Replies sorted oldest to newest
I do like to take some vinegar and clean the internal probe every other month and at this time I take a 12 gauge shotgun wire cleaner and run it up and down the top hole to clean it.
Another tip is, I've learned to use the disposable plastic food glues while doing this.
After 15 months of hard usage I can honestly say that I've cleaned the outside twice with cleaner, but NONE has every been close to where my food goes, but to each his own!
The stuff built up inside the smoker is called seasoning. Like Turbodad says, scrape off when you see flakes and use the Simple Green on the outside. Inside, my grills are the only thing that gets cleaned (and occasionally the internal probe).
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
Don't clean the inside excepts for chunks. Take the grills out and clean them in the dishwasher or something like that if you need to.
You really don't want to clean off the seasoning. I just have a plastic scraper that I use to get off the chunks. I foil the surfaces that get dripped on and clean that off regularly.
quote:Good. Thanks for the info. It is so hard not to clean it. But it all makes perfect sense. I never cleaned my offset smoker. Except the grills.
I agree it is hard not to clean it really good. After all you are going to eat your food out of it. But then some say I can be anal at times.
I change the foil after each use and wipe the inside with paper towels. I wash the racks after each use, clean the pan at least every other use, and scrape the crud as needed.
Cal’s suggestion on cleaning the probe and the top hole are good. That’ll go a long way in keeping it trouble free.
Keep it simple and don’t make work out of it. With that in mind I find I use and enjoy my smoker a whole lot more
quote:Originally posted by Crazy Smokin Larry:
Foil bottom. Foil Heat shield. Smoke. Pull foil. Sometimes soak grates in sink with dishwasher detergent and hot water. Every full moon, I clean the smoke exhaust hole.
BINGO.
When I first got an 008 many years ago, I went anal on cleaning the racks. Bought the big tubs (2 or 3 over time), filled them with really caustic cleaner like Greased Lightening or Pro Force, and yes, they came clean but it was a chore to do this and in the winter, in became even harder. (I have a septic and didn't want to pour that caustic stuff down the drain)
And over time, I wore the coating off the grates, which isn't supposed to be a problem but I wasn't happy about it.
Then I switched to an 055 (thinking it would be the last smoker I ever needed to buy) and was very careful of the racks. Now I just stick them in the dishwasher, which takes all or most of the food particles off, but leaves some of the smoke coating. Sometimes I lightly rub the racks after the come out of the washer. But doing them in the washer is So much easier and I don't really scrub anymore. They are clean of food, and the coating probably helps the process so I leave it on.
Thinking ahead, I bought the stainless steel racks as well but have yet to use them. And may never have to.
K.I.S.S. Keep the cleaning simple!
quote:Originally posted by Crazy Smokin Larry:
Foil bottom. Foil Heat shield. Smoke. Pull foil. Sometimes soak grates in sink with dishwasher detergent and hot water. Every full moon, I clean the smoke exhaust hole.
![Cool](/static/images/graemlins/icon_cool.gif)
It took me this long to get this think "funkified" and I would arm wrestle anyone that would try to scrub it out.
After 14 years with my Cook Shack I started getting a bittter taste to my bark. I know that means creosote. I hadn't varied my smoking technique at all. I hadn't cleaned it in 14 years.
I finally broke down for my first cleaning. I used food safe grill cleaner and a power drill with brush attachments and a little bit of water. I didn't get crazy but probably knocked off 70% of the crud. There was pretty caked up grease in the corners. Made me cringe. I don't care what they say about hot temps killing bacteria-LOL.. I even used a little bit of dish soap and water.
i seasoned for 3 hours(which also served to evaporate any dampness). Viola! The bitterness was out of my bark on my next smoke.
I'm not a fan of frequent cleaning. i think of it like a cast iron pan. But every once in awhile a guys gotta do what a guys gotta do...
If your cleaning solved the bitterness, congratulations and smoke on.
I've always followed CS's instruction to wipe down excessive interior grease in my AQ with a damp rag after every cook. !0 minutes well spent and very little build-up ever. I also clean everything that touches food after every smoke. Just basic sanitary practice. Otherwise people who see the inside of my smoker won't want to eat whatever comes out of it.
What I do when I feel it needs a cleaning I line my wood box with foil, put about an inch of water in it, turn it on, wait for steam to come out the vent hole and shut off and unplug it, wait 10 to 15 minutes, and wipe down the inside.
Wear gloves and use caution, it's hot.
sounds pretty risky to me but if it works,..............