Weber Smokey Mountain How-To Clean by BBQ Grand Champion Pitmaster Harry Soo SlapYoDaddyBBQ Barbeque

one of the necessary things you need to learn how to do when you collaborate you is how to clean your pits I'll talk you through some of the techniques and tips I use to keep my Weber Smokey Mountains clean and ready for the next first step in cleaning a weber smokey mountain is to get a tool like this if you can if you don't have the ability to dump the entire firebox of ash into a ash container or a ash dumpster then the easiest way is to just scoop it out using a scoop like this the first thing you want to do is take the lid off and then take the top lid off like so take the bottom lid off and you notice the oil underneath you're gonna show you guys a easy way to clean the grates take out the oil pan try not to drip the oil all over the place it's a hazardous waste that the dispose of this carefully so at this point in time you have the pit here what you want to do the first thing I do is I scrape down the sides of the barrel so that I can get all of the ash and creosote and Duncan soot right into the firebox so that when I clean the firebox the side of the dome clean so show you guys how is that so [Music] so what I do is I never wash my weber smokey mountain i just brush the inside down with a stiff wire brush and this is the long brush that's the job really well i'll leave a link in the comments section and show more on where to find this on on amazon itself very important to get the clear suit off as this is not really very good we never wash a pit because it takes a long time to do the Platina on the inside of the pit and on the inside of the dome and i also as a rule do not cook fish in the pits that i smoked BBQ meats so in essence I don't mix my sea animals with my land animals because a lot of fish has a lot of fish oil and it'll get under the inside of the patina here and basically give your brisket kind of a fishy flare so don't don't do that if you want to cook fish go get yourself a kettle and your pits here and cook your fish so we're gonna scrape off all the creosote suit and gunky stuff on an each side of the wall like so we do this with a barrel on so all of the stuff falls into the firebox so it's easier to clean as we go so here's the dome itself a lot of times you accumulate gunk inside the dome here which is basically things like soot and creosote like this stuff here this stuff here will fall off on your food so you really need to periodically scrape the inside of your dome and make sure that this stuff is loosened up so that you just end up falling on your food I have another tool I used to do that this is the Handy brush and wire brush made by the folks at grill grates I grew this comma I'll leave a link there so this is actually for cleaning the grill grid which is a aluminum great that you use to create char marks on your steaks so this is a great tool just get the inside of the lid like so so what I'm trying to do is I'm trying to loosen the gum that will fall on the food when I cook so I do this probably once every three or four times where I clean the barrel I'll clean the lid like so everything is nicely loosened and I will then drop the little particles of soot and creosote back in the pit at the bottom so I can pick it up it's a little note here do you guys see this so I'm not kidding you and I tell you these pits are ten years old I cook all over America with them and I think somebody shot me up one of my contests I wasn't around but this looks definitely like somebody either took a BB gun on a 20 to kind of knock me out of the competition so but as they say they keep it take a licking and keep on ticking because you might have a kind of a hit here but on the back side it's rock solid see right now there's no penetration here interesting here so I mean I may take a bullet on my WSM but he keeps on ticking so this is a great device and that's to me all these years the postal encoding is still super duper solid and I'm gonna keep using these pits for as long as they will ask me lift a barrel up shake the ash so step one is the side of the barrel step two is go ahead and fill up a bag with - now if you have access again like I said to a dumpster you can go ahead and dump this in the dumpster but in this case I don't so I'll put it in the back and when I'm doing this I speak down the sides a little I mean I sensed or it's a little scooper ladle all right this is clean put the firing back now firing over time it tends to bowl because of the heat if the firing has sagging and both this way all I do is before the next cook is a flip it over so and run it with the ball with the curve area concave all right after you disassemble your WSM you want to clean the grades because you want the grades to soak in some easy off or the oven cleaner is getting the gunk off your grades you can then go back and start to clean the pit but let's do this as step after we disassembled the pit here so to keep the toxicity to a minimum I will put these in here so I'll apply the oven cleaner grill cleaner right in the back so that I minimize inhaling any of the vapors as a safety tip please wear gloves ok so this is this is nasty stuff so that you don't get on your body let it sit for a little bit before you rinse it off well that's getting the oven cleaner off it we want to get rid of the grease this is toxic stuff so please do not pour this down the sink without damage the environment go ahead and get a baggie like that that body grease in here now you think it's a grease recycling center or biofuel recycling center but I just pull you into a trash bag and the trash thing I do is carefully remove the old foil [Music] and I have some gunk here I'm going to take it back and scrape it into the middle pit so we can get rid of the gunk here wondering why do I have a such a shallow water pan my W sensor from 2008 so this used to sell them with this shallow pan which came from actually the Smokey Joe so here's the smoky Jolie so this is the same thing so in the past the water pan was shallow I prefer the shadow water pads because you notice that I actually foiled my pan so I don't nearly need to need the deep water pan so if you have the deep water pan it will be the same process yeah I have to get rid of all the gunk dropping it into a barrel and the fire pit in the wws M I'm ready to fall it so here's the my falling tip the foil has a dull side and a shiny side so here's my black belt tip if I want to go hot and fast I will foil my water pan with a shiny side outward because you guys know that heat is actually light it's a form of electromagnetic radiation and when the electromagnetic radiation which is essentially liked hits the shiny part of the foil it'll reflect and that will cause the pit to cook at a higher temperature now if you turn it over and use the dull side there's less reflectivity and the pit will tend to be a little bit cooler now obviously I'm not a scientist I have not yet tested this theory but what I've noticed is that when I foil it using the shiny side the pit tends to run hotter so if I'm planning to cook at 275 300 or 400 degrees I will