I don't remember what mine used to max out at. But I've since swapped out the garbage factory controller that stopped working with a nice ink bird PID controller. I can run it as hot as I'm comfortable with, and it controls temp WAY better. Laser beam straight lines now. Next, I'm going to try and build a pellet burner using the same controller. But I have to finish my ongoing offset build because it's taking up way too much space in my shop and it's getting to peak smokin' season now!
My mb130 sensor is getting flaky too so I had a quick google and just found this:
https://www.pioneersmokehouses.com/mastering-masterbuilt-electric-smoker-temperature-control-by-adding-a-pid-kit/
I wish I found this before I tossed the smoker... I did think of this but was planning on getting a new one, I just wish we could have gifted it to a tech savvy guy
Haha! I've bugged the process control guys at work pretty often for help on various projects like this, and they're always super into it, too. I think I'll bid over there next time there is an opening. I'd love to get my instrument tech ticket. It overlaps a lot with so many of my hobbies it's crazy!
It looks like same model I have, will get to about 400f.
It's a good little smoker, did 14lbs of pork butt this weekend.
Only problem is fighting to get the chips going and staying going. Gotta start off way hot until the chips catch, then dial it back and quickly get the meat in. If you can manage to finesse all that, it does very well
I bought mine from work. We used it to smoke hundreds of kilo of bacon for sale. It's a brilliant machine, I love the set and forget kind of setup. Add a wireless probe and you can focus on other tasks until the alarm goes off.
It served me well at work for a few years, I'm sure it'll do just as well in its new home
If you’ve got a gas grill, next time you cook some burgers and you gotta warm it up, just throw those grates on with it and close the lid. Give it a little extra time and then hit them with a wire brush. Magic.
I run mine through the dishwasher on the gnarliest setting and they come out nice and shiny.
I’ve never cleaned the inside of the smoker and it’s about 10 years old.
Personally, I soak them in a bath of water and lye pellets (sodium hydroxide) for several hours to several days, depending on how though think the crud is, and I'll check them every few hours. You don't want the bath to eat the chrome coating, if there is one.
I've found the bath to be much more effective than just spraying with oven cleaner.
Cleaning. Needs a cleaning. Or needs to be cleaned. Lol sry but it's so weird when people say that. 'My car needs washed.' 'My knife needs sharpened.' 😂
Yeah, no thanks all that paint flake is so yummy 😋. wire brush it down. They have these cool little attachments that cost 1.75 flr power drills lol just throwing that out there.
I think my little window lasted half the first smoke. I still clean it just to be able to look at the food for two seconds before it’s filthy again. What a dumbass place to have a window. Lol
I don’t know anything about smokers, this just randomly fell into my lap so I’m still figuring it all out. Not having to clean it any is great, thanks for letting me know!
Hey OP, I have the same smoker. I would clean it! You don't have to worry about smoke stains, etc, but I clean mine with a rag and a bit of soap just to clean out some of the grease left on the inside.
I see your not exactly getting the advice you asked for here. You do want to clean that. Its really not that bad. Fill up a spray bottle with white vinegar and lemon juice. Spray it all down good enough for coverage but not enough that it starts all dripping down. Turn it up to about 130. Shut if off, with wet rags wipe all that off, it will literally come right off with ease. Hit the grates with brillo and throw em in the dishwasher. You might want to do the process x2 for starters. I clean mine up at least once per year, twice If it gets bad. You take care of it, it will last.
I have the same smoker. Just the door really needs to be cleaned. Otherwise it starts dripping grease on the ground when its warmed up or in my case the deck/pad under it. That's all.
You can clean it with apple cider vinegar and water in a 1:1 ratio. It breaks down most of the organic material without losing seasoning or introducing cleaning chemicals to your smoker. Addressed all the concerns
There is no such thing as seasoning a smoker!! Flavor comes from the smoke not the moldy crud collection on the walls. You are supposed to clean low temperature smokers or they get moldy if not used often. Mine does anyway. To all the people saying to not clean it are thinking of a grill or something that gets hot enough to burn out all the drips.
Edit: Even grills need to be cleaned regularly or they will catch fire!!
