cleaning my new bds

Smoked Out · October 21, 2007, 07:35:24 AM

Hello all first time posting on the forum. I boutght a 4 rack digital smoker a lil while ago and love it. I was just wondering how far i should go to clean the walls of the box and if i have to do anything to the smoke generator. can i use and chemicals or just watter. thank u all for your time. ;)

KyNola · October 21, 2007, 08:03:36 AM

I'll yield to the advice of the veterans but I don't clean the interior walls of my box. I will remove any excess food particles and clean the drip tray, the racks and wipe the door seal down so it doesn't stick to the box. As for the generator, all I do is remove any ash and/or wood puck particles. I would nor use any type of chemical at all. The veterans will give you better advice than I.

Welcome to the forum!
KyNola

Smoked Out · October 21, 2007, 08:06:29 AM

Thank u for the advice sounds good to me ill go soak my racks and pans thank u for your time

Duster · October 21, 2007, 08:16:01 AM

Well Smoked Out I don't know if i am correct because I have an obs and not a bds but I believe cleanup should be the same. I usually place the racks, drip tray, water bowl and catch pan into the dishwasher. I then wipe down the inside of my Bradly with a damp cloth, nothing but a little water. I check my heating element and if need be brush it off, wipe the door seal and the top vent down real good. Some times I even take the top vent off and clean under it good so it don't stick on me. As far as the smoke generator I wipe off the face where it sets against the tower, wire bush the burner element if need be and just blow the generator out with air. When I store my Bradley I place the generator and everything inside the tower, put it's cover over it, tuck it away in the garage and kiss it good night. ;)

Wildcat · October 21, 2007, 08:16:58 AM

KyNola's advice has covered the critical points. I also make sure to clean the hole where the smoke generator attaches and wipe down the generator. About every third or fourth smoke I also remove the tope vent and clean it and the cabinet where it attaches. Although the cabinet temp gauge is almost worthless, I also clean the probe portion of it. Its inaccuracy is more consistant when you do this, so you can estimate cabinet temp with it if you know how much its temp is off. I rely on my Maverick, but one day it may die during a smoke.

Wildcat · October 21, 2007, 08:18:59 AM

Oops, I see Dustin and I posted at the same time.

Duster · October 21, 2007, 08:22:11 AM

that's OK Wiled cat it's always better hearing it from someone of your nature :) That just makes me feel like I am retaining some of the useful Knowledge you veterans have to offer on here

Smoked Out · October 21, 2007, 08:32:46 AM

hey thanks to all of u and wild cat i notice u said the temp probe is of in the cabnet u know i had a feeling that it was so i bouught a cheap $15 it is a wireless one do u think this will be ok the temp was about 10 deg lower on the bradley temp then the wireless one

West Coast Kansan · October 21, 2007, 09:47:43 AM

Cleaning around the vent can be made easier by replacing the current screw with a longer screw and a light spring. This lets you push the vent up and run a damp cloth under the vent to prevent the build up of stuff under the vent. Idea is a good one stolen from someone here but dont know who anymore.

Wildcat · October 21, 2007, 02:17:49 PM

Quote from: Dustin on October 21, 2007, 08:22:11 AM
that's OK Wiled cat it's always better hearing it from someone of your nature :) That just makes me feel like I am retaining some of the useful Knowledge you veterans have to offer on here

Do not pay attention to the status "Hero Member". That is an indication of how many times I have posted. There are Newbies on here that know more about food preparation than I. There are several truely Hero Members on here like Iceman, Olds, Habs, LS, Kummock, and the list goes on that really know food. There are also a lot of experts on here in other areas like electronics, design, etc.

Smoked Out - Glad that you are utilizing an additional temp gauge. IMHO the best is the Maverick.

Habanero Smoker · October 21, 2007, 02:19:13 PM

Smoked Out;
Welcome to the forum.

In addition to the above advice; I will occasionally crumble up newspaper and use it to brush any flakey material that is on the walls and/or ceiling of the cabinet.

MWS · October 21, 2007, 03:54:05 PM

Cleaning? My OBS is 3 years old, black and beautiful....A picture says a thousand words... ;)
EDIT: I'm just making a pot of smoked salmon chowder with the last of the salmon from the photo. It didn't last long. http://www.susanminor.org/forums/showthread.php?t=241

hillbillysmoker · October 21, 2007, 04:45:17 PM

Good advice already from the friendly folks on the forum. Just wanted to welcome you to the forum and say that I am glad you decided to join us.

Consiglieri · October 21, 2007, 05:31:40 PM

MWS: damm that salmon looks good. Wish I had a piece for tonight.

Duster · October 22, 2007, 09:02:28 AM

QuoteThere are several truely Hero Members on here like Iceman, Olds, Habs, LS, Kummock, and the list goes on that really know food. There are also a lot of experts on here in other areas like electronics, design, etc.

Well put!!! when it comes to food, the mentioned above and a few others deserve the utmost respect :)

also WMS that salmon dose look mighty tasty. Whens dinner? ;D