Question(s) on Using Smoker after Extended Sitting

[Proximo]

Hey guys, was hoping to tap into the forum's expertise on this topic-

I bought my smoker (a Masterbuilt 30inch Electric Smoker. Gen 2.5) back in February 2018 (and by the way; major props to this forum as you guys were extremely helpful answering my questions back then when I was just getting started). I used the smoker A LOT for the 1st 6-12 months...but then life happened. Long story short I simply did not have the time to use it over the past 12 months.

Things have finally calmed down now and I'd like to fire this bad boy back up. But I don't know if I need to do any type of cleaning or cleansing before actually cooking anything in it? The entire time it was out of commission (I'd say a little more than 12 months) it was sitting in my kitchen. It was NEVER stored outdoors, or exposed to extreme temperatures or moisture or anything.

I opened the door up today to check it out and it didn't smell funky or anything.

What do you guys think? Should I clean it before 1st use? If yes, what's the best method?
I remember reading in the past that it's not a good idea to use abrasive cleaners inside of the unit.


Hope all are doing well.
Thanks.

 

[smokerjim]

I would just run at high temp for an hour or two, scrap it out clean your racks and smoke away. But that's me.

 

[sawhorseray]

Yep, make sure the racks are tidy and fire it up. I've never cleaned out the inside of my electric smoker, gives it character. RAY

 

[fivetricks]

Agree. 275 for a couple hours will be more than fine

 

[Lonzinomaker]

I would do as Smokerjim says only I would add a short dose of wood smoke at the end of your heating to freshen the seasoning in the box.

 

[Proximo]

Got it. Thanks for the feedback guys. I will be doing just as you suggested!

 

[PAS]

I make a habit of running it on high for a couple hours after using it and clean the racks before hand. I also change any foil used before the burn off.

 

[dr k]

The ceiling gets flakes of creosote on it and I periodically lightly knock it off with a grill brush and wipe with a damp paper towel to get loose flakes. Knock flakes and food pieces off the walls to, if there are any. If the walls are dry and not greasy, then your done. Sometimes splatters put gease on the wall and I dry with a paper towel. I've never needed to do more than this but others use vinegar for sticky areas.

 

[ososmokeshack]

I would just go high temp to kill anything that is living or has grown in there and go with it. 350 for an hour should kill anything