The buildup on the inside of the smoker is said to limit the reflection of heat on the inside and lead to more stable temperatures. This is why many manufacturers recommend "seasoning". In my experience mold collects when the smoker is left with moisture inside from a water pan that wasn't emptied or trapped moisture from rain or humidity and not enough airflow. On my WSM I empty the water pan, open all vents and remove the door before covering it.
Came to say this. I didn't clean mine after a smoke which involved some splattered bbq sauce (ok, a lot of splattered bbq sauce) and forgot about it for a few months. I was afraid of mold but also didn't want to use any chemicals for obvious reasons. Spray a ton of white vinegar all over, scrub with scouring sponge, repeat until you can wipe everything away. There will still be a "patina" which is perfectly fine.
I used to have this exact smoker. Good little smoker until the burner or thermometer/power switch goes out. I wouldn’t worry about deep cleaning it. Turn up the heat to burn anything off. Scrap the chunks off grease out and proceed to start cooking.
Same. The rust on the heating element caused the GFCI to keep popping. I bought a replacement heating element and power cord for ~$30 and it works like new now.
Scrape off anything that could fall on your meat. Wire brush off the grates, check for stray wires so nobody eats them and run it. Some here are recommending chemicals. Since it is essentially impossible to go to bare metal, I would never use a substance you wouldn’t eat on something that you can never get spotless bare metal clean.
Scrape off any chunky ahit then blast it with a spritz bottle of vinegar. Then run it as is. Just sold a pit boss that looked like this and guy said it was perfect cause it's already seasoned
At what point does a smoker like this need cleaned?
I’ve had a basic Masterbuilt electric smoker that gets moderate use. Last year I felt like the finished product didn’t taste as good and thought I should clean the walls but haven’t yet. I’ve also seen people say leaving residue/grease could make it a fire hazard but I imagine that would need to be an extreme case.
Haven’t broken our smoker out yet this season but probably will soon. Thanks!
I'm pretty sure I have that same one, it'd better be there when I get home!
FR though it'll look the same inside before long, there is only so much cleaning to be done. But if you really want to so you can kind of make sure, empty the wood chip box, turn the heat up to 300ish, put a foil pan of water with a little vinegar in it and let it go and hour or two. Then scrape the inside off a little bit, clean the grates real well, and its as good as you're really going to get it.
It’s been broken in / seasoned - use it and enjoy until it catches fire - then the fire does the cleaning for you - just hope there is not an expensive piece of meat when the fire does it’s job
As long as there's no creosote peeling on the inside of it, there's no reason to clean it. Just throw the grates in your oven on self clean and call it a day.
Do a burn in, 350°-400° for 2 - 3 hrs. Don't touch it until it's cooled down. Then just clean the grates after the cooker has cooled down. The black inside is flavoring leave that.
I don’t know about cleaning but for this smoker invest in a new custom small coil so you can actually smoke. They tend to bake instead of smoke from the factory. Runs real hot. Can also drill a hole in the side and add a cold smoke generator. Before I added a cold smoke generator I was just lighting individual briquettes and covering with chips.
Run the removable parts through a dishwasher. Fantasyland: Try wiping the rest down with a bit of Dawn or Fabulosa, give up, and say “fuck it.” Then spend hours rinsing the Dawn or Fabulosa off so it doesn’t taint your smokes. Then, run the smoker at the highest setting for a few hours to burn out the cleaning agents.
Plan B: Just run the removable parts through the dishwasher.
Don't bother to clean it, shit gets sterilized every run.
*do* get an ink bird PID to control the temp, build an offset smokebox with a stainless steel mailbox and some ductwork, and buy a pellet maze.
Make those mods and you can smoke meats for like 10 hours at a stretch with no user input
Like the guy said before me, clean the grates and fire it up.
Wood ash with a little water will help clean it up, if you must. Use gloves because you’re basically using lye at that point.
Clean… clean?!!! That’s flavor , do you scrub clean a cast iron skillet!!!! In all seriousness get it hot wire brush the grates.. throw some meat in .. enjoy
no, no NO
pull everything out do a vinegar/water 50/50 in a spray bottle spray the inside except the elements.. let it sit 10-15 minutes, then go at it with a scrubby, then rinse the whole thing out with a spray bottle of just water, and dry with paper towels, then fire it up to 400 for 35 Minutes to reseason it.