usually foil it with a shiny set out but if I'm cooking around 250 and below 225 250 I like to foil it with the dull side out because of the phenomena called infrared reflectivity so you can go on internet and what I said about information reflectivity where is the signs of the electromagnetic spectrum of light the infrared spectrum is cannot receive the infrared spectrum is felt as heat so that's my little nerdy to sense but you can do whatever you want you know but this is what I do so I'm going to be cooking my food low and slow on this pitch so I'm gonna file it with the downside out I have four sheets of foil two on each side like so [Music] and the foil that I use just FYI is basically the foil from Sam's Club so this is the fall I use is really expensive 500 feet for about eighteen dollars less me a long time this is the brand I get so just go to Sam's Club and just buy this or even I think the Costco one works but I like the sentiment better he seems a little thicker and what is nice about the same flowers I could be Sam's Club for 10 years I've never ever had a piece of foil in my food because the foil would not break away I was at a contest in Washington and I use a cheap foil from the grocery store and guess what happened the little share of foil fell into my food I got disqualified so there was a heartbreaking heartbreaking contest because I was trying to get to the Jack Daniel's b7g sees I was short one of the seven I flew all the way to Washington to compete and lo and behold I buy cheap foil from grocery store and their tiny tiny little piece of foil derailed my chances for a win at that content so I learned my lesson so I use Sam swap foil so that there's no chance of the foil basically breaking apart you know cooking process okay so now I'm gonna for the back part so again I'm using the down side which is this side and now the third layer all signed out and last layer is the bottom layer so I like to finish with the fourth layer from the bottom and that's the reason for that so you see how this falls in and so so that the oil will basically stay in the barrel I tried to do it the other way sometimes the oil seeps in between the crevices and then ends up staining my water pan I mean no big deal but you know I'm one of those very process efficient and cost efficient person so I'm cheap and lazy so I like to do it right so that oil stays at the bottom so that when I get rid of it there's little of the oil on the inside of my metal pan all right you've been a few minutes since I put the EZ off on the grates so we can now rinse off the ground here so just be very careful make sure you wear gloves and you do this Grunk will come off easily I use a sponge it comes off so you can get a close-up here so it comes off easily no hassle no scrub no no tears no blurt no no sweat okay now a little tip here so for those of you who do this at a sink I have a sink strainer because I don't want all this gunk going into my disposal and then kind of getting into the environment so i q-- i filter all the gunk here and I basically toss it up in the trash place here nice and soft now all the gunk is melting off so very simple method of cleaning your grades no sweat there's no need to go and start washing because when you scrape your your grits at the sink it basically ends up all in a wall so all the way your sink is nearly all bunch of gunk but using a little bit of enough cleaner they are gloves you can get your grades to be back in tip-top shape just like that look it over some warm water and get your grits all nice and clean and this works well with hot water alright so first great the speed but that took like one maybe two minutes no hassles [Music] [Music] all right I think we go of course I want to mention you need to rinse your grades very very thoroughly the last thing you want of this great easy off residue on the grades and your meats gonna be touching to graze the next cup so make sure you rinse it off completely lots of water get all the chemicals of of the haven't cleaner [Music] all right both great nice and clean we're ready to go and assemble it we have our water pan nice and clean and we'll put everything back together and we're ready for another cook or another contests another backyard party so this is a tip that I live for my sweet Adana of which is Dada barbecue she's my sweetheart and we've been together for quite a few years we are a very unusual couple in a sense that most couples on weekends they go out and they go to restaurants and go to movies we on the other hand competition pit masters locked in a bit of bitter rivalry against each other and we go out and compete against each other and unfortunately for me is our friends pit master friends know that we are kind of like the barbecue power couple and they will always cheer her team instead of my team so so I get no love so if you see this video and you want to send me some love next time you see us competing to get on Facebook please give me a shout out and saying Harry go kick donnas but pun intended okay so here we have just two blue tips on both ends here enough to secure it and that's my little steel of Donna's idea because this is her idea because she doesn't like to have hunkiness on her fingers and then touching all over the countertop and all the barbecue clothing so she did this and I just copied her so this is a good mod for you folks out there to essentially have a spiffy-looking wsm and my WSM looks so good now so I have not seen them look so spiffy probably in at least five years the last time my last assistant then he cleaned my pit Benny this video is tribute to Bill to you you cook so many contests with me and worn so many GCS with me all around America I owe you buddy so homage to you Benny and sherry I now have cleaned my WSM so that they look pretty good almost as good as the time when you cleaned it many many years ago for me so this has been a rather long video and you must be thinking why the heck did Harry take such a long time to teach you how to clean his WSM but you know I want to share with you all the straight secrets I know remember when Harry UPPS this game he'll help your game even something as mundane as cleaning kids which is the board or some job but somebody's got to do it so thanks for watching please like and subscribe I want to thank all my viewers who helped me grow my channel you know I'm putting out really good stuff out for you because I teach you from my heart with love to spread around the world so until the next video we'll see ya [Music]

Channel: Harry Soo

Views: 60,141

Rating: 4.9494009 out of 5

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, harry, harry soo, slapyodaddybbq.com, slap yo daddy, bbq, how to, barbecue, grilling, pork, how to make, brisket, beef, dinner, barbeque, grilled, ribs, cook, grill, texas, steak, chef, chicken, competition brisket recipe, competition brisket, wsm, weber smokey mountain, pitmaster, kcbs, kamado, cuisine, homemade, best, pork belly bbq, how to grill, big green egg, easy, weber, pork shoulder, healthy, seasoning, ribeye

Id: E7FWJFvare0

Length: 18min 24sec (1104 seconds)

Published: Sun Aug 05 2018