Thank you for this. I watched several other people season the smoker with charcoal in the smoke side and I'm thinking to myself.....but a fresh seasoned smoke box how are they going to clean that before a cook lol ashes everywhere i bet. I like your method of using the firebox to season the smoke side as well.
this is an awesome video!!! last time I did this, I didnt have a hose (apartment) so I had to just wipe out w/ paper towels. Now that I am in my house, perfect to use.
Iv allways used water to rinse the fat out after I cook while it’s still warm. and then heat it back up for about a hour. Use cooking spray as needed on the outside
After your done q-ing up, how important is it to get ever piece of ash out of the smoke box? Also, would you recommend seasoning inside there after every use?
I would say it’s of medium importance. It won’t ruin your firebox if it’s left, but it does make it easier when you’re ready to smoke again to have it nice and clean. You don’t absolutely have to season after each use, but it’s nice to spray it down with a little oil after each use. Just like cast iron, this will make it last longer and prevent rust from forming.
People think all that gunk adds flavour. News flash, smokers don’t get hot enough to cook it off so it just goes rancid. I clean mine after each cook. I line the bottom of the cooking chamber with thick, competition grade tin foil. I fill a wheelbarrow up with hot soapy water and clean the food racks. Takes 5 minutes max with hot water. Fold up the tin foil and replace. Job done. Smoker is always spotless. I wouldn’t recommend using cold water as this video shows. Cold water doesn’t work very well on fat residue.
You are exactly right! The gunk does not add flavor. As for the cold water, you can most certainly use hot water. The goal of using the water hose is to actually wash the grease OUT of the smoker. Thanks for watching and commenting!
Well....don't do this. Too messy and you make swamp water. Take your ashes and keep some for when you get ready to clean. Pour the ashes under the grate and put the grates back and scrub them over the ashes. The bits and fat fall into the ashes and the dry ash sucks up the oils so they and stick. You can even rub the ashes on the grates as well. Now scrape the walls and that grease will fall into the ashes and it cannot stick because the ashes get sucked into the fat. With a gloved hand, rub the ashes over the sides and it will absorb the grease and polish the metal from the grit in the ashes. Scrape the bottom to lift the fat and suspend it in the ashes. Rub the puttly like substrance on surfaces to pick up more carbon and fat, if it becomes too gooey, add more ashes. Make a putty like ball of ashes and fat by adding enough ashes to get the consistency and then pick it up and put it in the recycling bin. All the fat and carbon bits will be in the putty ball and the metal will be a light brown like after your first cook. No splashy fat water to dispose of. No mess everywhere. There is still a light coating of oils and no water to cause rust. I could do that 16 inch offset within 15 minutes, using a set of gloves and a small pail of ashes. @Wishing Well BBQ. Try it and make another video, because I'm sure you'll like it
That is an interesting idea that I have not considered. I will say though, it’s actually not that messy to do. Especially if you do a little scraping before spraying. Your option would definitely work if you did not have access to a water hose, or did not have an adequate place to let the water run. You won’t have any issues with rust unless you leave it for too long without properly drying and reseasoning. I recommend you do all of this same day to avoid rust from forming. Regardless of how anyone chooses to clean their smoker, as long as it’s nice and clean and not covered in grease or other nasty things, you will be able to make delicious and safe BBQ! Happy smoking, Todd, and thanks for the suggestion!
@@WishingWellBBQ I don't know why I did it in the first place. All I can tell you is it gets the metal inside back to a golden brown and leaves me with a few putty balls of grease/ash and it is very quick. I don't have a legal place to pour the greasy water, as I'm sure most people don't. Like I said though, give it a try. Maybe you can come up with another variant that works better and faster. I'm off to the offset to bless them with some ribs (or is it to bless me with some?) Cheers!
Thank you for this. I watched several other people season the smoker with charcoal in the smoke side and I'm thinking to myself.....but a fresh seasoned smoke box how are they going to clean that before a cook lol ashes everywhere i bet. I like your method of using the firebox to season the smoke side as well.
Thank you for this video! No bull, straight to the point in nice manner!
Thank you so much for watching! I appreciate you!
this is an awesome video!!! last time I did this, I didnt have a hose (apartment) so I had to just wipe out w/ paper towels. Now that I am in my house, perfect to use.
Glad it helped!
thank you ive just bought an off set smoker after having a bullet smoker for years , thank you
Awesome! Best of luck and have fun!!!
Thank u for showing me how to clean my oklahoma joes highland smoker
You got it! Keep it nice and clean and it will last forever!!!
Iv allways used water to rinse the fat out after I cook while it’s still warm. and then heat it back up for about a hour. Use cooking spray as needed on the outside
That’s a good way to do it as well!