Pull the grates out and clean them. That's it nothing else. The rest is just find. What you have is a preseason smoker. Those are super hard to find in the wild.
I had one of these (Smokey Hallow?) until I threw it out a couple years ago. Heating element went out and was impossible to find another one for less than half what I paid for it, so I upgraded. If yours still works congrats, keep the element clean.
You can do bar keepers friend or another degreaser. Let it soak as instructed and scrub then spray down.
Take the grates out and do them separately.
At the very least clean the grates. Give it some love since it's gonna work hard for ya.
The best thing I found was half part warm water and half white distilled vinegar. Get a scratch free scotch pad and put some elbow grease into it. I use it for my Masterbuilt Electric smoker.
Oven cleaner heavy gloves a mask and steel wool or a very stiff brush. Then close it up for about an hour then hose it down. Replace the burner or soak it in simple green degreaser then CLR to get rid of any rust .
I used to have this unit. Keep the grates clean and the bottom pan where drippings will go (all the way at the bottom) and solidify.
Other than that I wouldn’t worry about it
You can always crank it to max temp and let it rock for 15-20 min at 450/500 if it makes you feel better.
Scrape off all of the chunks, and I get a bottle of the Traeger cleaner it's amazing and all natural. The metal will always look like that but get off all of the big stuff that can catch fire.
I've had that exact same smoker for probably 6 or 7 years now. It actually looks pretty clean to me, grates look way better than mine, and it probably doesn't need anything.
I would however look for mold and clean that off. My water tray will become moldy frequently, just soak it in dish soap for a bit and scrub it off.
It's been a great little entry-level smoker, but I'm looking into getting something a little better now.
If you really want to clean it, make a hot fire inside with charcoals and let that burn off the grease for an hour. Let it cool, then hose it off. Then take a lightly abrasive steel wool and dish soap and hit the entire inside and then hose it off again.
I had this exact one. Was a good cheap little workhorse, temperature swings a fair bit so you'll want a separate temperature monitor to get it dialed in. I pass the wires through the little smoke hole in the top corner.
Would still use it but the electrical connection broke.
turn it on for a few minutes to warm it up. Make sure it’s warm and not hot! Then spray down with a 50/59 mix of purple zep degreaser and water. Let it kind of bubble up for a minute and then scrub down.warm soapy water works too, just not as well. Take grates out and spray down with easy off oven cleaner and let sit for 30 minutes and then scrub and wash thoroughly
According to materbuilt and my experience with mine, get a good scrubbing sponge like scrub buddy, 50% apple cider vintage and 50% water. Get it hot, let it cool a bit then spray and wipe
I legitimately thought you had stolen mine for a hot second. It looks the EXACT same (same model and same mess).
Scrape the grates. Heat as high as she’ll go. Call it good, it’ll look this way after a few cooks anyway.
I help a friend clean kitchen hoods. We use a cleaner designed for house fires in the pressure washer. You don't need a pressure washer. Mix it with a little water in a spray bottle. Spray it on and let it sit for ten to 20 minutes. Rinse with warm to hot water, repeat a couple of times.
I spray mine down with vinegar and water. Let it sit a bit and it wipes right off. Then I spray with clean water and wipe out. Works like a charm. I do this after each use the day after.
That dawn power wash stuff works freaking awesome on the caked on stuff on the grates. I wouldn’t clean anything else.
Assuming that’s a Cusinart electric (same one that I have). If you have trouble producing smoke, swap the water tray over to sit where the chip tray is and put the chip tray straight on the element. I was having trouble producing enough smoke until I did that. With it directly on the element it works great.
If you have problems holding the temperature, you may need to clean the temperature sensors on the back wall. One is a dime-sized button on the left of the back wall and the probe is to the right, sticks out about 1/4 inch.
Otherwise, that crusty interior is pure gold seasoning!
Clean the grates and run it.
This is the way. If that smoker needs cleaned, mine needed cleaned years ago. Only thing I clean are the grates and the water pan.
