So far it’s paid for itself! And I haven’t done a real smoke yet. I’m planning on making Peruvian style *rotisserie chicken or close to it with a whole chicken tn, going to prep the marinade now, any tips appreciated!
Ik it’s dirty…what do you use to clean yours?
Also, should I try brisket or ribs first?
by zillyzalmon
4 Comments
Go to the Dollar store and get some “Awesome” cleaner. It’s yellow. Works great. Just crank the heat up afterwards and wash down the grates. But honestly, I clean my grates way more than the walls of the grill. For under the grates I have a 1″ putty knife that I scrape the walls with and just use my shop vac to get it all out. Enjoy the grilling/smoking! P.s.- do you have a recipe for that smoked Baba?
20 bucks are you kidding? Deal of the century
I have done Baba Ganoush on mine as well but will half the eggplant like yours next time to get more surface area.
>it’s dirty…what do you use to clean yours?
The only part that really needs to be “clean” is the grates, since they actually touch your food. Clean those like you would the grates of any smoker or grill.
As for the rest, vacuum out all the ash and dust that you can (I have a dedicated bucket head vacuum for my smoker). I use a plastic putty knife to scrape around and knock off any loose creosote, and then vacuum up that debris.
And I would try ribs first. Brisket would be risky investment on an untested smoker (in my opinion)