A place to discuss low 'n' slow cooking, ask questions and share advice.
by Mj2k » 06 Oct 2015, 21:18
Based on the coating my WSM gets from cooking, is this good for a ceramic type bbq?
Perhaps it's my ocd. Just imagining the smoking gunk!
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Mj2k
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by Chasing blue smoke » 07 Oct 2015, 01:13
If you get buildup on the inside of a kamado all you do is a high temp burnoff like a gas grill.Most kamados have a temp range of 90c-400c some higher.Outside cleanup is soapy water. Hope that answers your question.
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Chasing blue smoke
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