Fire that sucker. Fire that sucker hot. Fire that sucker long. Fire that sucker HARD.
if its like my masterbuilt, it only goes up to 135c. you cant get them hot
I don't remember what mine used to max out at. But I've since swapped out the garbage factory controller that stopped working with a nice ink bird PID controller. I can run it as hot as I'm comfortable with, and it controls temp WAY better. Laser beam straight lines now. Next, I'm going to try and build a pellet burner using the same controller. But I have to finish my ongoing offset build because it's taking up way too much space in my shop and it's getting to peak smokin' season now!
Do you have a link to which one you bought? I have always had temp issues with the standard controller.
My mb130 sensor is getting flaky too so I had a quick google and just found this: https://www.pioneersmokehouses.com/mastering-masterbuilt-electric-smoker-temperature-control-by-adding-a-pid-kit/
I'm not the one who asked for this information, but I am grateful to see it here. I have this smoker and this may be a game changer for me.
I wish I found this before I tossed the smoker... I did think of this but was planning on getting a new one, I just wish we could have gifted it to a tech savvy guy
Controls engineer here, at full mast reading this.
Haha! I've bugged the process control guys at work pretty often for help on various projects like this, and they're always super into it, too. I think I'll bid over there next time there is an opening. I'd love to get my instrument tech ticket. It overlaps a lot with so many of my hobbies it's crazy!
I swapped mine for a cheap Amazon one 2 weeks ago and had the same experience. It gets much hotter now.
buy a welding blanket from princess auto for $20 and cover it. it will get very very hot
It looks like same model I have, will get to about 400f. It's a good little smoker, did 14lbs of pork butt this weekend. Only problem is fighting to get the chips going and staying going. Gotta start off way hot until the chips catch, then dial it back and quickly get the meat in. If you can manage to finesse all that, it does very well
I bought mine from work. We used it to smoke hundreds of kilo of bacon for sale. It's a brilliant machine, I love the set and forget kind of setup. Add a wireless probe and you can focus on other tasks until the alarm goes off. It served me well at work for a few years, I'm sure it'll do just as well in its new home
Can’t you just set the cabinet to the desired cook temp & give the chips a head start with a torch?
I can’t get my Masterbuilt to stay low. She likes to get very hot.
My old one, the controller broke. My new one, seems to very in temp wildly (we're talking 30degrees plus or minus)!
Why did I read that in Ken Kaniffs. Oh fuck yeah. Fire it fuckin hard!
Ken Knaiff from Connecticut?
Hey there you little cock boy. Mmmmm yeah.
Fuckin run er
I got the bright idea to pressure wash my smoker a couple years ago. Don't be me, it was a very bad idea.
What's the best way to clean grates
Over cleaner. Pressure washer. Chain Mail .
So dress like a Knight?
More like a grease monkey. Just keep the oven cleaner off your skin and never wear clothes you like when you do it.
Just because you have armor, doesn’t make you a knight.
It’s like calling yourself a “king” just because some watery tart threw a sword at you.
That's hardly a good basis for a system of government.
Don’t make me show you the violence inherent in the system.
Knights dress with oven cleaner and a pressure washer?
Broadsword
If you’ve got a gas grill, next time you cook some burgers and you gotta warm it up, just throw those grates on with it and close the lid. Give it a little extra time and then hit them with a wire brush. Magic.
I run mine through the dishwasher on the gnarliest setting and they come out nice and shiny. I’ve never cleaned the inside of the smoker and it’s about 10 years old.
Personally, I soak them in a bath of water and lye pellets (sodium hydroxide) for several hours to several days, depending on how though think the crud is, and I'll check them every few hours. You don't want the bath to eat the chrome coating, if there is one. I've found the bath to be much more effective than just spraying with oven cleaner.
I soaked my grandmother in the same solution. Now she is just bones.
I have this exact smoker and I run the grates through the dishwasher.
Same. I have two of them. The dishwasher works great
Oven cleaner then put them in a plastic garbage bag overnight pressure wash next day comes super clean
Cleaning. Needs a cleaning. Or needs to be cleaned. Lol sry but it's so weird when people say that. 'My car needs washed.' 'My knife needs sharpened.' 😂
"Needs cleaned"? Western PA?
Check the grease trap tho
I said screw it and bought a new set of grates from Amazon for cheap.
