ZEP makes an orange/citrus food-grade degreaser that we like to use. Spray it on, give it ten minutes and go after it with the pressure washer. Does a good job.
All I've been doing is watching bbq videos, and bbqing. The algorithm starts showing me cleaning tips for my offset. I can't be mad about how invasive that is, when its so darn handy.
Dude you are one of the best, love watching you.. Great info for cleaning my offset smoker, keep it up your stuff is entertaining and a pleasure to watch!
another great video. Along with scraping the gunk out of the bottom I usually do a steam clean about every third cook or so... mist/spray a little water in the cook chamber after using it while the cooker is still hot (not screaming hot) and this seams to do a great job.
I would like to see you do a sausage video and really show how to make it there is a lot out there and clarity on sausage making would be a God send because of videos with no clear direction thank you love your channel we never miss one
That ash from the cooks is apparently a good soil additive so maybe you could find a gardener around the area and trade them ash for fresh veggies or something. I don't smoke a bunch but when I do I spread the ash around the yard and garden.
Thank you for the advice on how to clean an offset smoker grill! I have one that was left at the house I purchased last year that I wanted to clean this Spring so it would be ready for Summer. I’m gonna invest in a bench scraper and get a wire cup for my grinder and make that Char-Grill look good again!
I started with a cheap charcoal water smoker from lowes and now I have a expensive/ cheap offset.have never made a smoker but just bought a 120gallon tank to try love the vids bud!
Awesome video and I never realized how much of a difference cleaning my pit makes. I've never cleaned mine in 4 years, that will change in the next week.
I use a flat concrete trowel to scrape out the chamber . To clean out the ashes I use a semi circle rake that I got from Academy. I keep a small tin pail to dump ashes in so the next morning when I clean out the ashes the metal pail won't catch fire or melt if there is any hot coals.
I keep some canola oil in a spray bottle like the Zep you have there for oiling down the smoker. Don't keep having to go back to the store for another aerosol.
I have an Oklahoma Joe's longhorn that I franklinstiened as I like to say haha but it's due for a good cleaning as well great video I will definitely try the old grinder on mine
Mr Bradley, nice vid. Have you ever done linseed oil finish? Like to see a complete start to finish linseed application. Rust removal, metal prep and linseed application. Thanks dude you rock.
Enjoyed this video. As Big Dawg's BBQ posted, spraying water on a hot pit, steam cleans pretty well. Watched a couple of your older vids last week, subbed today. Cheers.
You can use that ash, use it on tomato plants, put it on a bucket with water and leave it for a week it becomes lye you can use it to clean cement floors or make soap if you mix it with grease.
I used to do a floating annual party pre plague and gifted an offset to any venue host who didn't have one. One year we cycled around to a freind's who apologized for not cleaning their grill. It was caked in cher and creosote. I said no problem, fired up a charcoal chimney, dumped it in and slapped the lid shut. Once the flames stopped shooting out of the stack and the smoke had cleared, we were good to go. Start it up like new.
Great job! That's one thing I love about my Lang reverse flow, it gets steam cleaned at the end of every cook while it's still hot (as recommended). very little to clean out after that, and it's good to go for the next cook.
@@meals24u I replied to this last night, and it was apparently deleted. I’ll try again. After each cook while the smoker is still hot it is sprayed inside with a garden hose and then the door is shut. The steam cleans it and the gunk goes out the drain. The next day I remove the racks and wipe out any chunks on the bottom griddle. Check for videos on Langbbq or TH-cam. I have a stainless steel wire brush for the racks, but seldom need it.
Where do you get your steel from? Want so see if they have a FL distributor. Only suppliers I can find over here sell in 20FT lengths and won't cut. Thanks for any info.
I put a pan with my liquid under the grates so it catches the fat and juices and then I can just throw it out afterwards, in the meantime it keeps the fire pit moist as well
What are you staying on your Chud smoker when you are done degreasing everything, is that some kind of Pam spray or something? I would really love to know. Please help me out Mr. Robinson !!!
