Smoker Deep Cleaning

[PapaRed]

I am a new owner of a used SMO25 smoker that is in real need of a deep cleaning. When the last time (if ever) the smoker was cleaned is unknown. I've read the Owner's Manual, the cleaning procedure does not provide much information.

Would like to know the recommended cleaning compounds/materials to use, and the chemicals/compounds NOT to use.

Tips and suggestions for this newby welcome!!

 

[DougE]

Is it dirty inside or just has a layer of seasoning built up? If it's just seasoning, do nothing. If it has creosote flaking off, scrape the loose stuff off and run it.

I have a variety of smokers and none get any, whatcha call "deep" cleaning.

 

[PapaRed]

I tend to "deep clean" my BBQ equipment at least once a year. But this cooker arrived with bright shiny brown color. Not knowing the source or history, I think it may be prudent to clean her up!

 

[old sarge]

I used easy off when my 066 was taken over by rodents. Stripped it down to bare metal, rinsed with white vinegar, re-seasoned, and all was well again. Now it is just scraping or brushing off all the loose stuff. Racks are washed after each use.

 

[forktender]

I tend to "deep clean" my BBQ equipment at least once a year. But this cooker arrived with bright shiny brown color. Not knowing the source or history, I think it may be prudent to clean her up!

That smoker doesn't need to be cleaned, the yellow is stain by the smoke.
Matter of fact, all I would do is run it for an hour at its highest temp, let it cool then wipe it down with a damp rag, and you're good to go.

 

[chef k-dude]

Looks to me someone has already deep cleaned it. If that is a stainless liner, it will discolor from the heat and you cant fix that without refinishing and that would be kind of crazy for a smoker that if well-used, will be black again in no time.

I bought a smoker with a glass window and a light inside. Doesn't matter if I clean them, both are useless very quickly once the smoke starts rolling. It's a waste of time to clean the glass and I also stopped bieng so fastidious about the interior. Scrape it off when it looks like something could come off in to the food, thats it. No more chemicals, solutions, etc..

If nothing smells weird. What everyone else has already said applies.

 

[PapaRed]

Good advice, Chef Ken!

 

[PapaRed]

The racks spent the night with Dawn dish soap. Was happy to see that they were stainless. The smoker interior was cleaned with Dawn and a bit of elbow grease. Not sparkly, shiny like new, but if it makes the sausage taste better, I'll be happy.
After cleaning and rinse, inside surfaces were wiped down with vinegar.
Will do a "season" burn at 275℉ after it thoroughly dries.

 

[old sarge]

Smoke on!

 

[chef k-dude]

That is one clean smoker! I DO soak the racks and drip pan etc. of mine after use, you almost have to. But people with big smokers often treat it like a grill, fire up the heat to max for a bit, then wire brush, then on to the next meat. Some of those custom grates arent even removable.

 

[Count Porcula]

My smoker got mold in it. That, I cleaned. But I didn't go down to bare metal.

A steam cleaner should loosen a lot of the mess.