Walton's Smokehouse Cleaner
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We generally just clean the grates because this is from the manual “Do not clean the interior walls completely - only remove the loose scale. The smoke film on the walls will improve the product flavor and will not affect the performance of the smoker”
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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We generally just clean the grates because this is from the manual “Do not clean the interior walls completely - only remove the loose scale. The smoke film on the walls will improve the product flavor and will not affect the performance of the smoker”
Jonathon I am going to need to get it clean before I begin repairing or just dump it, not sure what happened to it exactly, but will not heat up right.
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lkrfletcher yes great stuff, like others said it is caustic so wear heavy duty kitchen gloves and a mask/respirator, I made the very poor decision to think I was man enough and didn’t need it. Spray bottle is good but that is when it atomizes and could get in your lungs. Before and after pics
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As Jonathon said. Owners manual on my Masterbuilt says not to use any chemicals. Just scrape. I did use some Dawn soap diluted to cut some of the tough spots.
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twilliams - Thanks
lkrfletcher as this has been discussed before I am probably gonna start an all out war as Jonathon has said before. I am no meat or smoker expert, however I disagree that having a thick creosote film on the walls provides better flavor in the meat being smoked. I have done research on several sites and as I found was nothing more than opinions of the debate of about 50/50% and had no clear scientific proof that the creosote was beneficial in flavor. The smoke that is generated is coming from the smoke pan filled with wood dust on a coil burner or pellets being dropped onto a heat source. Which fills the cabinet with smoke and that smoke adheres to the entire contents of the cabinet including meat at a particular stage of smoking and temperatures. The smoke does not come from the creosote on the interior surface.
Here is the instruction manual for my particular smoker which is one step up bigger unit than the PK100 made by the same company. Take it for what it is, and you choose on how to proceed and maintain. Now I will say this, I do not clean the interior walls, ceiling, door and floor after every use. I only clean the drip pans and stainless steel rack every use as well as mineral oil the gasket. The manufacturer also said that they put the sticker and instructions in booklet to clean after every use for legality reasons as creosote build up is flammable.
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lkrfletcher I’ve used it but I dilute it down to 10 parts warm water to 1 part cleaner. I use a spray bottle and wear rubber scrubbing/cleaning gloves. It is caustic. I use it to clean my temp sensors and the edges of my doors when I put on new nomex. I bought a gallon 2 years ago and gave a buddy a qt. and I still have quite a bit left. I do not do the whole smoker. I leave most of it seasoned and just scrape it down with old plastic gift cards or a plastic putty knife. IMHO I think a gallon of this will probably last you 2 years. I was also reading about using Cleaning Vinegar. It’s around 10% up to 45% acidity. I Googled it and saw that it is readily available.
Bob Stehlik said in Walton's Smokehouse Cleaner:
lkrfletcher I’ve used it but I dilute it down to 10 parts warm water to 1 part cleaner. I use a spray bottle and wear rubber scrubbing/cleaning gloves. It is caustic. I use it to clean my temp sensors and the edges of my doors when I put on new nomex. I bought a gallon 2 years ago and gave a buddy a qt. and I still have quite a bit left. I do not do the whole smoker. I leave most of it seasoned and just scrape it down with old plastic gift cards or a plastic putty knife. IMHO I think a gallon of this will probably last you 2 years. I was also reading about using Cleaning Vinegar. It’s around 10% up to 45% acidity. I Googled it and saw that it is readily available.
Another thing you can use as a scraper is the credit card style hotel keys. I like to use vinegar also. A long, long, long time ago I used a strong cleaning agent to clean some kitchen equipment, no gloves, the boss said we didn’t need any. When we we done for the day we no longer had fingernails or fingerprints. After that I wear gloves gloves.
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I think the biggest concern with smoker cleaning is keeping any excess grease under control so the fire hazard is minimized. Usually grease pans under the meat will go a long way to keeping grease off the interior, but we have all had accidents where grease gets where you don’t want it.