Also I like all Chudd videos and your a helluva guy Mr. Robinson your videos are my goto when I have questions Involving everything smoking from wood to brisket tips, and cleaning.
Get a length of chain about a foot longer than the stack and dangle it down until it hits the bottom. Then spin it around so it knocks all the soot and creosote off the inside. We used to clean our wood stove chimney that way.
Alot of people dont talk about cooking closer to the firebox, what if your rule or what do you follow when your pit is full of meat? Let's say I'm cooking many briskets for a family gathering and my pit is full. Do you rotate the meat based on temp? Do you leave them as is? I would like some feed back or help? I didnt want to keep opening the pit to check for internal temp and loosing heat for the rest of the briskets. I was always told " if you're looking, you're not cooking" Help 🧐
You definitely want to rotate if there's a big temp differential -- say, 25⁰ from end to end. But it's easier to get a baffle or some sort of heat deflector and/or water pan where the pit meets the box. I'll use a pizza stone in a pinch, and it pretty much absorbs that extra heat swing, and stabilizes the whole chamber.
love your videos! plus your humor! I’ve learned so much. I’ve noticed these types of pits that dont have exterior painted black. seems common, meat church has a huge one too. is that just the original paint that was on the steel before you made it??
I know it sounds silly, but I have been wanting to ask for more cleaning videos. Novices to food prep, like me are clueless on what to do and where. I over sanitize because I don't know.
Great pointers all the way around Chud! One question though brother. When did you use a drone in the video? :D I saw it in the expanded description and just curiosity!
Great video learn so much since I found your channel. Everyone who comments is pretty cool and very helpful as well. Wondering if you or anyone in the comments has any real experience with Char griller XD champ. I am in WI and the other smokers r really not in my price range but love to BBQ. Any info helps thanks keep the videos coming bro.
Hi Eli, I purchased the XD Champion back in January 2021. For the price point and what you get....I think it's going to be hard to beat. I will say I am already thinking about my next smoker now. I love my XD.
I just cleaned my 500 gal smoker yesterday ... it was dirty after a week of heavy cooking. I usually use a large burner for the grates and then brush off lightly. I clean the inside with a spatula.
Great info and love your videos 👏. What do you use your two burner cooktop for? I'm guessing beans, sauces, etc? Is it rigged to run on propane? Thanks a million
Linseed oil is what's known as a drying oil. It hardens to a solid patina when left at room temperature. That's why it's used for oil painting. It does this by forming chemical bonds that polymerize the oil, changing it from a liquid to a solid. Heating the oil can speed up this process, but it can also burn the oil, turning the patina brown or black. Linseed oil is toxic, which is why you don't use it on the inside of the cooker, or on cast iron. Flaxseed oil is the edible alternative, but any oil will polymerize into a seasoning layer if heated.
I use 2#of bacon, strat that cooking and when it starts dripping i use tongs and take bacon like a paint brush and rub it all over the inside. Then when bacon is done..... 2 #of deliciosnesssss to eat
Nice video, isn't there an easier way to get rid of dirt? For example directly using the High pressure cleaner? Or just with air or sand blasting for example?
Been really itching to get a nice offset smoker. Never thought watching someone clean one would make me want it even more 😭
This is the time of year to get one, most are on clearance right now
@@richbennett6577 thanks for the heads-up!
I got one you can come clean.
@@danielploy9143 😂😂
Sprinkle the ash on your lawn instead of sending it to the land fill.
Best channel on TH-cam for BBQ/smoker enthusiasts
Thanks 👍🏼
Thanks Bradley! You're the man for reading our comments!
This reminds me that I have to clean up Pepe. 👍🏼
Hey! whats up Joe?
You’re my favourite BBQ channel man. I can relate to the way you operate. Thanks for what you do.
