To Clean or Not to Clean - and How the Heck to do that

[Smoking Audi]

We did a really long smoke this past weekend and the Traeger is looking a bit rough inside it. Normally I just pull the grate, change the foil and vac out the ash but this time it’s looking like it might benefit by a deeper cleaning.

To clean or not to clean? And then how to clean?

 

[DougE]

I generally take something to knock the loose creosote off the inside and vac it up with the ashes. A hardwood wedge, or plastic scraper works well and doesn't take the seasoning off along with the creosote.

 

[JLeonard]

Its ruined. Just box it up and send it to me for disposal.......
DougE got you covered.

Jim

 

[philpom]

It actually looks pretty good to me. As stated above by DougE I would just knock off anything loose to keep it off of the food and carry on.

 

[BigW.]

Doesn't look too bad. Take a look inside the smoke stack elbow. Every so often that will need cleaned out.

 

[Smoking Audi]

Thanks everyone. Will get to scraping this week to get ready for my next pork butt over Labor Day.

 

[mr_whipple]

Doesn't look too bad. Take a look inside the smoke stack elbow. Every so often that will need cleaned out.

I pull mine off every once in a while and brush off the grate from inside the cook chamber. It's two screws on my camp chef. 5 minutes work at the most and well worth it.

 

[02ebz06]

Keeping the lid clean is about as deep a clean as I ever went besides what you mentioned already.

 

[HalfSmoked]

You have received some good information as said I would not remove the flavor by cleaning to well.

Warren

 

[Hijack73]

I wire brush my lid lightly once in a while when the creosote starts looking like some of it might flake off and fall. I brushed my grates 'clean' with a wire brush once and said to myself - hey self, run those through the dishwasher.

DO NOT make my mistake. They stuck like heck for the next few cooks.

This cleans grates and lid for me.

 

[SmokinEdge]

Heck that’s called seasoning. I wouldn’t get to carried away, like said above knock off the big stuff, for the rest of it I warm it up and then use a rag and white vinegar to get the creosote off the racks and such, cuts it very well, I use good paper towels.

 

[forktender]

I pressure wash my Camp Chef once a year.
Then, in between, I scrub the lid while it's hot with a cut in half yellow onion. And follow up with a wire brush, then wipe it down with a lightly oiled rag.

 

[HalfSmoked]

You will find many posts against a wire brush because of leaving wire fibers on the grates then in your food.

Warren