Homemade Sausage Making

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.

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.

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

I don't clean mine, if it starts to get flakey I'll wire brush it off

My only concern is, that the grease may get racid and affect my products flavor. Thanks for your input.

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.
Ursula

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.
Jordan

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.

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

I've got a friend who has a cold smoker is it the same with that too ?

I just sweep out the spider webs.

I clean mine regularly... about every 80 years!

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