Cleaning Cooker

I'd clean both before they turn black. We cook commercially with our SM150 and only have to clean it once a month with lemon juice, followed by a water rinse. I think the floor would need special attention if it's turned black. If in doubt, clean them!
Peggy

I've never cleaned the 'ceiling' or walls of my smoker. I have scraped them with a 'sample' credit card, the kind we all get in the mail. I also use that card to scrape grease that gets under the foil I line the bottom with. I've used a good grease cutting detergent to clean the bottom as well and then rinse the soap off well. That's it.

On my home smoker, I scrape down the walls with a wide blade putty knife and wipe down with paper towels every few loads. When I remember, I scrape down the top, too. I always scrub the grills and sometimes run them thru the dishwasher. I don't put water or liquid on the sides or top of the smoker so that it will retain its seasoning.

(2greyhounds are cooking for the public and they must be concerned with sanitation and their local health dept regulations as well as their own consciences and standards.)

Donna who says, "When all else fails, read the operator's manual."

magick,

The poll requires two choices. If you have only one, all the votes can only be for that one choice. Maybe you need to add something about not cleaning the top or sides ...

Donna

I only wipe mine out with paper towels after each cook. I wipe all the grease or any liquid off the inside bottom. I clean the outside with 409 type cleaners. No matter how cruddy it gets, bugs never get near it. Interesting. Maybe they don't like the smoke smell.

I use a wide blade plastic putty knife to get the crusty scale removed and spray down the top, sides and bottom with vinegar spray. I then rinse down with a water spray and wipe down with towels. I also use a fryer drain cleaner brush for the exhaust vent hole. Works like a charm! I believe that "cleanliness is next to Godliness".

Always good to have a clean bottom! Keeps one from chaffing

Wheelz, you make me laugh.

That's good one Wheelz. I like it. I guess Harding College is still up and running. Excuse me. I meant Harding U. When I was there it still had a title of college behind the name. I'm showing my age. Gotta go!

quote:

Originally posted by Wheelz:
Always good to have a clean bottom! Keeps one from chaffing

quote:

Originally posted by smoky:
I use a wide blade plastic putty knife to get the crusty scale removed and spray down the top, sides and bottom with vinegar spray. I then rinse down with a water spray and wipe down with towels. I also use a fryer drain cleaner brush for the exhaust vent hole. Works like a charm! I believe that "cleanliness is next to Godliness".

Just remember: if you are cleaning out all the 'seasoning', you will need to re-season before the next cook, just like starting out with a new smoker. I like to leave mine seasoned.

The seasoning is still 'dare' after the cleanup. We are using no chemicals whatsoever inside our smokers. Wouldn't dream of it!

quote:

Originally posted by GLH:

quote:

Originally posted by smoky:
I use a wide blade plastic putty knife to get the crusty scale removed and spray down the top, sides and bottom with vinegar spray. I then rinse down with a water spray and wipe down with towels. I also use a fryer drain cleaner brush for the exhaust vent hole. Works like a charm! I believe that "cleanliness is next to Godliness".

Just remember: if you are cleaning out all the 'seasoning', you will need to re-season before the next cook, just like starting out with a new smoker. I like to leave mine seasoned.

quote:

Originally posted by smoky:
That's good one Wheelz. I like it. I guess Harding College is still up and running. Excuse me. I meant Harding U. When I was there it still had a title of college behind the name. I'm showing my age. Gotta go!

quote:

Originally posted by Wheelz:
Always good to have a clean bottom! Keeps one from chaffing

Smoky -- Yeppers, Good ol' HU (Bisons) is still up and running. Seems like they expand more every year - 7000+ enrollment. If you haven't been there since "college" days you may not know the place. Searcy is still a nice, peaceful town but growing fast! Rumor is we are getting our second WallyWorld sometime in the near future.

Sorry smoky, to each his own, but I just feel like if you are washing out your smoker with vinegar, you are washing out the seasoning. Just my opinion, and I know what they are like.

i never use any chemicals in my smoker. i may chip away at the build up, but otherwise, let her ride....
one day i was cooking taters, with no smoke, just for bakers, and folks kept saying, wow, that smoker sure smell good! it was just the seasoning....heehee no wood at all....

Wheelz,
I started at HU but had to finish my education in Texas. Harding was just too costly! Loved Searcy and the whole state of Arkansas. Beautiful area.... Hated to leave. We went back probably 35 years ago to visit. I bet it sure has changed.

quote:

Originally posted by Wheelz:

quote:

Originally posted by smoky:
That's good one Wheelz. I like it. I guess Harding College is still up and running. Excuse me. I meant Harding U. When I was there it still had a title of college behind the name. I'm showing my age. Gotta go!

quote:

Originally posted by Wheelz:
Always good to have a clean bottom! Keeps one from chaffing

Smoky -- Yeppers, Good ol' HU (Bisons) is still up and running. Seems like they expand more every year - 7000+ enrollment. If you haven't been there since "college" days you may not know the place. Searcy is still a nice, peaceful town but growing fast! Rumor is we are getting our second WallyWorld sometime in the near future.