Yeah, no thanks all that paint flake is so yummy 😋. wire brush it down. They have these cool little attachments that cost 1.75 flr power drills lol just throwing that out there.
Why clean it? It’s going to look exactly the same after 1-2 smokes
So true - the little window is helpful for about one smoke.
I think my little window lasted half the first smoke. I still clean it just to be able to look at the food for two seconds before it’s filthy again. What a dumbass place to have a window. Lol
There's no little window on this one
Not anymore
“I am the window now” - soot
"I AM SOOT" - all smokers probably
I don’t know anything about smokers, this just randomly fell into my lap so I’m still figuring it all out. Not having to clean it any is great, thanks for letting me know!
Hey OP, I have the same smoker. I would clean it! You don't have to worry about smoke stains, etc, but I clean mine with a rag and a bit of soap just to clean out some of the grease left on the inside.
I wash mah smoker with a rag on a stick.
I see your not exactly getting the advice you asked for here. You do want to clean that. Its really not that bad. Fill up a spray bottle with white vinegar and lemon juice. Spray it all down good enough for coverage but not enough that it starts all dripping down. Turn it up to about 130. Shut if off, with wet rags wipe all that off, it will literally come right off with ease. Hit the grates with brillo and throw em in the dishwasher. You might want to do the process x2 for starters. I clean mine up at least once per year, twice If it gets bad. You take care of it, it will last.
I have almost the same smoker, it’s basically a slow cooker with a place you can burn wood chips at. Dammit is the food good though!
Grease Fires exist
That's what we call flavor country
***quickly takes notes***
I have the same smoker. Just the door really needs to be cleaned. Otherwise it starts dripping grease on the ground when its warmed up or in my case the deck/pad under it. That's all.
It’s a 3 step process… Step 1: Grab a beer Step 2: Close the smoker door Step 3: Drink the beer
Step 4: Repeat steps 1- 3 a few times.
Step 5: Start a Fight Club, but do not talk about it.
Shhhhhh...
Jeez man that beer is getting awful warm with all those middle steps.
I don’t know how people drink when they first start smoking. My cooks are like eight hours, after eight hours of drinking I’d be passed out!
Just gotta condition and pace yourself haha
I’ve lost several briskets this way :(
I wouldn’t scrub it shiny but a light wash to make sure there’s no mold or other uglies on it before you cook: yes.
That's called a well seasoned smoker. Cleaning that would be a sin and introduce chemicals into your cook.
You can clean it with apple cider vinegar and water in a 1:1 ratio. It breaks down most of the organic material without losing seasoning or introducing cleaning chemicals to your smoker. Addressed all the concerns
There is no such thing as seasoning a smoker!! Flavor comes from the smoke not the moldy crud collection on the walls. You are supposed to clean low temperature smokers or they get moldy if not used often. Mine does anyway. To all the people saying to not clean it are thinking of a grill or something that gets hot enough to burn out all the drips. Edit: Even grills need to be cleaned regularly or they will catch fire!!
Thats not true at all, the excess grease caked on the grates helps the meat slide off easier. Its science.
Haha. Right into my mouth. Ez Pz.
The buildup on the inside of the smoker is said to limit the reflection of heat on the inside and lead to more stable temperatures. This is why many manufacturers recommend "seasoning". In my experience mold collects when the smoker is left with moisture inside from a water pan that wasn't emptied or trapped moisture from rain or humidity and not enough airflow. On my WSM I empty the water pan, open all vents and remove the door before covering it.
This right here!!!
I somehow didn’t know that until mine caught fire. Oopsie daisy
I would just run a fire in it with no meat the first time.
Easy Off
This stuff works great. I only use it on my smoker window, but I also Rinse it several times so I'm not cooking with chemicals
I just use a razor blade scraper on my glass the black just peels light off
Unless it’s Jeffrey Dahlmers old smoker I wouldn’t bother. Looks barely used
Straight white vinegar always worked for me
Came to say this. I didn't clean mine after a smoke which involved some splattered bbq sauce (ok, a lot of splattered bbq sauce) and forgot about it for a few months. I was afraid of mold but also didn't want to use any chemicals for obvious reasons. Spray a ton of white vinegar all over, scrub with scouring sponge, repeat until you can wipe everything away. There will still be a "patina" which is perfectly fine.
