Do you guys wait till “end of season” and do a deep clean/de-grease or just run with the old, give er’ wipe down, crank the heat high and burn it off perpetually?
I’m running a Weber Kamado Summit and typically use lump wood charcoal, for reference!
by DURSTTTT
2 Comments
Crank the heat and wipe down. Deep clean once a year, but pretty much run mine year around (even in winter)..
I’ve had a couple of flare ups this summer. This week I took the whole thing apart. It definitely needed a cleaning. Residue was at least a half an inch deep and the grease trap was full. I cleaned everything with grill cleaner and easy off then cranked the heat to 550 to burn it all off. There won’t be any more unwanted fires in there this summer for sure