Cleaning inside of Masterbuilt smoker? Do or Don't?
- Thread starter kudu2222
- Start date
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bob33
Newbie
mummel
Master of the Pit
Havent cleaned mine yet. The AMPS makes TBS and with my vent wide open, I havent had much residue. I'll probably clean it once a year.
brickguy221
Smoking Fanatic
I just finished cleaning the whole interior of my 29 month old Gen 2.0. I never knew about the AMNPS until I recently joined this forum, so that Old 2.0 has had wood chips used in it for smoke the whole time. The inside was black.... filthy black and heavy build up in places.
I recently bought the new 40" Bluetooth, so not needing 2 smokers, I decided to sell it and in looking at how filthy it was, I knew I would have to clean it if I expected to get any $$$$ out of it at all. I initally used Easy Off oderless oven cleaner only on spots that had heavy build up and followed that with Weber Grill Cleaner and a Scotch Brite Pad on the whole inside and then wiped clean with water and it looks great and cleaner than my new Bluetooth now ... sigh
I have no plans to clean my new Bluetooth and by using the AMNPS now, it may not get as filthy as my 2.0 did, I don't know ..... and if it does, then it just does. Only the window will be kept clean same as I did on my old 2.0.
I recently bought the new 40" Bluetooth, so not needing 2 smokers, I decided to sell it and in looking at how filthy it was, I knew I would have to clean it if I expected to get any $$$$ out of it at all. I initally used Easy Off oderless oven cleaner only on spots that had heavy build up and followed that with Weber Grill Cleaner and a Scotch Brite Pad on the whole inside and then wiped clean with water and it looks great and cleaner than my new Bluetooth now ... sigh
I have no plans to clean my new Bluetooth and by using the AMNPS now, it may not get as filthy as my 2.0 did, I don't know ..... and if it does, then it just does. Only the window will be kept clean same as I did on my old 2.0.
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when my smoker was brand new,
I once had an older gentleman refuse to eat meat cooked on it and said "I'll come back in a month after its had time to season "
I once had an older gentleman refuse to eat meat cooked on it and said "I'll come back in a month after its had time to season "
When I talk about cleaning the inside of my MES 30 Gen 1, I always forget to mention cleaning out the inside of the top vent with a damp paper towel. You'll find a lot of grease and residue buildup inside of there so I make it a point to clean it out when I wipe down the full areas I clean inside the smoker. I also wipe off the outside top of the vent.
i'll admit to cleaning my smoker twice a year, once when the weather gets warm and again once when the weather turns a bit cool
but only clean the gunk . leave the flavor
but only clean the gunk . leave the flavor
siege
Smoking Fanatic
I occasionally wipe down the top inside. I use foil to make clean up easier on the drip pan and water pan, but I would never clean it with anything I wouldn't cook with. Vinegar works fine for me.
One of the great experiences of life is walking into a barbeque joint that's been around for a while. That wonderful aroma that hits you when you open the door and step inside gets your appetite fired up. A blind man would know immediately know he's in the right place. That's how I like it to smell when I open the door on my smoker to put the meat on the rack.
One of the great experiences of life is walking into a barbeque joint that's been around for a while. That wonderful aroma that hits you when you open the door and step inside gets your appetite fired up. A blind man would know immediately know he's in the right place. That's how I like it to smell when I open the door on my smoker to put the meat on the rack.
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One of the great experiences of life is walking into a barbeque joint that's been around for a while. That wonderful aroma that hits you when you open the door and step inside gets your appetite fired up. A blind man would know immediately know he's in the right place. That's how I like it to smell when I open the door on my smoker to put the meat on the rack.
yea buddy ..you got it !!
yea buddy ..you got it !!
candurin
Smoke Blower
- Jun 23, 2011
- 120
- 30
I scrape down the inside walls with a plastic putty knife. That's all. Smoke residue stays, food residue gets removed.
I clean the glass window with a magic eraser and then spray 50/50 vinegar water and towel dry (ok, it's a sham-wow).
That's my entire cleaning regiment.
I clean the glass window with a magic eraser and then spray 50/50 vinegar water and towel dry (ok, it's a sham-wow).
That's my entire cleaning regiment.
yea a putty knife is all I use for the walls , I will clean the racks with oven cleaner about once a year . then after they dry spray em good with pam
I clean my smoker in selected places a lot. I've done so ever since the one time I cold smoked cheeses and my arm brushed against the ceiling of my MES 30. All these black deposits fell down onto the top 2 racks of cheeses. Since then I wipe it down before placing anything on a rack.
I remember when that happened to you!!
It happened to me too, a long time ago. Ever since that, I always check for any loose stuff on the walls & ceiling.
Bear
Bear, you've got a great memory. It seems like some guys wear not cleaning their smoker as a badge of honor. With others they think that it has to be as clean as they day they first assembled it. I just clean what I feel needs to be cleaned when it needs cleaning. I've learned to keep it simple. And black deposits never fall on anything anymore since that one time.
cliffking
Newbie
If you look at the pros on TV, none of those guys have clean smokers. But they're not sloppy dirty either. With my smoker, it's got a greasy film throughout the interior and there's baked-on discolorations which will never come off. But you won't find food particles or black deposits. Some guys worry about creosote build up. I've read that creosote buildup is not a concern with electric smokers like ours, whether we're using wood pellets or chips. I forget why but I can link to an article where I read this from a reliable source. The same article also said that electric smokers, by and large, produce food that is better than that found in most BBQ restaurants. I can vouch for that. I've eaten at Tony Roma's (out of business in my area), Dickey's BBQ Pit, and several local BBQ joints which are now out of business--for a reason! I know that the stuff I produce is superior to any BBQ I've eaten in any restaurant. I haven't eaten at Famous Dave's and I don't plan to. I saw him on TV lose a BBQ competition. Combine that with the lousy reviews I've read of his restaurant food and I'll stick with my own BBQ.
If you do your homework and practice your techniques and just try out stuff, you can cook BBQ in your MES that people rave about--even without the smoke ring.
If you do your homework and practice your techniques and just try out stuff, you can cook BBQ in your MES that people rave about--even without the smoke ring.
robertt
Newbie
- Aug 3, 2015
- 2
- 10
I take out the racks, water and grease pan and wash them later that night or the following day. I learned a trick on this forum for cleaning the inside glass and seal with rubbing alcohol and paper towels. Only takes about three passes. I don't clean the walls except for any food remnants that touched. So far so good. Best burgers my family have ever ate. 3, 2, 1, St. Louis ribs were a hit too. Chicken breasts were a little dry but I'm learning.
brickguy221
Smoking Fanatic
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