Creosote is not as much of a fire hazard in a smoker as grease is. -
twilliams This one isn’t worth a war but I will say this, the PK100 puts amazing smoke and color on a product when it is not cleaned. I might do a smoked chicken breast, or something before and after to do a side by side or something. Yeah, clean the bottom and clean the drip tray in my mind but normally the creosote isn’t a concern in the PK as it doesn’t ignite until 400 and mubledygoock degrees.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams This one isn’t worth a war but I will say this, the PK100 puts amazing smoke and color on a product when it is not cleaned. I might do a smoked chicken breast, or something before and after to do a side by side or something. Yeah, clean the bottom and clean the drip tray in my mind but normally the creosote isn’t a concern in the PK as it doesn’t ignite until 400 and mubledygoock degrees.
CALL OUT TO ALL PK100 USERS
Thank you all for the information - I would like to ask the group if anyone has a PK100 wiring diagram? It is supposed to be in the manual right after Warranty section, but the .pdf version Pro Seasonings gave me does not. I am going to have to get into the wiring to fix this thing. -
twilliams This one isn’t worth a war but I will say this, the PK100 puts amazing smoke and color on a product when it is not cleaned. I might do a smoked chicken breast, or something before and after to do a side by side or something. Yeah, clean the bottom and clean the drip tray in my mind but normally the creosote isn’t a concern in the PK as it doesn’t ignite until 400 and mubledygoock degrees.
Jonathon i agree with the fact that grease is a higher risk at flammability than the creosote. However if the build up is significant and is dripping on the meat product that leaves a bitter unpleasant taste as well.
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Jonathon i agree with the fact that grease is a higher risk at flammability than the creosote. However if the build up is significant and is dripping on the meat product that leaves a bitter unpleasant taste as well.
I found this in the PK100 Manual - Just throwing it out there. I like twilliams take on the PK’s.
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I feel like this would be similar to cast iron, which any pans I acquired in used condition from an unknown source, I cleaned thoroughly and put through a seasoning cycle before use. I would do the same with any thing I was going to use to cook food that goes into the bellies of my family.
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I feel like this would be similar to cast iron, which any pans I acquired in used condition from an unknown source, I cleaned thoroughly and put through a seasoning cycle before use. I would do the same with any thing I was going to use to cook food that goes into the bellies of my family.
Ridley Acres yes you are very much accurate, after a cleaning cycle has been done you must run a seasoning cycle per manufacturing instructions to remove any impurities. lkrfletcher
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I found this in the PK100 Manual - Just throwing it out there. I like twilliams take on the PK’s.
lkrfletcher that is very interesting, I just may email them to ask why the difference in the pk100 to my smoker.
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I have to say that this Walton Smokehouse cleaner is absolutely amazing. I cannot believe how fast it cleaned my PK100. The thing was absolutely black inside and with no scraping or scrubbing, it looks amazing. If you are looking to clean up your smoker, this is the stuff. I need to remove that bracket in back and replace the thermo bulb behind it. I had to clean it, otherwise I would have been covered in blackness. Take a look at this after pic. Only thing I didn’t clean was the door and roof- You can see how black the door is.
Life is a Garden - Dig it.
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I have to say that this Walton Smokehouse cleaner is absolutely amazing. I cannot believe how fast it cleaned my PK100. The thing was absolutely black inside and with no scraping or scrubbing, it looks amazing. If you are looking to clean up your smoker, this is the stuff. I need to remove that bracket in back and replace the thermo bulb behind it. I had to clean it, otherwise I would have been covered in blackness. Take a look at this after pic. Only thing I didn’t clean was the door and roof- You can see how black the door is.
lkrfletcher looks like a new one. Good job
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lkrfletcher as this has been discussed before I am probably gonna start an all out war as Jonathon has said before. I am no meat or smoker expert, however I disagree that having a thick creosote film on the walls provides better flavor in the meat being smoked. I have done research on several sites and as I found was nothing more than opinions of the debate of about 50/50% and had no clear scientific proof that the creosote was beneficial in flavor. The smoke that is generated is coming from the smoke pan filled with wood dust on a coil burner or pellets being dropped onto a heat source. Which fills the cabinet with smoke and that smoke adheres to the entire contents of the cabinet including meat at a particular stage of smoking and temperatures. The smoke does not come from the creosote on the interior surface.
