyBaw
Ran a raging fire in it when I first got it. I keep the firebox clean of ash because it can hold moisture and accelerate rusting of the firebox floor. Other than that I just keep the cover on it when not in use. I’ve never oiled it, the pit is jet black like a cast iron skillet from smoking alone.
Posted on 4/7/21 at 10:07 am to AyyyBaw
Definitely don’t need to hose it down after every cook. I usually do like you, scrape up the bigger pieces after every cook and use a scraper to get the rest every couple of cooks. When the grates need it I will take them out and pressure wash, then heat up and re-oil.
I would not follow Lang’s videos where they show (or used to) pressure washing/spraying a hose in a hot smoker. Multiple builders have come out against this especially if you’re dealing with a smoker on the thinner side of metals. Unless it’s raw metal, really no reason to oil the outside unless you find rust spots but there’s also touch up paint for that.
I would not follow Lang’s videos where they show (or used to) pressure washing/spraying a hose in a hot smoker. Multiple builders have come out against this especially if you’re dealing with a smoker on the thinner side of metals. Unless it’s raw metal, really no reason to oil the outside unless you find rust spots but there’s also touch up paint for that.
Posted on 4/7/21 at 10:16 am to AyyyBaw
Back when I had one, I would light a fire in the main area after a smoke to burn off anything that was touching the grates. Just a half chimney of coals and once they got going dump them in. Brush the grates off, apply a light coat of oil (they were cast iron grates) and let it go. Scoop out all the ash from the smoke box and since I was usually using it again within a week or two, that was all. Late in the fall I would hose it out good and make sure it was dried out completely. Put a cover over it if I knew I wasn't going to be using it for a while.
Posted on 4/7/21 at 10:17 am to AyyyBaw
How does cleaning pro long the life, just curious
Posted on 4/7/21 at 10:25 am to Lester Earl
Thanks all for the replies.
Mainly looking for rust prevention to prolong the life, to answer the above question.
Mainly looking for rust prevention to prolong the life, to answer the above question.
Posted on 4/7/21 at 11:29 am to AyyyBaw
What kind of smoker? I’d be more worried about the firebox and keeping it clean/dry in a as store bought smoker than the cooking chamber. Usually they try to go thinner on the firebox than cooking chamber.
Posted on 4/7/21 at 11:40 am to ruger35
40" reverse flow from Allens Welding. It's 1/4" all the way around. I hear you about the firebox. I've made sure to keep it dry and get the ashes out ASAP after cooks. Thank you for the tips - I'm new to the stick burner game.
Posted on 4/7/21 at 7:34 pm to AyyyBaw
quote:
It's 1/4" all the way around.
It's going to outlast you whether you clean it or not.
Posted on 4/8/21 at 7:52 am to AyyyBaw
Don’t you know that all the baws are using outdoor electric ovens? All that water is bad for the circuitry.
Posted on 4/8/21 at 8:29 am to sml71
Na, ain't no baws using electric cooking ovens outside.
Posted on 4/8/21 at 8:32 am to ThreeBonesCater
Hey man, did you used to own that food truck?
Posted on 4/8/21 at 8:32 am to AyyyBaw
quote:
Na, ain't no baws using electric cooking ovens outside.
I'm just glad this thread is about taking care of a real smoker, and not someone asking how to connect their phone via bluetooth to their pellet oven.
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