To clean or not clean—-That is the question

[Duffy]

Smoker is filthy. Gunk, grease and smoke residue. Would it best to clean, buy a new smokeror just be quiet

Duffy

 

[TX Gent]

Really Duffy?

 

[SuperDave]

Ever watch a show on the food channel about BBQ joints? Smoker sludge equals flavor. Racks are all I clean.

 

[old sarge]

A little grease will migrate under the foil that you place on the bottom of the smoker and over the wood box lid.  This is easily cleaned up.  As for the smoker itself, do not remove the flavored seasoning from the interior.  Clean your racks.  Over time, you MIGHT notice some loosening of "stuff" on the walls and ceiling; just brush it off.  Other than that, you are fine.  Of course, if you want to get a new smoker, Steve will oblige you

 

[LarryD]

Smoker is filthy. Gunk, grease and smoke residue. Would it best to clean, buy a new smokeror just be quiet

I gently use a putty knife to knock off/pick up the loose stuff and toss it in the trash.  Otherwise, I don't worry about it...  everything else is seasoning.

 

[SconnieQ]

Use an old plastic credit card, or plastic putty knife/scraper to remove any loose stuff, and scrape up grease in the bottom. Then you can just give a quick wipe with paper towels. No need to remove more than comes off with that. I put my racks and rack guides in the dishwasher, but I have a #1, so they fit. If I had a larger smoker, I would not clean them that good.

 

[SconnieQ]

And ...welcome to the forum Duffy. Sounds like you've been getting good use out of your SI! ;D

 

[JustChillin]

My cleaning is the same as Kari. Remove the foil scrape up bits and excess grease with a plastic putty knife, wipe with paper towels and clean the racks in the dishwasher. I have a #2 and it works out great!

 

[gregbooras]

Like others have said, if I get a lot of build up I will scrape off the dry parts. When it gets a bit to greasy, I just throw in some wood and smoke it for 3-4 hours.
Best Greg

 

[DivotMaker]

Well, since everyone seems to be firmly in the "no clean" camp, I'll go ahead and throw my 2¢ in for the "clean it" camp!  Lol... not really radical, though!  I pretty much do what they do...wipe down interior, wash the shelves, and get the water pan/foil out and ready for next time.  BUT.... about once a year, I get to where I just can't stand the creosote build-up on the door and walls, so I strip the interior with EZ-Off oven cleaner and start over with a new seasoning!  The interior looks brand new, and it takes on that beautiful amber patina, just like it does with the first seasoning after arrival!  ...Kind of like "new car smell" for smokers! 8)