How To Clean a Kamado
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- Опубліковано 22 бер 2020
- Another reason why I like kamados: They are self-cleaning. This is how I clean each of my kamados a couple of times per year. A SNS Deluxe Kamado is used in this tutorial but this will work on any ceramic kamado as well as on some of the insulated double walled metal versions I have including the Char-griller Akorn and the Broil King Keg.
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Nicely clean. Another tip as I do for my grill. This will save you charcoal as no need for a separate heat cleaning or scrubbing with chemicals as you do the cleaning just before adding you meat; 1. empty the ash tray, make neat and fire up charcoals 2. When hot enough place the grill 3. Cut half an onion and stick a long fork on it and place in a cup with vegetable oil 4. Now to clean the grill just swipe the oily onion over the grill. Be careful with you hand as the oil will burn a little. That's why you need a long fork or wear a glove. The grill is superclean now and ready to place your meat. It smells great too. You can repeat this when adding more meat. Try it and maybe it's even worth a video. Thanks for your great videos Larry.
After seeing the videos of the cooking and baking on this beast last year Larry, I’m sold.
Good video Larry! Something I need to do with my Kamado! That SNSK is such a nice grill! Stay Safe!
Thanks. I just bought a used one that comes attached to a cart and it's super dirty so I need to deep clean it. I've eaten a lot of BBQ over there years but the pandemic now has me trying to do my own.
Great tutorial, Larry. Hope we can get together soon. Cheers 🍻
As an anal retentive guy who tries to clean all the stuck on bits of ash out of his Weber kettle the next morning after every cook, I love this. I was already planning on buying a Kamado next year (have to put a roof on the house this year and make my annual Roth IRA deposit for it by next April), and I was considering Komodo Kamado (because my usual M.O. is "go big or go home"), Blaze (because it's virtually indestructible and I don't have to worry about the crapload of cats running around here cracking or scratching it), KJ (because it's the accessory king, the 3-tier system connecting together so you can lift it out as one piece looks pretty convenient too). The SnS Kamado is another consideration, and your videos really sell it well. I'm worried about the small casters on it (I'd prefer 4" heavy duty for something that heavy on uneven surfaces), but when I think about it since there are loads of accessories for the Weber kettle that should fit this thing it might be more of an accessory king than KJ.
Keep up the good work.
I’m about to do a couple pizzas in my SNSK. That should take care of the cleanup!
Nice tutorial
Great video! Can you show how you are grilling on the kamado? It looks like you can over cook it easily with so much heat.. 🤔
Il mio kamado al interno è nerissimo come fare per pulirlo ?
Great tips Larry. Nice n clean. Ready for that chicken.
@@BEERNBBQBYLARRY
Hey Larry. I guess I'm over the top with cleaning my grills and smokers. I am retired so time is not a problem to do it. Normally, I end up going out the day after the cook (after recouping the day long cook) and brush it off, wipe it off, on whatever I'm using the day before. With the kamado, having the kickash basket and kickash can which catches all the ash in the bottom well, it is really a fast and easy cleanup. I don't use high temp to blast everything, because cleaning after each use there is no huge buildup. I use a 3 in scraper to scrape the hard burned sauce off of the grate, then brush it above and below. There is not much left a paper towel won't wipe clean. After removing that, I use the 3 inch scraper (putty knife) and scrape off the heat plate (about another minute). Then shake the kickash basket and lift it out. Then I use a nylon type brush with a handle and brush the loose ash down into the kickash can. Then I can lift the can out and empty it. The bottom well is still clean. Then put everything back in. It is the easiest and quickest cooker I have to clean off. I do this after each use and like my other cookers never have any huge build up of creosote. I find doing it this way often is much easier than letting it build up. Yours really didn't look bad. I have seen some cookers with mega buildup that I would not want to eat off of. lol And no matter what cooker it is, it's the same. I realize some guys who work jobs and don't have a lot of time just let it ride until it has got to be done, but it's just the way I like to do it. Mine aren't as clean as some, but I will not let the creosote build up until it almost closes the gaps in the grate. LOL Didn't mean to talk so long here, but that's the way I roll. Cheers good buddy. By now your new wine should be aging nicely. I still have 8 cases from two years ago. I don't drink much of it. I usually give it to company. Guess I need to get busy toasting. haha. Take care Larry and stay away from Corona.
cool video good info
i HAVE A TON OF CREOSOTE BUILT UP. lAST TIME I TREID TO DO THIS, I ENDED UP WITH A REAL NICE CHIMNEY FIRE. anY THOUGHTS?
Good video, Larry. So just to be clear, should we do this while the coals are hot or... ;-)
Season it hot , let it cool off and clean it out . Might take until the next day , Kamado's hold in a lot of heat . Definitely clean the grates while hot and let cool and season with cooking oil .
Thanks for sharing Larry. I really like this Kamado but I have a question. It seems like you are frequently using the leaf blower to get the grill hot which seems like an airflow issue. Please let me know if this is an issue with this grill. I dont want to buy a Kamado that has issues getting really hot without assistance from a leaf blower. Thanks again.
Are you referring to the SNS Kamado specifically or kamados general?
I think I may have mentioned in this video that I was on a hurry to get food on it before dark which is why I sped up the process.
Does SNS have a lifetime warranty on the ceramics like the Green Egg? I live on about the same longitude as you do and it gets damn cold here. I was always afraid of the cool down cracking the ceramics like the place setter on these. Now with a life time warranty, it would not be so bad if something did crack.
@@BEERNBBQBYLARRY Good to hear, I have a couple friends with Big Green Eggs that had cracking issues but everything was replaced for free and they have not had any issues since. I would love to get one of the SNS Kamados but with the times being what they are, I might just wait a bit and get some more use out of my Weber for now. Again, great video.
Burp it so the cold air doesn't rush in too fast when you open the lid !
Man messing with those stoned would make me so nervous. I’d be so afraid to break it.
We broke our ceramic deflector, maybe we got it too hot not sure.
I didnt know that you were based in illinois. Or I forgot. May i ask roughly whereabouts? Im a sous chef at a country club in oak brook and I want to get better at smoking. Maybe we can connect somehow and chat?
No self cleaning option!?
@@BEERNBBQBYLARRY Ok, it reaches high enough temp. It looks good
thats not self cleaning lol... but I think I will be able to pull it off when I get mine this week ... thx
LOL. Certainly a misleading term considering the post clean clean up, but that term and process is the same as for a self cleaning oven where you lock the oven door and crank up the heat to burn off grease and grime which is way easier than scraping and scrubbing and wiping the interior. With a kamado, it’s a similar thing but outdoors so my house doesn’t stink up.
No Chad? What'ya gotta do to get good help? :P
@@BEERNBBQBYLARRY I remember the tires squealing. They are never around when cleaning is done.
Lol, it’s still really dirty. 😂