Walton's Smokehouse Cleaner
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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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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 so happy you had good results as much as I did. Now just remember to do your initial burn in period before cooking in it again.
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lkrfletcher so happy you had good results as much as I did. Now just remember to do your initial burn in period before cooking in it again.
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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 Love the $0.02 and definitely put in my memory bank
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My 0.02, the most unnecessary thing that a manufacturer puts in a smoker is a window. What are you going to see? Spend the money on a good temperature control and meat thermometers.
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My 0.02, the most unnecessary thing that a manufacturer puts in a smoker is a window. What are you going to see? Spend the money on a good temperature control and meat thermometers.
YooperDog amen to that.
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My 0.02, the most unnecessary thing that a manufacturer puts in a smoker is a window. What are you going to see? Spend the money on a good temperature control and meat thermometers.
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My 0.02, the most unnecessary thing that a manufacturer puts in a smoker is a window. What are you going to see? Spend the money on a good temperature control and meat thermometers.
YooperDog said in Walton's Smokehouse Cleaner:
What are you going to see?
“Well would ya look at that…the smoke coming out the top is inside too!!” LOL
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My 0.02, the most unnecessary thing that a manufacturer puts in a smoker is a window. What are you going to see? Spend the money on a good temperature control and meat thermometers.
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YooperDog said in Walton's Smokehouse Cleaner:
What are you going to see?
“Well would ya look at that…the smoke coming out the top is inside too!!” LOL
Ridley Acres you’re on a roll
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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 I agree it is a great cleaner, before I got it I was scrapping and scrubbing, now just spray it on and wipe off.
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