Deep Cleaning an FEC100

firemanpeteMember

Hi All,

I have had my FEC 100 for just about a year. I use it weekly for catering and vending. I re-foil the drip pan and bottom after each cook, and vac out the fire pot too.

I was wondering if I should "deep clean" the inside walls. The grease builds up, but I also know that "seasons" the smoker. Also what about cleaing out the exhaust, I notice a lot of grease build-up on that too.

What do you do?

Thanks

Pete

2/14/115:27 PM

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tomMember

Some folks think you can take an old plastic credit card and scrape the big chunks off the walls,As to the exhaust,maybe wipe it out with an old terry washcloth with a little lemon juice?

Get back to cooking and don't worry about it.
You already do more than many heavy users.

2/14/116:15 PM

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ezgoinMember

I don't even foil the bottom, just the grease slide. When I get build up on the walls, I fire it up empty and let it char the grease and then scrape down with a plastic paint scraper and vacuumn. The paint scraper is wider than the credit cards, and I can finish in about a minute or so. Brush down the shelves while they're still hot, and soak and wash only once in a while.

Looking at some of the stick burners and smokers in restaurants, and I think that might be overkill. I do wipe out the exhaust because I don't won't it dripping on my trailer ramp.

2/14/117:27 PM

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larryjacobsMember

Today in Utah we came out of the freeze for a day so I decided to roll out my FEC100 and clean leaves. Good thing! Disconnecting the elbow (see photo) I found it about half closed off with greasy black chunks that had built up in the pipe and then fell to the bottom. I'll have to watch this better.