Help a rookie!

[CSwat]

Good morning y'all! I just bought my first house and a masterbuilt 30" electric smoker to match- I bought it from a gentleman who used oven cleaner to clean it and now has left a residue. What is the best way to clean out the chemical residue to make sure it is good to season then smoke some meat?!?!?!

 

[CSwat]

Thank you!

 

[normanaj]

Unfortunate he used oven cleaner in it.Because of what I do for a living I neutralize a lot of chemicals and the number one thing I use is vinegar.

I would suggest 1/3 each water,vinegar and denatured alcohol in a spray bottle,then rinse thoroughly using the "mist" setting on your hose nozzle and let dry.Then fire that thing up completely empty at 275 and burn off anything that might be left.

After that re-season it.

 

[dr k]

I hear a lot of people on a FB page use 50/50 water and apple cider vinegar. I have no idea why they wouldn't just use white distilled vinegar. Most of them use it on the grease splatter wet spots on the walls.

 

[CSwat]

Thank you all for the info- very helpful! my wife is expecting some beautiful tender meat for our housewarming party next weekend!

 

[denny]

I hear a lot of people on a FB page use 50/50 water and apple cider vinegar. I have no idea why they wouldn't just use white distilled vinegar. Most of them use it on the grease splatter wet spots on the walls.

Agree--For this purpose vinegar is vinegar and I'd use whatever I had on hand--or buy the cheapest. The smell, which I associate with clean, would surely be gone after a thorough heating. Anyway, it is a common item in many, many marinade recipes and undetectable in the finished meat.