cleaning smoker

[minn.bill]

how often and to what extent do you guys clean your smokers ?i usually just brush the grates wipe down the outside,and empty the grease tray on my smoke vault. but latley i have been having creosolt build up seams to be from under the grase pan but drips out the bottom.makes a stinky mess.any suggestions?

 

[deejaydebi]

I brought mine to the car wash -

 

[squeezy]

Are you using your water pan? I can't understand why you would have a build up of grease enough to drip out the bottom.
Could you explain in a little more detail please?

 

[minn.bill]

yes i allways have water in the pan.i allways use dry boughten wood. its not a bad grease build up but its creosilt, could it be because i allways cover my chips with foil?

 

[squeezy]

That could very well be the problem ... foil has a lower flash point then other metals and gives off some kind of oxides or something.
Does anyone else here have any insights to this problem?

 

[ba_loko]

bill, I don't think the chips in the foil would make a difference. What you're seeing is a natural reaction to smoking meats, unless it's paint peeling. Unless there is a threat of it flaking off and falling onto the meat, I wouldn't worry about it. I only clean the grates, nothing else. Creosote is typically a result of using unseasoned wood, as I'm sure you already know.

 

[smokyokie]

Hey Bill!

Wate vapor condensing acts catches creosote and acts as a vehicle to move it down the side of your smoker in a process very similar to the way that liquid smoke is manufactured. If you could capture it, liquid smoke is exactly what you would have.

You'll likely see moreof it as outside temps get lower because the temp differential is greater between the inside and outside of your smoker.

One help would be to fill your water pan with sand instead of water, and yes, your meat will still be just as moist.

About the only other two things to do are to place a mat undr the smoker , or don't smoke @ all (I'm guessing that the latter is not a viable solution)

BTW, wjile it might be a mess, I think you'll find quite a few of us here that wouldn't consider ir to be "stinky"

Tim

 

[flyin'illini]

Tim, Just searching the SMF as my smoker (ECB electric) has a build-up that needs cleaning. This answered my questions. It has gotten worse in the cold for sure. I should be using sand, too. (I have used it maybe 12-14 times)

I did a pre-marinated pork loin from costco this weekend (4.5 lbs) and got some of the stuff on it. NOT good.

 

[richtee]

When I do jerky in the ECB "squared" configuration, I get a puddle under the smoker from the evap'd moisture of the meat. Consider I have about 10 lbs. of high surface area meat in there tho.