ZEP makes an orange/citrus food-grade degreaser that we like to use. Spray it on, give it ten minutes and go after it with the pressure washer. Does a good job.
Cleaning is something we all need to do, thanks for doing this video.
All I've been doing is watching bbq videos, and bbqing. The algorithm starts showing me cleaning tips for my offset. I can't be mad about how invasive that is, when its so darn handy.
Thanks! Father in-law gave me his old Oklahoma Joe’s and I wanted to give her a good cleaning! Fun video to watch and learn!
Dude you are one of the best, love watching you.. Great info for cleaning my offset smoker, keep it up your stuff is entertaining and a pleasure to watch!
Might be the only guy I've seen clean a pit with his apron on 😆 It's looking good now!
another great video. Along with scraping the gunk out of the bottom I usually do a steam clean about every third cook or so... mist/spray a little water in the cook chamber after using it while the cooker is still hot (not screaming hot) and this seams to do a great job.
The rest of us are drunk and full by then
I would like to see you do a sausage video and really show how to make it there is a lot out there and clarity on sausage making would be a God send because of videos with no clear direction thank you love your channel we never miss one
Yes. Perfect. Just bought my first offset last week. Just what I needed.
Which one did you get?
@@aaronwilson8698 old country pecos. Upgraded from a masterbuilt electric smoker.
@@joestarke1357 whoa, that is quite the upgrade indeed!
That ash from the cooks is apparently a good soil additive so maybe you could find a gardener around the area and trade them ash for fresh veggies or something. I don't smoke a bunch but when I do I spread the ash around the yard and garden.
Decided to clean my offset and revisited this video, thank you for the channel.
I love watching these videos. Inspired me to make my own pit and not sweat that it’s not perfect!! Awesome!!
Thank you for the advice on how to clean an offset smoker grill! I have one that was left at the house I purchased last year that I wanted to clean this Spring so it would be ready for Summer. I’m gonna invest in a bench scraper and get a wire cup for my grinder and make that Char-Grill look good again!
I started with a cheap charcoal water smoker from lowes and now I have a expensive/ cheap offset.have never made a smoker but just bought a 120gallon tank to try love the vids bud!
Awesome video and I never realized how much of a difference cleaning my pit makes. I've never cleaned mine in 4 years, that will change in the next week.
Thank you for all your videos, I really learn a lot. Thank you
Thanks Bradley, this was helpful and entertaining as always. Scott
Could you do a video on your process with the linseed oil?
This was so satisfying to watch
Dude this was awesome! N your personality is great lol thanks for the info brother 🤘🏻
I use a flat concrete trowel to scrape out the chamber . To clean out the ashes I use a semi circle rake that I got from Academy. I keep a small tin pail to dump ashes in so the next morning when I clean out the ashes the metal pail won't catch fire or melt if there is any hot coals.
I'll be doing mine 2morrow, thanks 👍🏼
Thanks chudd now I know that when I finish welding my pit I have an idea how to clean it when the time comes
If your offset has paint (brand new) is it necessary to oil the outside?
Thank you so much. Exactly what has been on my mind to do lately.
Redirect from your latest video: thanks Brad!
Great Video! Paint scrappers and shop vacs are my friends. I will try the grinder next time!
Thanks for the info 👍🏽
Just the video I wanted. Thx Bradley.
Thank you....
Thanks for the info Brad, great stuff.
Saludos from Mexico!
How often should you clean the grates? After every cook?
thank you
The video I have been waiting for! Thank you thank you thank you!!!!
Thank you sir I have been waiting on this video keep up the good work
The wire wheel is the way to go🤙🏾💯
I keep some canola oil in a spray bottle like the Zep you have there for oiling down the smoker. Don't keep having to go back to the store for another aerosol.
I have an Oklahoma Joe's longhorn that I franklinstiened as I like to say haha but it's due for a good cleaning as well great video I will definitely try the old grinder on mine
Goood info.... have you thought about painting the outside with engine paint??
