Smoker cleaning
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JoeB said in Smoker cleaning:
Bob Stehlik got to say a smoker is a smoker. IT’s A FIRE PIT. Knock off the loose stuff Chemicals in it, in my option not good. Clean the racks scrap off the sides but Don’t use chems On the walls. Chem’s will be there for a very long time. IT’S A FIRE PIT!!!
The following may not apply to the level of cleaning Papasop wants to do:
I would agree before you put food back in the smoker you want to remove any remaining cleaning residue.
If you are going to be using cleaners in a smoker, you need to be able to either rinse down or wipe down the loosened residue. You also want to make sure the smoker is designed so that it can be rinsed down in a way that doesn’t just flush the runoff into some enclosed area of the smoker that traps it.A smoker with a stainless interior is probably going to have electric or gas controls, sensors, and elements you will need to protect before applying cleaners or rinse water.
IMO, some smoker designs just were not really intended for heavy duty cleaners or spraying with water. Consult the manufacturers instructions before you attempt any aggressive cleaning methods on your smoker unless it is a really basic design like a stick burner.
A smoker with a smooth stainless interior design is going to be a lot easier to clean down to the bare metal which is one of the reason for using stainless steel. Contrast that with a black iron/ carbon steel pipe or box smoker interior where you probably don’t want to do much cleaning at all, just a little scraping or brushing of heavy residue and excess grease.
Cleaning the grates is a good idea for any smoker design. Normally you can remove the grates and clean them separately from the smoker, so you can use just about any method to get the grunge off them. Just make sure to thoroughly rinse any cleaners from them and maybe re-season with some food grade oil before putting food on them.
processhead said in Smoker cleaning:
JoeB said in Smoker cleaning:
Bob Stehlik got to say a smoker is a smoker. IT’s A FIRE PIT. Knock off the loose stuff Chemicals in it, in my option not good. Clean the racks scrap off the sides but Don’t use chems On the walls. Chem’s will be there for a very long time. IT’S A FIRE PIT!!!
The following may not apply to the level of cleaning Papasop wants to do:
I would agree before you put food back in the smoker you want to remove any remaining cleaning residue.
If you are going to be using cleaners in a smoker, you need to be able to either rinse down or wipe down the loosened residue. You also want to make sure the smoker is designed so that it can be rinsed down in a way that doesn’t just flush the runoff into some enclosed area of the smoker that traps it.A smoker with a stainless interior is probably going to have electric or gas controls, sensors, and elements you will need to protect before applying cleaners or rinse water.
IMO, some smoker designs just were not really intended for heavy duty cleaners or spraying with water. Consult the manufacturers instructions before you attempt any aggressive cleaning methods on your smoker unless it is a really basic design like a stick burner.
A smoker with a smooth stainless interior design is going to be a lot easier to clean down to the bare metal which is one of the reason for using stainless steel. Contrast that with a black iron/ carbon steel pipe or box smoker interior where you probably don’t want to do much cleaning at all, just a little scraping or brushing of heavy residue and excess grease.
Cleaning the grates is a good idea for any smoker design. Normally you can remove the grates and clean them separately from the smoker, so you can use just about any method to get the grunge off them. Just make sure to thoroughly rinse any cleaners from them and maybe re-season with some food grade oil before putting food on them.
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Thought I’d better take a look at the owners manual to see what they recommend ( yeah, one of those guys, still have manuals for stuff I no longer have ). So this is for the Masterbuilt Pro Temp XL, LP version.
Mild detergent on all removeable pieces. Interior just wipe down with damp cloth. " Do not use a cleaning agent ". Dry thoroughly.
Guess that says it all. Will have to scrape a little with a plastic putty knife. Some build up in a few places.
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Yep that said it all.
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Finally got to it with a high of 86 today. 40’s to 80’s is a bit of an adjustment. No chemicals used. Just used a plastic scraper and wiped down. Hate to lose that patina but it was time. Still don’t know why they feel the need to put glass in the door. Will be covered first smoke.
Miller time.
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Finally got to it with a high of 86 today. 40’s to 80’s is a bit of an adjustment. No chemicals used. Just used a plastic scraper and wiped down. Hate to lose that patina but it was time. Still don’t know why they feel the need to put glass in the door. Will be covered first smoke.
Miller time.
PapaSop You got rid of all the good “flavor”!!! 84 here in Colorado today so yes it Miller Time here too!
Improvise, Adapt and Overcome! Semper Fi
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Finally got to it with a high of 86 today. 40’s to 80’s is a bit of an adjustment. No chemicals used. Just used a plastic scraper and wiped down. Hate to lose that patina but it was time. Still don’t know why they feel the need to put glass in the door. Will be covered first smoke.
Miller time.
PapaSop IT’S A FIRE PIT!!! Knock off the loose stuff if it bothers you but to re-season or contaminate your smoker??? Why. . . . What was done 50-75yrs ago??? Did they scrub the bricks, the corrugated tin, cardboard, or 55gl barrel insides, I think not fellow sausage Warrior.
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PapaSop You got rid of all the good “flavor”!!! 84 here in Colorado today so yes it Miller Time here too!
Bob Stehlik It’s always 1700hrs some where… Pick your time zone, Alfa thru Zulu
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Finally got to it with a high of 86 today. 40’s to 80’s is a bit of an adjustment. No chemicals used. Just used a plastic scraper and wiped down. Hate to lose that patina but it was time. Still don’t know why they feel the need to put glass in the door. Will be covered first smoke.
Miller time.
PapaSop I agree totally, just a marketing gimic. I picked mine up at a show and the price was right, but I told the rep that is the most useless thing that you need on a smoker.
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PapaSop You got rid of all the good “flavor”!!! 84 here in Colorado today so yes it Miller Time here too!
Bob Stehlik does the black creasote really give meat flavor? I know that people talk about seasoning it and such but I don’t quite understand where a creasote lined smoker gives off a flavor profile on meat. Im thinking when they talk about seasoning it is for new smokers to get any impurities burned off from the factory. I know it’s time to get mine cleaned up as I get creasote dripping on to my meat products which gives it a bitter taste. I will have to do some research on this but I’m sure it’s just gonna come to be opinion and not fact studied research and testing. I hope I’m wrong and will consider leaving it alone.
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Finally got to it with a high of 86 today. 40’s to 80’s is a bit of an adjustment. No chemicals used. Just used a plastic scraper and wiped down. Hate to lose that patina but it was time. Still don’t know why they feel the need to put glass in the door. Will be covered first smoke.
Miller time.
PapaSop that wind was absolutely rediculous, doing a full front steering job and wheel bearings on the truck. It’s bad enough getting grease and dirt falling in your face but to have it blowing too…ugh. I lost a big 12” limb on my tree today, actually as bad that tree is I’m surprised it took this long. Will have to do one cut at the bottom sooner or later.
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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.
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 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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