Here is the instruction manual for my particular smoker which is one step up bigger unit than the PK100 made by the same company. Take it for what it is, and you choose on how to proceed and maintain. Now I will say this, I do not clean the interior walls, ceiling, door and floor after every use. I only clean the drip pans and stainless steel rack every use as well as mineral oil the gasket. The manufacturer also said that they put the sticker and instructions in booklet to clean after every use for legality reasons as creosote build up is flammable.
twilliams said in Walton's Smokehouse Cleaner:
lkrfletcher as this has been discussed before I am probably gonna start an all out war as Jonathon has said before. I am no meat or smoker expert, however I disagree that having a thick creosote film on the walls provides better flavor in the meat being smoked. I have done research on several sites and as I found was nothing more than opinions of the debate of about 50/50% and had no clear scientific proof that the creosote was beneficial in flavor. The smoke that is generated is coming from the smoke pan filled with wood dust on a coil burner or pellets being dropped onto a heat source. Which fills the cabinet with smoke and that smoke adheres to the entire contents of the cabinet including meat at a particular stage of smoking and temperatures. The smoke does not come from the creosote on the interior surface.
Here is the instruction manual for my particular smoker which is one step up bigger unit than the PK100 made by the same company. Take it for what it is, and you choose on how to proceed and maintain. Now I will say this, I do not clean the interior walls, ceiling, door and floor after every use. I only clean the drip pans and stainless steel rack every use as well as mineral oil the gasket. The manufacturer also said that they put the sticker and instructions in booklet to clean after every use for legality reasons as creosote build up is flammable.
Late to the game here, but I am 100% on board with this. Sure, there’s the safety aspect (grease fires, etc), but a clean smoker is a happy smoker, imo. For competitions, we take our cookers down to bare steel before every contest. It cooks more consistently, has cleaner smoke, and makes a product that I can more consistently produce over and over again.
First, while the Cresote isn’t making smoke, it will soften up and can fall on your food, in your fire basked/pan, etc. Even if you don’t realize it, there’s a reason that things color up quicker/get darker in that scenario vs a clean smoker. Personally, I don’t like the way the flavor changes, either, but that’s obviously personal preference.
Second, let’s say that the creosote build up does improve the flavor in some way for you. The amount of it on the smoker is always changing. It’s either being added to, or taken away through cleaning. That means your flavor is always changing. If your cooker is always clean, then you can make the adjustments to get it the way you want and be able to recreate that every time.
Just my $0.02
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twilliams said in Walton's Smokehouse Cleaner:
lkrfletcher as this has been discussed before I am probably gonna start an all out war as Jonathon has said before. I am no meat or smoker expert, however I disagree that having a thick creosote film on the walls provides better flavor in the meat being smoked. I have done research on several sites and as I found was nothing more than opinions of the debate of about 50/50% and had no clear scientific proof that the creosote was beneficial in flavor. The smoke that is generated is coming from the smoke pan filled with wood dust on a coil burner or pellets being dropped onto a heat source. Which fills the cabinet with smoke and that smoke adheres to the entire contents of the cabinet including meat at a particular stage of smoking and temperatures. The smoke does not come from the creosote on the interior surface.
Here is the instruction manual for my particular smoker which is one step up bigger unit than the PK100 made by the same company. Take it for what it is, and you choose on how to proceed and maintain. Now I will say this, I do not clean the interior walls, ceiling, door and floor after every use. I only clean the drip pans and stainless steel rack every use as well as mineral oil the gasket. The manufacturer also said that they put the sticker and instructions in booklet to clean after every use for legality reasons as creosote build up is flammable.
Late to the game here, but I am 100% on board with this. Sure, there’s the safety aspect (grease fires, etc), but a clean smoker is a happy smoker, imo. For competitions, we take our cookers down to bare steel before every contest. It cooks more consistently, has cleaner smoke, and makes a product that I can more consistently produce over and over again.
First, while the Cresote isn’t making smoke, it will soften up and can fall on your food, in your fire basked/pan, etc. Even if you don’t realize it, there’s a reason that things color up quicker/get darker in that scenario vs a clean smoker. Personally, I don’t like the way the flavor changes, either, but that’s obviously personal preference.
Second, let’s say that the creosote build up does improve the flavor in some way for you. The amount of it on the smoker is always changing. It’s either being added to, or taken away through cleaning. That means your flavor is always changing. If your cooker is always clean, then you can make the adjustments to get it the way you want and be able to recreate that every time.