Mr Bradley, nice vid. Have you ever done linseed oil finish? Like to see a complete start to finish linseed application. Rust removal, metal prep and linseed application. Thanks dude you rock.
Enjoyed this video. As Big Dawg's BBQ posted, spraying water on a hot pit, steam cleans pretty well. Watched a couple of your older vids last week, subbed today. Cheers.
You can use that ash, use it on tomato plants, put it on a bucket with water and leave it for a week it becomes lye you can use it to clean cement floors or make soap if you mix it with grease.
Yer I use mine by mixing in the compost . It’s great for the garden .
I used to do a floating annual party pre plague and gifted an offset to any venue host who didn't have one. One year we cycled around to a freind's who apologized for not cleaning their grill. It was caked in cher and creosote. I said no problem, fired up a charcoal chimney, dumped it in and slapped the lid shut. Once the flames stopped shooting out of the stack and the smoke had cleared, we were good to go. Start it up like new.
Satisfying cleaning vid!
Is it bad if I remove the smoker racks and use soap Dawn power wash? And use a non scratch sponge?
Need to try the walrus oil it's amazing
Wait what? That sounds interesting
THANKS
Bradley Robinson can you use this method with pellet smokers or similar method or not at all?
How many cans of cooking spray did you use?
Great video….very informative……
Great video
I have a rusty smoker with paint can I put oil on it or do I need to strip the paint
😎 Thankful for the helpful pit cleaning tips .
What about the guk that piles up in the chimney? I’ve never cleaned inside it. It is necessary?
Do you use stainless grates or carbon?
Great job! That's one thing I love about my Lang reverse flow, it gets steam cleaned at the end of every cook while it's still hot (as recommended). very little to clean out after that, and it's good to go for the next cook.
How do you steam clean it or what does that procedure look like after the cook?
@@meals24u I replied to this last night, and it was apparently deleted. I’ll try again. After each cook while the smoker is still hot it is sprayed inside with a garden hose and then the door is shut. The steam cleans it and the gunk goes out the drain. The next day I remove the racks and wipe out any chunks on the bottom griddle. Check for videos on Langbbq or TH-cam. I have a stainless steel wire brush for the racks, but seldom need it.
@@rickf.9253 oh ok thank you 🙏
How often to clean it ? I've just used mine for the first time.
If i have painted smoker , would the angle grinder attachment ruin the paint?
I've heard there are some questions on using Linseed oil.
Where do you get your steel from? Want so see if they have a FL distributor. Only suppliers I can find over here sell in 20FT lengths and won't cut. Thanks for any info.
What kind of gloves do you use to handle a hot chimney?
great vid as always
Thank you for this vid!
Never would have guessed a clean pit video would be so interesting
What size tank is your smoker? What is the diameter?
Great video, love the moniker, Chud...there's a movie from the 80's, C.H.U.D. cannibalistic humanoid underground dwellers
I put a pan with my liquid under the grates so it catches the fat and juices and then I can just throw it out afterwards, in the meantime it keeps the fire pit moist as well
What are you staying on your Chud smoker when you are done degreasing everything, is that some kind of Pam spray or something? I would really love to know. Please help me out Mr. Robinson !!!
Also I like all Chudd videos and your a helluva guy Mr. Robinson your videos are my goto when I have questions Involving everything smoking from wood to brisket tips, and cleaning.
Great info.! 👍
Hell yea been waiting on this video 🙌🏽
What size is your pit????
What about the inside of the smoke stack. Is there a chance of it catching fire.
Absolutely
To clean mine, I put a chimney of lit charcoal right under it. Melts everything inside
Get a length of chain about a foot longer than the stack and dangle it down until it hits the bottom. Then spin it around so it knocks all the soot and creosote off the inside. We used to clean our wood stove chimney that way.
@@RobertDeCaire I like that! I’ll try it.
