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Cleaning After Brisket Cook


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Lol. I normally shut it down and the grime builds. However, what I should do is jack up the temp for a while and let the grime burn off. Any grime that won't burn off can be scraped off. Some folks don't like the wire brushes, as they can lave behind sharp pieces of steel that will end up in your jaw next cook. I have no common sense or fear and sometimes use these. I also use rich like thing made out of some kind of soft rock or something can't remember the name. Will find it out if you wish. Let me know. But the 500 to 600 burn off at the end is the easiest way to help clear gunk.

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I don't clean after any cook except maybe change the foil from the inside of my drip pan so it doesn't flare up or smoke on my next cook. If I do anything, when I get everything all ready to use on the next cook, meaning I light the grill and put the deflector and grate in place, once it hits my target temp, I *might* hit the grate with some stainless steel wool to knock the big chunks from the previous cook off.

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After any cook that renders a lot of fat, I always do a high temp burn, about 500°-550°F burn for 30 minutes or so immediately after the cook. That turns to ash anything on the grates and burns any fat that drip pans didn't catch. Then I just brush the grates before the next cook. Easy peasy cleanup.

I also always use a drip pan under all those types of cooks for a variety of reasons.

First, fat left unattended becomes rancid very quickly and will ruin your lump. It won't be fit for any further cooks.

Second, a clean kamado is a safe kamado. Aerosoled fat can cause a flashover in a kamado that is opened without being burped. Fat that drips on hot deflector plates can become an aerosol. When a load of fresh oxygen comes in contact with an aerosol, BOOM! Serious burns can ensue. Nobody want that.

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