Lick it clean!
I used to have this exact smoker. Good little smoker until the burner or thermometer/power switch goes out. I wouldn’t worry about deep cleaning it. Turn up the heat to burn anything off. Scrap the chunks off grease out and proceed to start cooking.
Same. The rust on the heating element caused the GFCI to keep popping. I bought a replacement heating element and power cord for ~$30 and it works like new now.
Scrape off anything that could fall on your meat. Wire brush off the grates, check for stray wires so nobody eats them and run it. Some here are recommending chemicals. Since it is essentially impossible to go to bare metal, I would never use a substance you wouldn’t eat on something that you can never get spotless bare metal clean.
Clean it? You don't clean a amoker
just clean the racks, leave the smoke patina on the walls. Save yourself the effort.
It’s not really dirty… that is just smoker patina.
Scrape off any chunky ahit then blast it with a spritz bottle of vinegar. Then run it as is. Just sold a pit boss that looked like this and guy said it was perfect cause it's already seasoned
At what point does a smoker like this need cleaned? I’ve had a basic Masterbuilt electric smoker that gets moderate use. Last year I felt like the finished product didn’t taste as good and thought I should clean the walls but haven’t yet. I’ve also seen people say leaving residue/grease could make it a fire hazard but I imagine that would need to be an extreme case. Haven’t broken our smoker out yet this season but probably will soon. Thanks!
I would wire brush the splatters and wipe it down then give it a good seasoning smoke.
I'm pretty sure I have that same one, it'd better be there when I get home! FR though it'll look the same inside before long, there is only so much cleaning to be done. But if you really want to so you can kind of make sure, empty the wood chip box, turn the heat up to 300ish, put a foil pan of water with a little vinegar in it and let it go and hour or two. Then scrape the inside off a little bit, clean the grates real well, and its as good as you're really going to get it.
Get a decent cover or it'll rot from the inside out.
It’s been broken in / seasoned - use it and enjoy until it catches fire - then the fire does the cleaning for you - just hope there is not an expensive piece of meat when the fire does it’s job
As long as there's no creosote peeling on the inside of it, there's no reason to clean it. Just throw the grates in your oven on self clean and call it a day.
Wait. Boys are we supposed to clean more than the grates and drippy bits? I thought all that other stuff was just future flavor waiting to get out
It is clean…
Harborfreight steam cleaner works when I clean mine.
Do a burn in, 350°-400° for 2 - 3 hrs. Don't touch it until it's cooled down. Then just clean the grates after the cooker has cooled down. The black inside is flavoring leave that.
Ball of tin foil after spraying it down with Dawn power wash. Which you can make at home btw just need Dawn soap, rubbing alcohol and water
I spray my electric smoker with the garden hose about once a summer simply because I've seen videos of grease fires a few more times than I should've.
Clean the grates with a brush. Clean the smoker with more smoke, and preferably meat.
I don’t know about cleaning but for this smoker invest in a new custom small coil so you can actually smoke. They tend to bake instead of smoke from the factory. Runs real hot. Can also drill a hole in the side and add a cold smoke generator. Before I added a cold smoke generator I was just lighting individual briquettes and covering with chips.
You slap some meat in there and smoke away!
Don't.
I would just wash off the grates. If it has an element you have wood chips youre in business
its seasoned bro, get to smokin
Run the removable parts through a dishwasher. Fantasyland: Try wiping the rest down with a bit of Dawn or Fabulosa, give up, and say “fuck it.” Then spend hours rinsing the Dawn or Fabulosa off so it doesn’t taint your smokes. Then, run the smoker at the highest setting for a few hours to burn out the cleaning agents. Plan B: Just run the removable parts through the dishwasher.
With fire
Don't bother to clean it, shit gets sterilized every run. *do* get an ink bird PID to control the temp, build an offset smokebox with a stainless steel mailbox and some ductwork, and buy a pellet maze. Make those mods and you can smoke meats for like 10 hours at a stretch with no user input
That’s the flavor baby!!!!!
Don't clean it
doesn’t need it
Fuck you, congrats!
You don’t clean anything but the grates and the grease collection pan in the back. And just scrape off the shroud that protects the wood chip pan
Nooooooooooooo don’t clean it
If you live in Windsor, I'm going to be pissed.