Love what you do keep up the good work by the way do you sell any of your offset smoker's
Alot of people dont talk about cooking closer to the firebox, what if your rule or what do you follow when your pit is full of meat? Let's say I'm cooking many briskets for a family gathering and my pit is full. Do you rotate the meat based on temp? Do you leave them as is? I would like some feed back or help? I didnt want to keep opening the pit to check for internal temp and loosing heat for the rest of the briskets. I was always told " if you're looking, you're not cooking"
Help 🧐
You definitely want to rotate if there's a big temp differential -- say, 25⁰ from end to end. But it's easier to get a baffle or some sort of heat deflector and/or water pan where the pit meets the box. I'll use a pizza stone in a pinch, and it pretty much absorbs that extra heat swing, and stabilizes the whole chamber.
What BTU is your burner? Is is propane or natural gas?
love your videos! plus your humor! I’ve learned so much. I’ve noticed these types of pits that dont have exterior painted black. seems common, meat church has a huge one too. is that just the original paint that was on the steel before you made it??
I know it sounds silly, but I have been wanting to ask for more cleaning videos. Novices to food prep, like me are clueless on what to do and where. I over sanitize because I don't know.
Can you do a video of how you do the dishes? :p
Great pointers all the way around Chud! One question though brother. When did you use a drone in the video? :D I saw it in the expanded description and just curiosity!
Thanks for the tips! Never thought to clean my smoker before ha ha. Another question I’ve wondered about is how you keep your knives sharp?
Great video learn so much since I found your channel. Everyone who comments is pretty cool and very helpful as well. Wondering if you or anyone in the comments has any real experience with Char griller XD champ. I am in WI and the other smokers r really not in my price range but love to BBQ. Any info helps thanks keep the videos coming bro.
Hi Eli, I purchased the XD Champion back in January 2021. For the price point and what you get....I think it's going to be hard to beat. I will say I am already thinking about my next smoker now. I love my XD.
@@matthews.1813 Awesome thanks for the feedback bro. I looking forward to getting one soon.
You should do some beef bacon for reference check out bearded butcher's
Damn....I've seen chimneys cleaner than that. Nice Vid🤪
10% bleach solution is a great food-safe cleaner and sanitizer for things such as cutting boards.
60 sec notification gang
As the kids say…TIL…today I learned to just use my gloved hand to oil my board. That sounds weird. Microfibre cloth be damned. Thanks Brad.
🍺🇨🇦
I just cleaned my 500 gal smoker yesterday ... it was dirty after a week of heavy cooking.
I usually use a large burner for the grates and then brush off lightly.
I clean the inside with a spatula.
Are you a welder by chance?
Great info and love your videos 👏. What do you use your two burner cooktop for? I'm guessing beans, sauces, etc? Is it rigged to run on propane? Thanks a million
Not the first person I heard say they use boiled linseed oil on the outside. I thought the smoke point was too low? Someone help me with this.
Linseed oil is what's known as a drying oil. It hardens to a solid patina when left at room temperature. That's why it's used for oil painting. It does this by forming chemical bonds that polymerize the oil, changing it from a liquid to a solid. Heating the oil can speed up this process, but it can also burn the oil, turning the patina brown or black. Linseed oil is toxic, which is why you don't use it on the inside of the cooker, or on cast iron. Flaxseed oil is the edible alternative, but any oil will polymerize into a seasoning layer if heated.
@@RobertDeCaire my guy! Thanks
Damn never thought about the wire wheel. Definitely using that next time
I use 2#of bacon, strat that cooking and when it starts dripping i use tongs and take bacon like a paint brush and rub it all over the inside. Then when bacon is done..... 2 #of deliciosnesssss to eat
time to learn how to clean an offset that i dont own and have no plans in any time to own. HERE WE GO
Consider De-cafe from now on.
Nice video, isn't there an easier way to get rid of dirt? For example directly using the High pressure cleaner? Or just with air or sand blasting for example?