Smoker cleaning
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twilliams Are you trying to start a riot?! Some people insist it does some people say that is nonsense. I won’t add my .02 but I WILL say, I dont clean my PK100 unless I am forced too.
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twilliams Are you trying to start a riot?! Some people insist it does some people say that is nonsense. I won’t add my .02 but I WILL say, I dont clean my PK100 unless I am forced too.
Jonathon no riot starting here, just a lack of understanding, knowledge and evidence proving the theory. As stated people saying one thing and others saying another, how can we test this theory accurately? My thoughts is the smoke generated in mid air is what adheres to the meat surface not remnants from the interior cabin.
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twilliams Are you trying to start a riot?! Some people insist it does some people say that is nonsense. I won’t add my .02 but I WILL say, I dont clean my PK100 unless I am forced too.
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I think most folks who claim the mystical qualities of leaving the smoker residue alone actually leave it there for the same reason I do.
That reason being, its a dirty job and I am lazy.
On the rare occasion when I do clean my smokers, it is to avoid a potential grease fire or when creosote flakes start falling on to the meat.
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I loved looking at this thread. It just shows the true experience and how different approaches to the same problem get er done. I just occasionally take a cheap wide grill brush and knock down the flakes as needed and wipe it down. I forget who pointed out that seasoning metal is not the same as seasoning meat, but that was dead on.
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When I need to clean my Masterbuilt LP, I crank up the heat full blast for a couple hours and then scrape it down.
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twilliams I clean my smokers when the residue on the top and sides ends up being little black flakes on my food; cheese, fish etc. I usually just scrape it down with an old gift card or plastic scraper and vacuum out. I do have a couple of Traegers so I vacuum out the ash after every 3-4 long smokes.
Improvise, Adapt and Overcome! Semper Fi
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twilliams I clean my smokers when the residue on the top and sides ends up being little black flakes on my food; cheese, fish etc. I usually just scrape it down with an old gift card or plastic scraper and vacuum out. I do have a couple of Traegers so I vacuum out the ash after every 3-4 long smokes.
Bob Stehlik
Yep, exactly my reason for doing this. Those little black flakes are not very appealing on a nice chunk of meat. First time cleaning since getting this unit 2+ years ago. -
twilliams I clean my smokers when the residue on the top and sides ends up being little black flakes on my food; cheese, fish etc. I usually just scrape it down with an old gift card or plastic scraper and vacuum out. I do have a couple of Traegers so I vacuum out the ash after every 3-4 long smokes.
Bob Stehlik PapaSop i dont get dry flakes, mine is all gooey resins that liquify and drip when heated up
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I clean my smoker every spring and the racks every time I use the smoker
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I wipe down mine in the spring, focusing in the temp sensors/probe, seals and glass using some vinegar water. I clean the racks almost after every use. Only shiny metal are the racks and temp sensors/probe.
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Bob Stehlik PapaSop i dont get dry flakes, mine is all gooey resins that liquify and drip when heated up
twilliams
Interesting. Perhaps the heat source? No idea. Need a chemical engineer here. -
PapaSop that would be Chef. He is one. Ask him your question
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Bob Stehlik PapaSop i dont get dry flakes, mine is all gooey resins that liquify and drip when heated up
twilliams What is your fuel source?
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Just guessing here, but I think temperature of the smoke and the smoker has a lot to do with whether you have dry residue or stickier smoke residue. Also how much grease vaporizes out of the product in the smoker during the cooking process.
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Chef heat source is electric. One oven size element for main heat source and 1 stove top coil element for saw dust. Have used mostly hickory with some apple and cherry. Also have an internal fan for even heat and drying in the cabin and a fan in the exhaust vent pipe
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So i have done a little searching not alot, only on my phone and not desktop. I have read, which is what i suspected is a little bit of personal preference and opinions. Some say no need to clean and just brush loose stuff off as they admit will get flakes of creosote on the food. However, majority of articles are saying yes a clean smoker is beneficial in the taste and final look of the product. When talking about seasoning, they say it does two things. #1 It rids of any contamination such as oils from the manufacturing process. And #2 it puts a layer of creosote on the walls to keep it from rusting. If you have a Stainless Steel unit then that is not an issue. Several articles go on to say about drippage from excess creosote material in cabin on food as well as giving too much creosote on food turning it black can actually make your tongue numb as well as have a very bitter taste. So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
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So i have done a little searching not alot, only on my phone and not desktop. I have read, which is what i suspected is a little bit of personal preference and opinions. Some say no need to clean and just brush loose stuff off as they admit will get flakes of creosote on the food. However, majority of articles are saying yes a clean smoker is beneficial in the taste and final look of the product. When talking about seasoning, they say it does two things. #1 It rids of any contamination such as oils from the manufacturing process. And #2 it puts a layer of creosote on the walls to keep it from rusting. If you have a Stainless Steel unit then that is not an issue. Several articles go on to say about drippage from excess creosote material in cabin on food as well as giving too much creosote on food turning it black can actually make your tongue numb as well as have a very bitter taste. So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
twilliams said in Smoker cleaning:
So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
When you say bark, are you still talking about the build up on the interior of the smoker?
Paul
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Toooo much thinking, scientific speculation, hypothesis, and pontification for this old man… Weed burner Sear, add some liquid smoke in the rub, and Sous Vide
Now. . . . It’s 5:00 somewhere. Just my thought: There are times I am too busy counting trees to see the forest. Why was i counting trees anyway? -
twilliams said in Smoker cleaning:
So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.
When you say bark, are you still talking about the build up on the interior of the smoker?
processhead no, the reference of “bark” on a piece of meat that people strive to get. I know its kind of confusing when i was talking about cleaning then switch to food finishes. However, some people look for a deep black color on the outer layer of a meat product. Is it not essentially creosote that we are putting on our meat for flavor? The articles are saying if too much or drips from the cabin go on the meat can have an adverse affect in taste and tongue numbing
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