Just my $0.02
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twilliams said in Walton's Smokehouse Cleaner:
lkrfletcher as this has been discussed before I am probably gonna start an all out war as Jonathon has said before. I am no meat or smoker expert, however I disagree that having a thick creosote film on the walls provides better flavor in the meat being smoked. I have done research on several sites and as I found was nothing more than opinions of the debate of about 50/50% and had no clear scientific proof that the creosote was beneficial in flavor. The smoke that is generated is coming from the smoke pan filled with wood dust on a coil burner or pellets being dropped onto a heat source. Which fills the cabinet with smoke and that smoke adheres to the entire contents of the cabinet including meat at a particular stage of smoking and temperatures. The smoke does not come from the creosote on the interior surface.
Here is the instruction manual for my particular smoker which is one step up bigger unit than the PK100 made by the same company. Take it for what it is, and you choose on how to proceed and maintain. Now I will say this, I do not clean the interior walls, ceiling, door and floor after every use. I only clean the drip pans and stainless steel rack every use as well as mineral oil the gasket. The manufacturer also said that they put the sticker and instructions in booklet to clean after every use for legality reasons as creosote build up is flammable.
Late to the game here, but I am 100% on board with this. Sure, there’s the safety aspect (grease fires, etc), but a clean smoker is a happy smoker, imo. For competitions, we take our cookers down to bare steel before every contest. It cooks more consistently, has cleaner smoke, and makes a product that I can more consistently produce over and over again.
First, while the Cresote isn’t making smoke, it will soften up and can fall on your food, in your fire basked/pan, etc. Even if you don’t realize it, there’s a reason that things color up quicker/get darker in that scenario vs a clean smoker. Personally, I don’t like the way the flavor changes, either, but that’s obviously personal preference.
Second, let’s say that the creosote build up does improve the flavor in some way for you. The amount of it on the smoker is always changing. It’s either being added to, or taken away through cleaning. That means your flavor is always changing. If your cooker is always clean, then you can make the adjustments to get it the way you want and be able to recreate that every time.
Just my $0.02
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twilliams said in Walton's Smokehouse Cleaner:
lkrfletcher as this has been discussed before I am probably gonna start an all out war as Jonathon has said before. I am no meat or smoker expert, however I disagree that having a thick creosote film on the walls provides better flavor in the meat being smoked. I have done research on several sites and as I found was nothing more than opinions of the debate of about 50/50% and had no clear scientific proof that the creosote was beneficial in flavor. The smoke that is generated is coming from the smoke pan filled with wood dust on a coil burner or pellets being dropped onto a heat source. Which fills the cabinet with smoke and that smoke adheres to the entire contents of the cabinet including meat at a particular stage of smoking and temperatures. The smoke does not come from the creosote on the interior surface.
Here is the instruction manual for my particular smoker which is one step up bigger unit than the PK100 made by the same company. Take it for what it is, and you choose on how to proceed and maintain. Now I will say this, I do not clean the interior walls, ceiling, door and floor after every use. I only clean the drip pans and stainless steel rack every use as well as mineral oil the gasket. The manufacturer also said that they put the sticker and instructions in booklet to clean after every use for legality reasons as creosote build up is flammable.
Late to the game here, but I am 100% on board with this. Sure, there’s the safety aspect (grease fires, etc), but a clean smoker is a happy smoker, imo. For competitions, we take our cookers down to bare steel before every contest. It cooks more consistently, has cleaner smoke, and makes a product that I can more consistently produce over and over again.
First, while the Cresote isn’t making smoke, it will soften up and can fall on your food, in your fire basked/pan, etc. Even if you don’t realize it, there’s a reason that things color up quicker/get darker in that scenario vs a clean smoker. Personally, I don’t like the way the flavor changes, either, but that’s obviously personal preference.
Second, let’s say that the creosote build up does improve the flavor in some way for you. The amount of it on the smoker is always changing. It’s either being added to, or taken away through cleaning. That means your flavor is always changing. If your cooker is always clean, then you can make the adjustments to get it the way you want and be able to recreate that every time.
Just my $0.02
Midwest_kc a huge Thank You for your 0.02!! Says a lot coming from a master competition cook off person.
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