Barbecue Cleaning Tips

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Barbecue Cleaning Tips

Hello and welcome to the January edition of the smoking-meat.com monthly newsletter. I am your host, Jeff Phillips, and I will endeavor to keep the newsletter short and to the point with as much good info as possible without boring you to death with small details.

Now let's get straight to it!

This is the lineup for this month:

Here in Oklahoma the weather has been quite mild considering we normally have had several snows by now. So far no snow and with the average temperature across this last few months being above 50 degrees it has been excellent barbecue weather.

I never let the weather deter me from smoking meat but If I could choose I would definitely rather it was 50 degrees or better as opposed to below freezing.

I have been experimenting with some various fruit woods by themselves and in combinations and should have some results by February's newsletter.

 

Some Cleaning Tips for Barbecuers

#1 To clean the grates on your grill or smoker simply get the unit really hot as in 400 degrees or better. Take a brass grill brush, dip it in water and when it touches the grates the water will turn to steam and steam clean the food particles right off.

#2 To remove barbecue sauce from that favorite shirt or similar item of clothing:

Washables: Put glycerin (a thick solvent, available at drugstores) on the spot, then rinse with cool water. Apply a combination solvent, such as Shout, and let sit for 15 minutes. Finish with a regular wash cycle.

Non washables: Put glycerin on the spot, then rinse with cold water. Treat with a mild detergent, such as Woolite, and very little water. Gently rub to form suds, then rinse with cold water.

 

Barbecue Forum

If you have not done so… the barbecue forum is waiting on you to subscribe. It is a happening place with lots of good discussion on topics relating to smoking meat such as types of smokers, best woods to use, recipes, links to other good barbecue sites, and much more. You are missing out if you have not joined… join now

2013-05-13T17:26:25+00:00 By |1 Comment

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

One Comment

  1. Joan July 23, 2014 at 10:25 pm - Reply

    I love your SMOKING MEAT book. It should be included with the sale of every smoker. I have two friends that just bought smokers and I told them to buy it as it answers any questions that they might have. Your web site is also great. Keep the advice and recipes coming.

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