SMOKER CLEANING

[mortonsalt]

Wonder if anyone has developed this scent in a cologne or candle yet?

 

[redclaymud]

I would never clean the walls. Like others have said that is good stuff on those walls. I enclose my outdoor kitchen during the winter. A friend of mine told me the other day that i have the best air freshener he ever smelled. I didn't understand until he said it smells like smoked meats there all the time. Cant get that great smell if you wash it away. Hes right, its an awesome smell coming from the smoker even when just sitting there not being used. I also just put the grates in the dishwasher after every use.

I've toyed with the idea and even tried doing a good old army spit shine to my electric smoker.  It's not worth the many hours of effort.  Keep your grills clean and let things be as they may.  

 

[grimm5577]

So I read some scary stuff about creosote build-up...but I also hear guys saying they get none.

How do I know if I got creosote?!?!

I have a SmokinTex 1400, so the steam-cleaning isn't an option. Do I want to get one of those propane weed burners? Or do I just want to relax a bit?

The crap on the smoker lid, that's Cerosote.

http://blogs.houstonpress.com/eating/BBQ Pit 012.jpg

 

[steve-o90]

I'm with bobtheump lol I get very sad when I can smoke or have nuthin to smoke lol my smokers my my back door so everytime I go out there. I take a giant whiff n I'm good to go lol

 

[electriclew]

The crap on the smoker lid, that's Cerosote.

http://blogs.houstonpress.com/eating/BBQ Pit 012.jpg

Well, okay! Thanks, I just have a little bit of that on the inside of my wood box. I can scrape that out with a putty knife in about 5 minutes. Cool.

 

[cityofvoltz]

Thats alot of creosote in that photo.  Can't say my stuff ever got that bad uncleaned-  But when things flaked on my electric one- i scraped it out.  My block build, if i find things smelling off (lets say i forgot to empty the drip pan for a day or so. i clean it out then just burn a few logs in it- smells smokey fresh

 

[michael ark]

Not cleaning your smoker can lead to a grease fire.

 

[mcgallimore]

Thanks for giving me good idea here to keep my soon to be MES as clean as possible..
:biggrin:

 

[njfoses]

The crap on the smoker lid, that's Cerosote.

http://blogs.houstonpress.com/eating/BBQ Pit 012.jpg

Thats alot of creosote in that photo.  Can't say my stuff ever got that bad uncleaned-  But when things flaked on my electric one- i scraped it out.  My block build, if i find things smelling off (lets say i forgot to empty the drip pan for a day or so. i clean it out then just burn a few logs in it- smells smokey fresh

How do you determine creosote vs "seasoning?"  To me that looks like "seasoning" that builds up on everybodys grill or smoker.

 

[grimm5577]

Well to be honest, by definition it's really just sote build up. Cerosote is mainly from conifer/pine wood from what I've read. My opinion on grill cleaning and cerosote build up, the difference is that "seasoning" won't flake off and fall onto my food. You can have a "seasoned" smoker/grill without any build up. And it's really not to hard to brush the stuff off. But again, thats just my opinion.

 

[rdownergarage]

I do a complete pressure washing once a year....

 

[bgolden49]

shamong9

anything that's removable....ya wanna clean....but not the walls...that would be the same as cleaning a cast iron dutch oven with soap...    

BG

 

[subotai]

I own and manage a Local Smokehouse here in Charlotte, North Carolina.  Since we are visited by the local Mecklenburg County Health Department every 3 months or so we clean the inside, and outside EVERY DAY!.  Procedure as follows:

• We use a Southern Pride SC-200 and take out the racks, the side walls that hold the racks and soak them in hot water.
• Remove the pieces of foil lining the bottom floor and lid to chipbox and trash.
• Spray inside with degreaser let it sit for about 10 min or so.
• Scrub inside with scrubber till clean to the metal.
• Clean racks and side walls.
• Install 2 new sheets of aluminum foil on floor
• Remember to poke hole for drainage or boss will be unhappy in morning!
• Replace side walls and racks
• Replace foil for lid on chip box, make sure at least 85% of holes are open and add new chips.

We do this once a day, every day.  Sure we might be missing some of the "seasoning" and built up "flavor", but really how much does it add to the meat? 

Plus the stuff we clean off the walls is usually pork fat, bits of meat stuck to the wall, or rub that has glazed on.  

Sure the smoker goes over 165F hot enough to kill almost all serious disease known to harm us, but if a guest asks to see my smoker I can always show it to them without fear of anything.  

They made the Southern Pride from stainless steel for the very reason that it could be cleaned and sanitized, because the NSF wouldn't have passed it otherwise. 

**My big disclaimer is this: A majority of diners eating will never experience any issues because of not cleaning your smoker daily, however there are a small portion of guests that will be at risk, these include the young and elderly.  These two groups of diners have weakened immune systems and could have issues ranging from an extra few minutes in the restroom to serious complications so plan accordingly.

Smokerfull.jpg

• subotai
• May 15, 2013

See how nice and shiny!?  

 

[ringtail bbq]

Enjoyed reading your post subotai..,great information. Thanks....JB

 

[robbrocks]

I wrap the drip pan top and bottom and the bottom grease pan with foil on my 30" MES.  Clean up is a snap.  I do clean the racks in the sink with an SOS pad.  Wouldn't bother with the insides or the fire box. 

 

[domapoi]

Wonder if anyone has developed this scent in a cologne or candle yet?

I just stand down wind of my smoker until my skin is permeated with the scent and then don't take a bath for about a month or until the smoke smell goes away.

NOT!!!! LOL

 

[mots]

I just stand down wind of my smoker until my skin is permeated with the scent and then don't take a bath for about a month or until the smoke smell goes away.

NOT!!!! LOL

Bwahahahaha, thats a great one.

 

[bdc1]

[h3]I don't clean out my smoker ever...every now and then I will wipe out and remove the pooled fat and then remove the racks and hit them with the pressure washer! I then put the racks back in and will spray them and the inside of the smoker with Apple Cider vinegar and let it sit for an hour to kill any bacteria - lastly I will coat the racks with oil again.[/h3]

 

[bocaboy]

I use a Big Green Egg for smoking, an I agree with Bryant about spraying the rack with cooking oil prior to putting the meat, chicken or fish down. I, too, can then clean up with just water. Costco sells canola oil spray for just a few bucks for two large cans that will last you for at least a year! Even if you're not near a Costco, but the supermarket equivalent of Pam and use that. I live in Florida, and have used Publix canola spray with great success. It's well worth the expense.

I don't know how it would work with an electric smoker, but to clean a BGE, I just build a fire and let it get hot, much like cleaning an oven. I then take the plate setter, turn the side with the drippings facing the fire, and let the BGE get up to 600º. Like cleaning an oven, all of the burned on foot and excess junk on the BGE inner walls just burns off. Easy! Unfortunately, I suspect that with an electric smoker, you wouldn't be able to get it hot enough.

 

[coconuts]

If you have an MES I would recommend cleaning both the temperature probes and high limit switch (little round button shaped on inside back wall)  that are both mounted on the back wall of the smoker. I think if you get too much build up on those you will lose accuracy on your controller being able to accurately adjust temps.I also clean the glass and the gasket around the door on mine. Dawn and a blue scrub sponge works just fine on all.