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Grease flare ups from dirty Sloroller


meatsurgery
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Hi all, 

Longtime reader but first time poster. Big fan of the forum and of John's videos in general. I had a question related to grease flare ups causing thick white smoke during my brisket cook yesterday. 

 

I've read a lot of the forums saying you don't really need to clean the sloroller and I generally just flip the top plate over for my next cook and it stays relatively clean. The problem seems to be the bottom ring, as it is now caked with grease and producing a thick white smoke. I don't use a drip pan and so any drippings that land on the ring or the central plate seem to be causing a lot more acrid smoke then they did in past cooks. I am going to do a high temp burn to clean the rest of the grill, but with the sloroller temp limit I'm not going to keep it in for that. I've seen John's video using the wire drill brush to clean it, has that seemed to work well over time or does anyone else have a different method? I'm not worried about the finish as that shouldn't matter for how the sloroller functions, just want to get everything reasonably clean to prevent those grease flare ups. 

 

Appreciate any and all advice, have really enjoyed the site. Thanks in advance! 

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Mine is getting pretty greasy as well. I'm curious to hear solutions.

 

If someone asks whether or not the Slo-Roller is worth the purchase if it's not included in the grill, I say no, and just use the heat deflectors. I don't find a huge difference between the two, and the heat deflectors are much easier to keep clean.

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I always use a drip pan with mine

 

no issues with that

 

I agree about the difference between the heat deflector and slo roller, I really dont see any difference between the 2 except the slo roller wont crack like the ceramic heat deflector can

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Couple of thoughts here....

 

The wire wheel on the drill is the best solution I have come up with after trying a lot of things.   That in conjunction with balancing your low temp cooking with some higher temp cooking, will keep it in great shape.  If MOST of your cooking is low and slow then grease buildup is going to be much more of an issue inside of any grill.  

 

Drip pans are your friend.  

 

Here's a fun fact that most people won't believe:

 

White smoke that comes from grease burning is not acrid or bad smoke.  It is in NO WAY related to the billowy white smoke you get from wood smoldering.  

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Appreciate the help. I went ahead and purchased one of the 12in smokeware drip pans, and I did a high temp burn yesterday until the smoke was clear which I think will help a lot. It had been a while since I've done a high temp cook so the grease had time to build up. Looks great now though. I also got a bristled nylon drill brush and made some good headway on the bottom ring of the sloroller. In hindsight I think I added to many wood chunks at the start of the cook as well which contributed to the thick white smoke. Thanks for the advice, much appreciated! 

 

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I turn the heat up to 400f once i remove the food and wait until the white smoke is gone and shut it down so its ready to go for the next cook.

 

As John said, an drip pan (ounce of prevention) goes a long way to making this easier 

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  • 2 weeks later...

I always put a drip tray on top of the slo-roller and that has sorted out the majority of my mess issues.. I'm a little scared about trying to to a higher temperature clean on it due to the fact it's aluminium and there's prominent warnings on it not to exceed a certain temp.

 

(oh and OMG it's Smoking Dad BBQ! My wife and I are huge fans of your channel).

 

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