How to clean RT 700

Messages
22
Do u clean back to stainless interior or leave for "seasoning"? How best to clean back to stainless? Most videos online are for 680.

Also how do u remove the light to clean. I thought i was to remove the cover but now I think i screwed up. Do i keep unscrewing? I don't know how I will get the light back on and it doesn't look like the light cover comes off on the rt700. All videos i watch showed that it did. Sigh

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Uncle Bob

Well-known member
Military Veteran
Messages
553
Location
Salado, Tx
Grill(s) owned
Stampede
In your third pic you can see two "spring clip" looking features, probably the same on the other side, or maybe only one. Regardless, those retain the lens via friction/spring force. Put the screw back in that holds the assembly and then pry off the lens, preferably without a hard tool, you might chip/crack the lens if not careful enough (don't know your mechanical aptitude). As for the gunk on the inside, that's a matter of catering to your OCD. If you go into most famous BBQ joints they have inches thick "seasoning" on their pits. If you can't take that, Barkeepers Friend liquid contains oxalic acid and does a good job of cleaning stainless...…………..well, that plus elbow grease.
 

shoot summ

Member
Messages
6
Grill(s) owned
Bull
I clean the grates/grills, and occasionally will hit the back and sides when I am brushing the grates. I'm not looking to remove the "seasoning" on the sides and back, just knock off any loose particles. I change the foil on the drip tray pretty regularly, but IMO no reason to "clean" it beyond that.
 

GLF35

Member
Military Veteran
Messages
23
Grill(s) owned
Bull
For the outside of the grill, as Uncle Bob said, the Bartenders Friend is awesome!
 

Grilltreats

Well-known member
Messages
57
For the interior, I clean the grates before and after each cook. On the chamber, I'll knock down the loose goodness on occasion. No foil for me. It is much quicker (for me) to just scrape the drip tray if needed.
 

ifican

Well-known member
Messages
165
Grill(s) owned
Bull
Everyone asks me whats my secret, well leave all that goodness in place and allow it to help kiss whatever you are cooking. Ok ok seriously, other then perfectly clean gear when watching tv shows, show me one competition rig that doesnt look well worn. I vacuum out occasionally and kinda clean off the grate, keep any grease build up in check but otherwise just let be. Learned this particular path from kamado cooking as there is no possible way to clean soaked in clay. Though you do have to be careful of too much build up, I havent had the bull long enough to tell you what that limit is yet but am quite good at recognizing that on the kamado side.
 

ifican

Well-known member
Messages
165
Grill(s) owned
Bull
Whenever i take the innards out to clean, which honestly isnt very often. I used to foil the drip tray and that just turned into a pita so i just leave drip tray and clean when it needs it. When i pull that i also vacuum firepot. The longest i have gone is just about a hopper full of pellets.
 

pbison

Well-known member
Messages
78
Location
Minnesota
Grill(s) owned
Stampede
I've only had my grill for two months, but I've already had two occasions where the "seasoning" has flaked off on to my food. So it looks like I'm going to need to clean it on a regular basis. The weather may be impacting it too, the other day it was about 35 degrees with rain and when I opened the lid at the end of cook wind blew in, peeled the flakes off and swirled them around.

It's pretty easy to scrape off with a plastic putty knife but it gets all over. It evidently doesn't stick to the stainless steel very well, because the powder coated lid hasn't had the same problem in my experience so far.
 
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