After your done q-ing up, how important is it to get ever piece of ash out of the smoke box? Also, would you recommend seasoning inside there after every use?
I would say it’s of medium importance. It won’t ruin your firebox if it’s left, but it does make it easier when you’re ready to smoke again to have it nice and clean.
You don’t absolutely have to season after each use, but it’s nice to spray it down with a little oil after each use. Just like cast iron, this will make it last longer and prevent rust from forming.
Hey WWB what you do for the firebox rust?
Spray it down with some vegetable oil!!
Not a bad video, I just upgraded my smoker to a Hamrforge Beast reverse flow. I look forward to watching more of your content, keep the vids coming
Awesome! Thank you so much for watching! If you take good care of it, it will last a lifetime!
Excellent video 👍
Great Info
I detect a RACER BAND shirt! I think you should use a 2001 as some theme music from time to time...
Yes! That’s a great idea!
So can i do that one time season it after it done for about two hours can i start cooking ? On it or should i wait
Yes! You should be ready to cook on it!
I painted my grill 6 months ago, can I and should I still season the outside?
I would say you don’t have to season the outside every single time. But I think you should every once in a while to prevent rust from forming.
@@WishingWellBBQ Thanks for the advice! So it is still safe to season over the paint?
@@DumbzoDenino Yes. It should be just fine. Make sure you burn it out really good after painting. Then you can reseason the outside with oil.
Wow super helpful! 🧽
Clean smoker, clean food!
Thanks
You’re welcome!
is bro on the zesty side ?
People think all that gunk adds flavour. News flash, smokers don’t get hot enough to cook it off so it just goes rancid. I clean mine after each cook. I line the bottom of the cooking chamber with thick, competition grade tin foil. I fill a wheelbarrow up with hot soapy water and clean the food racks. Takes 5 minutes max with hot water. Fold up the tin foil and replace. Job done. Smoker is always spotless. I wouldn’t recommend using cold water as this video shows. Cold water doesn’t work very well on fat residue.
You are exactly right! The gunk does not add flavor. As for the cold water, you can most certainly use hot water. The goal of using the water hose is to actually wash the grease OUT of the smoker. Thanks for watching and commenting!
Well....don't do this. Too messy and you make swamp water. Take your ashes and keep some for when you get ready to clean. Pour the ashes under the grate and put the grates back and scrub them over the ashes. The bits and fat fall into the ashes and the dry ash sucks up the oils so they and stick. You can even rub the ashes on the grates as well.
Now scrape the walls and that grease will fall into the ashes and it cannot stick because the ashes get sucked into the fat. With a gloved hand, rub the ashes over the sides and it will absorb the grease and polish the metal from the grit in the ashes. Scrape the bottom to lift the fat and suspend it in the ashes. Rub the puttly like substrance on surfaces to pick up more carbon and fat, if it becomes too gooey, add more ashes. Make a putty like ball of ashes and fat by adding enough ashes to get the consistency and then pick it up and put it in the recycling bin.
All the fat and carbon bits will be in the putty ball and the metal will be a light brown like after your first cook. No splashy fat water to dispose of. No mess everywhere. There is still a light coating of oils and no water to cause rust. I could do that 16 inch offset within 15 minutes, using a set of gloves and a small pail of ashes.
@Wishing Well BBQ. Try it and make another video, because I'm sure you'll like it
That is an interesting idea that I have not considered. I will say though, it’s actually not that messy to do. Especially if you do a little scraping before spraying. Your option would definitely work if you did not have access to a water hose, or did not have an adequate place to let the water run.
You won’t have any issues with rust unless you leave it for too long without properly drying and reseasoning. I recommend you do all of this same day to avoid rust from forming.
Regardless of how anyone chooses to clean their smoker, as long as it’s nice and clean and not covered in grease or other nasty things, you will be able to make delicious and safe BBQ! Happy smoking, Todd, and thanks for the suggestion!
@@WishingWellBBQ I don't know why I did it in the first place. All I can tell you is it gets the metal inside back to a golden brown and leaves me with a few putty balls of grease/ash and it is very quick. I don't have a legal place to pour the greasy water, as I'm sure most people don't. Like I said though, give it a try. Maybe you can come up with another variant that works better and faster.
I'm off to the offset to bless them with some ribs (or is it to bless me with some?)
Cheers!
@@Todd.T It’s a blessing to both! 😆 Cheers!
It would be nice if u made a video doing this cuz it sounds right up my efficient alley
How often you clean your smoker?
I “tidy up” my smoker after every cook. This involves scribing the grates, and spraying down with oil. I deep clean every 5-8 cooks though as needed!
🤘🏼👊🏼👍🏼🇺🇲
Thanks my man!
Amateur hour
Looks pretty clean to me 😃