Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[CaptJerry]

After 2.5 years of heavy use, it's time.
I recall Kristen mentioned Bentley you pressure washed yours. Did you remove all electrical parts first?

Wondering how others handle this task.
I'm lazy, so looking for the easiest way to have a spotless machine.

[Jcorwin818]

Don’t wait 2-1/2 years before cleansing.lol

[Bar-B-Lew]

This is the advise I got from a grill manufacturer and what they said they use to clean up demo units or units they used in a competition.

As for as clean up I would scrape the interior of the grill down thoroughly, removing any unwanted fuel (grease) from all areas of the interior of the grill.
Then I would run the grill up slowly, 300 deg for 30 min.. 400 deg. for 30 min. (this process slowly desiccates any volatile fuel), then go to 700 deg for an hour or longer if you can. The final high temp sequence will burn off any residual food by- products that are on the interior of the grill.
Then I would shop vac the interior of the grill to remove any ash or dust. Then wipe the interior with a damp towel that you can dispose of when you are done.

[CaptJerry]

Don’t wait 2-1/2 years before cleansing.lol

I had the lazy disclaimer 

[CaptJerry]

BBL,
I do something similar using a wire grill brush rather than damp cloth.
May have to give that a try.

[Kristin Meredith]

I don't remember what he did except taking the pressure washer to it.  He will be home with complete access to his computer tomorrow, so I am sure he will let you know.

[SmokinHandyman]

A plastic putty knife works great for scraping the barrel inside and other parts

[okie smokie]

My GS is 2.5 years old.  Have just vacuumed and wiped down the insides.  It does have a layer of black soot all over the insides, but that does not seem to bother or build up any.  Guess I could use old wet towels now and then to remove that .  No real grease build up below the drip pan.  Occasionally have to scrape out the fire pot but that is it.  Outside is no problem although an occ. wiping with damp cloth helps.  I really think the my frequent 500* plus grilling keeps it from being greasy. 

[Goosehunter51]

I just did mine.  I took out and scraped the grates, covers and all those greased up parts in hot water and ammonia for about 30 minutes.  Scraped the inside of the drum with a putty knife, cleaned the vents with a toothbrush sized wire brush.  Also took this opportunity to install a new temp probe.  The soaking was my lazy part, but it worked great.  Next time I plan on taking the removable inside grill parts to work and using the industrial steam cleaner.

[Canadian John]

 Memphis has a first class video on doing a complete deep clean; all done by a good looking, skilled young lady. A must see. Search: Cleaning and care of your Memphis...

[dk117]

 Memphis has a first class video on doing a complete deep clean; all done by a good looking, skilled young lady. A must see. Search: Cleaning and care of your Memphis...

That's a good video.   Makes me think of a few things:  I perform a lite clean like this monthly.   So once a year sounds like a long time.   I've always considered my pit dirty/seasoned.  So maybe I'm doing ok?

Also, Memphis is top of the market, but having to take it apart to clean seems a little excessive.  I scrape and vacuum and sometimes perform a high heat burn off.  It seems to do the job (Traeger).

So am I to understand there really isn't such thing as deep cleaning a fully functional pit?   We're not talking taking it down to metal and repainting.   

DK

[Bentley]

I only did it a few times when I 1st got it, then started to realize that a seasoned pit to me is better then a real clean one, and just started using the scraper and Shop vac!

[okie smokie]

I only did it a few times when I 1st got it, then started to realize that a seasoned pit to me is better then a real clean one, and just started using the scraper and Shop vac!

Which brings up the questions:
 What is a seasoned pit?
Why does it improve performance in your cook? Or does it really do that?
If you don't do a major clean what happens?  Do you get soot into your cook?  Fires?

Seems that some of the best BBQ joints I've been to have big heavily soiled stick pits that don't look like they've been cleaned ever. Does that have anything to do with the taste of the BBQ?  Or if not then why worry?
Just a few valid answers would be appreciated.

[Bar-B-Lew]

I have never opened up the back and removed the fire pot from my Elite and I have had it for about 6 years.  Hope that is not too necessary.

[Ross77]

I've had mine for about 16 months.  I've only scraped with a plastic putty knife and vacuumed with a shop vac.  I've never used a hose or power washer with any outdoor cooking equipment.