Cleaning masterbuilt electric smoker

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He shows one with a bit of smoke residue on the side wall like it should be left there for future smoke taste in the video. It's gonna build up every time no matter what, it gets everywhere folks but keeping them dry after you use it then store it is a must to prevent mold. This guy never even mentioned to dry it before you store it, of coarse that is a giving to most.
 
I use acetone and a cloth or paper towels to remove really hard stains on glass and stainless steel.  Of course I do it outside as acetone isn't something that one wants to inhale.
 
You don't wanna breath it but your ok with putting it in with your food ?? I'd clean it off with some vinegar and water.
 
You don't wanna breath it but your ok with putting it in with your food ?? I'd clean it off with some vinegar and water.

Acetone is extremely volatile and will flash off (evaporate) without residue within minutes. So, if you leave the door open for 30 minutes or so, it should be clear of any acetone vapors.
 
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Yeah, I have no problem using acetone in my smoker for the "stubborn stains".  It evaporates quickly - like anything else, use it responsibly and you shouldn't have any problems.  I am going to use the vinegar/water bit within the hour as I got my used MES working yesterday :-)  Color me happy!  .
 
Theoretically speaking....in a perfect world, your acetone would be absolutely pure and perfect and would indeed be so volatile as to evapourate without residue. However, there is really no perfect anything.

Everything...especially chemistry not truly intended for food prep areas....will have impurities. You can count on some small amount of residue.

Roll the dice as you wish, but I'd not be using it around food surfaces without following behind with some sort of safe cleaner.


....sT
 
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Simon,

Good point!  After using any chemicals on food preparation equipment it is advisable, IMO, to wash the surfaces with soap & water.  At least that is my practice.  As you stated in so many words - one never knows what is in that container of "super cleaner". 
 
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I think it is good to keep in mind that everything you can touch, see, smell, etc., is a "chemical" or chemicals.

Vinegar is a witches brew of chemicals. Wine, beer, a steak, etc., are all complex mixtures of chemicals. And the smoke we love so well is a dangerous mixture of hundreds or thousands of various chemical compounds, many of which are known carcinogens.

That doesn't mean that we shouldn't try to be safe, and consider carefully anything that will come into contact with our food, or remain on surfaces in the smoker only to vaporize and combine with other things, or break down with heat into toxic compounds, etc.

But I also think people can be bamboozled into believing one cleaner is safe and another dangerous when the reality may be just the opposite. Often, we don't have enough information to make a good call. And the manufacturers will use language to try to make their product seem "safe and natural" because they know that will sell more. But consider the many many "natural" compounds that nature has devised specifically to be highly toxic. Snake venom is "all natural". So is ergot or toadstool toxin, or...

And what will the impurities in a particular run of vinegar (for example) do when heated, volatalized, and combined with smoke, or the surface of a brisket coated with some rub? The fact is, we just don't know, even if the product is called "natural". So I think you're all right when you advise rinsing things off pretty well with water when finished. You don't want water to get down inside of the workings, or soak into the insulation betwen the walls, etc. But a damp rag might be a good follow up.

But I also think we can worry too much, too.

I see that the Simple Green makes a point about not containing any phosphates. But phosphates are exactly what I've found to do the best job of dissolving the smoke residues in my smoker. Good old trisodium phosphate from the paint department of the local hardware store kicks some serious tail on all of these surfaces. Just wear rubber gloves and eye protection to be safe, though, because it really does take the fats and oils out of your skin.

But boy, howdy does a solution of TSP in warm water just destroy that smoke and tar residue. Put a teaspoon of TSP into your dishwasher along with your favorite "no phosphates" dishwasher soap and see what it was those missing phosphates did for you back before "they" made the manufacturers leave them out. ;)

Bring on the (proper) chemicals, brother!
 
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I have a 15 year old GOSM smoker that's never been cleaned. every once in a while I throw the racks on the barbecue set to high and scrub them with a wire brush but other then that I leave the box alone. My smoker has a nice apple juice honey glaze from spritzing ribs with a spray bottle that I would hate to loose. When I start my smoker I let the temp come up to about 300 degrees just to burn anything off then go to smoking. Guess I always figured a smoker was meant to have a little grease running down the legs and smell like smoke when the door is opened.
 
Muddydogs,
I have always brought the racks in and washed them by hand, then sprayed with PAM and reused.
I did get a gas grill a few years back, but never tried using it for cleaning up my smoker grills.
Thanks for the tip. I will give it a try!

JD
 
I do like muddydogs' idea to burn off the grates in a high temp oudoor grill if they need it.

I guess you could also bring them inside and run them in a self-cleaning oven. I don't usually use the self clean feature of my oven, though, because the fumes stink really bad, so doing things in an outdoor grill makes a lot of sense.

I usually just run the grates from my smoker in the dishwasher, and call it good.

A bit of the old TSP in the dishwasher helps with that, too. Whatever remains, I think of as "seasoning". Stuff seems to stick less to seasoned grates than it does to shiny-clean chrome, anyhow. So my goal with the grates is not to get them completely down to the bare chrome.

When I was a kid, when my mom claimed that I hadn't washed my hands well enough before dinner, I pointed out that anything that hadn't come off when washing wouldn't likely come off on my food and poison me. That didn't go over all that well, but I still think it's good logic! ;)
 
I did the dish washer for a while, but it seemed to remove the chrome and I got some rust.  I have since replaced them and haven't used the dishwasher.  After three years, shiny and new. 
drool.gif


JD
 
 
I did the dish washer for a while, but it seemed to remove the chrome and I got some rust.  I have since replaced them and haven't used the dishwasher.  After three years, shiny and new. 
drool.gif


JD
Some of my racks are 7 years old & still Shiny and new.

However my Dishwasher is almost 70 years old, and very gentle.

I only have her for 48 years. 
PDT_Armataz_01_12.gif


Bear
 
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Dude, If you got Bacteria that is not killed at 130-165*F, a Cool Smoke temp, or the typical Hot Smoke temp of 225+*F...You got some kind of Mutant Bacteria from Planet X and need to watch your small animals don't start disappearing! All Joking aside...There are no known Bacteria that can survive typical smoking temps.

LOL I was about to post this.
 
How do you get rid of burnt of fat off of the heat shield on your smoker


It should burn off at high heat.
However you could put some foil on top of it to keep it from happening again.
Cover you water pan & your floor too.
Then instead of having to clean or burn it off, you can just change the foil.

Also: I smoke with my meat in a foil pan whenever possible, usually on a wire cooling rack in the bottom of the pan, to allow the smoke to get under the meat.

Bear
 
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