Swindon_Ed wrote:i think Adie will have his Jambo before i get my Stoker
DrSweetsmoke wrote:Vic. wrote:what would you recommend in maintenance each year? would you clean the interior and season it, or just season it ontop of last years smoke?
You need to give your smoker a good clean if you are not using it for an extended period of time.
The real issue is that seasoning is a good thing but if you don't often cook at high heats the small amounts of product that get left on top of the original seasoning will turn funky and the next time you bring that cooker up to temp all that nastyness will come alive and start giving you some rank grub.
I have seen cookers sit all winter then get a relatively quick 'once-over' then straight back to cooking.That aint the game for me, it's gotta have a high heat cleaning before even considering producing any food.
*edit to add-* I'm one of those guys that gives the cutting board a wash before using it even though It was washed after the last use that's just the way I am when it comes to food safety.
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