I bought my first smoker (Weber Searwood 600) over the weekend and smoked my first pork butt, which turned out great! Since I’m new I have two questions I was hoping y’all could help with. Also, any general
tips/recommendations are greatly welcomed!
When you let the meat rest, can you use any cooler or do you need something specific like a Cambro for best results? I used the oven with it heated at 170 degrees for an hour, but don’t want to deal with that every time.
Best type of brush to clean the grill grates? I tried using two different grill brushes I have and I couldn’t get the grates perfectly clean. Mine has the plated steel grates. I seasoned the grates with some of the Weber oil in a can and let it run on 500 degrees for 30 minutes.
by DeadHed655
2 Comments
One tip i learned that helped my cooks and keep my grill working good is i use my shop vac to clean out allt he ash and stuff on the inside of the grill and the auger after every other cook.
1.Also for a resting cooler i think any insulated cooler will work. I bought a bbq blanket for my resting but used to use my yeti cooler
2. I used something that looks like the “grilla grip no bistle triple helix brush… not sire if its “the best” but works good
For resting I use a few 30ish year old coolers I’ve got around here and some towels and it works great. For the grates I ball up some aluminum foil in a loose ball and go to town.