Barbecue smoker maintenance is sometimes low on the top priority list because many of us that stay in the northern part of the Usa hate to think of the end of the barbeque season. The smoker barbeque season will come to a close around the end of October. It’s prudent to think about how precisely we will store the smoker until next season. How to season a smoker
Most of us “Q” aficionados have big money used in our smokers. A fantastic smoker barbeque chef will usually care for that investment by executing the proper steps for maintenance of the smoker.
I am aware that a number of cooking area chefs continue to make during the cold temperature but I’m not one of which. It’s not my concept of a good time to be outside checking the smoker when the temp is in the teenagers and twenties. That said, inspect your smoker and do a little preventative maintenance by following these steps.
First, make sure that it is clean. This could be done as a matter of the good home maintenance practice but, if you haven’t, clean it out. Be especially vigilant to look away for any large piles of grease. If found, clean them out. To prevent this in the future be certain to use drip pans when food preparation.
Never let ashes stay in the smoker. Constantly remove ashes once they are cool. This is another practice that should take place whenever the smoker is used. In the event that the ashes get damp it will cause the formation of an alkaline solution that reacts with metal damaging the person. Wet ashes will cause premature death of any smoker. If ashes stay use vacuum pressure to clean them out before putting the smoker away.
Check the smoker for dings, gouges, scrapes, and scratches. If compatible with your smoker, sand the area and use a little high temperature coloring to fix (on the outdoors of the smoker only). Do the same for rusty areas.
Lubricate any hinges, wheels, doors after some WD40 lubricant. Tighten up any bolts or anchoring screws which may have come loose over the season.
Finally, use a cover for you smoker, particularly if it is stored outside. Minus one, make one from some tarp material and ensure that it is linked down securely. Wind can get pretty blustery during the cold weather a few months.
Should you these simple precautionary maintenance steps, next years barbeque season will have one less worry for great smoked “Q” cooking food.