Cleaning smokers

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nuynai
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Cleaning smokers

Post by nuynai » Sat Oct 19, 2013 19:08

Hello everyone. Question I have is, how often do you clean a stainless steel smoker and is it necessary. I've got a 20 lb. stainless steel smoker and gunk builds up in it. Is it necessary to clean all these byproducts or can you let it ride. This was a result of technical difficulties- aka, my screw up. Also, what and how do you do it. Thanks in advance. Your expertise is much appreciated.
crustyo44
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Post by crustyo44 » Sat Oct 19, 2013 21:53

Hi,
I have never cleaned my smokers out for the last 40 plus years. Mind you, smoking fish should be in a dedicated smoker. I would hate csabai with a hint of mullet.
All my smokers are stainless and all the black goo inside is virtually baked on.
Sometimes a few flakes fall off the sides, that's all.
The only thing I keep clean is the roof of the chamber and the chimney slide for obvious reasons.
Hope this helps.
Cheers,
Jan.
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sawhorseray
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Post by sawhorseray » Sun Oct 20, 2013 21:04

I'm with Jan, never clean them. The stuff that builds up on the inside gives the smoker character that will enhance the flavor the meat. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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Post by Big Guy » Sun Oct 20, 2013 21:07

I don't clean mine, if it starts to get flakey I'll wire brush it off
Col. Big Guy
nuynai
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Post by nuynai » Sun Oct 20, 2013 21:07

My only concern is, that the grease may get racid and affect my products flavor. Thanks for your input.
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Post by ursula » Sun Oct 20, 2013 21:56

Thanks for asking that question Nuynai. I have cleaned mine after every use. It's quite a core. I was wondering what everyone else did.
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Post by YYCButcher » Mon Oct 21, 2013 01:56

The smoker at work (3 foot across and 8 foot high ish) has never been cleaned as far as I know in the 30 ish years it has been in use. The carbon build up coats the whole inside and the door has what looks like black water droplets rolling down it about an inch high. The "smoke jump" from the walls does help the flavour. Any grease that drops seems to cook through and would not be much different from a dirty bbq. I would agree with everyone that its better (and way easier) not to clean it ever. Though I have heard of a small chance of the stuff on the walls catching on fire. But that seems rare.
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Post by crustyo44 » Mon Oct 21, 2013 09:13

The only reason I clean the internal top of the smoker and the chimney slide is to prevent flakes from falling on my goodies.
Cheers,
Jan.
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Post by sawhorseray » Mon Oct 21, 2013 17:33

nuynai wrote:My only concern is, that the grease may get racid and affect my products flavor. Thanks for your input.
If by "grease" you are talking about what falls into the drip pan, that gets cleaned. What builds up everywhere else id okie dokie! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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Post by JJ » Thu Jan 23, 2014 11:06

I've got a friend who has a cold smoker is it the same with that too ?
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Post by ssorllih » Thu Jan 23, 2014 19:34

I just sweep out the spider webs.
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Post by Chuckwagon » Thu Jan 23, 2014 20:16

I clean mine regularly... about every 80 years! :wink:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by crustyo44 » Thu Jan 23, 2014 20:16

JJ,
Just make sure you keep the internal top clean of flakes that can fall off on whatever you are smoking.
Good Luck,
Jan
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