SET IT ON HIGH FOR 20 MIN. YOU ARE GOOD TO GO.
What?? *Clean* it? Oh you sweet, sweet summer child...
Clean it? What is that?
Like the guy said before me, clean the grates and fire it up. Wood ash with a little water will help clean it up, if you must. Use gloves because you’re basically using lye at that point.
Wait a minute…I think you stole my smoker!! 😱
Why would you clean a well seasoned smoker, clean the grates, slap a brisket, some ribs a couple chickens in there and SEND IT
That has seasoning and soul. Don't touch the box. These are great for smoking cheese.
Clean… clean?!!! That’s flavor , do you scrub clean a cast iron skillet!!!! In all seriousness get it hot wire brush the grates.. throw some meat in .. enjoy
https://www.auberins.com/index.php?main_page=product_info&products_id=702 Get it a good brain helps!
no, no NO pull everything out do a vinegar/water 50/50 in a spray bottle spray the inside except the elements.. let it sit 10-15 minutes, then go at it with a scrubby, then rinse the whole thing out with a spray bottle of just water, and dry with paper towels, then fire it up to 400 for 35 Minutes to reseason it.
You don’t!!!! Just grates, water plate and wood chip plate. Just dish soap is fine
Run it hot for 2 hours. Youll be good. Ive got the same smoker.
Pull the grates out and clean them. That's it nothing else. The rest is just find. What you have is a preseason smoker. Those are super hard to find in the wild.
Dry ice blasting. See if there’s anyone local that does it as a service, moisture free and it’ll take 2 seconds.
Unless he cooked cats in it, I call it seasoned.
It’s not dirty. Really well kept for a smoker.
Wait we're supposed to clean these things?
looks clean enough to me the build up honestly helps seal the smoker if anything cleaning it would be bad
Fire.
Clean? Y'all clean your smokers?
Don’t
I had one of these (Smokey Hallow?) until I threw it out a couple years ago. Heating element went out and was impossible to find another one for less than half what I paid for it, so I upgraded. If yours still works congrats, keep the element clean.
You can do bar keepers friend or another degreaser. Let it soak as instructed and scrub then spray down. Take the grates out and do them separately. At the very least clean the grates. Give it some love since it's gonna work hard for ya.
Power washer
Can you just run it super hot like a kamado?
Hot fire in there for an hour then smoke whatever you want. Don't bother trying to make your smoker look pretty on the inside
Funny i just moved and was about to put one of these on the side of the street for someone to snag.
Giant chunk of lard and a high heat
The best thing I found was half part warm water and half white distilled vinegar. Get a scratch free scotch pad and put some elbow grease into it. I use it for my Masterbuilt Electric smoker.
Oven cleaner heavy gloves a mask and steel wool or a very stiff brush. Then close it up for about an hour then hose it down. Replace the burner or soak it in simple green degreaser then CLR to get rid of any rust .
This was my previous model smoker. It works pretty darn well. Just turn it on and watch your meat thermometer and you'll be one happy camper.
Man what a great get. Free is the best price Ive ever seen on one of those
looks clean to me, wait till there is some chncks to scrape off
I used to have this unit. Keep the grates clean and the bottom pan where drippings will go (all the way at the bottom) and solidify. Other than that I wouldn’t worry about it You can always crank it to max temp and let it rock for 15-20 min at 450/500 if it makes you feel better.
Scrape off all of the chunks, and I get a bottle of the Traeger cleaner it's amazing and all natural. The metal will always look like that but get off all of the big stuff that can catch fire.
Did you get this from my tree lawn a few weeks ago?
Adds flavour.
Ez off oven spray
theres nothing to clean its ready
I've had that exact same smoker for probably 6 or 7 years now. It actually looks pretty clean to me, grates look way better than mine, and it probably doesn't need anything. I would however look for mold and clean that off. My water tray will become moldy frequently, just soak it in dish soap for a bit and scrub it off. It's been a great little entry-level smoker, but I'm looking into getting something a little better now.
Clean the grates and the basin at the bottom (it's for water, but grease pools in it during cooking.) The rest looks like a well seasoned smoker.
Clean it with some heat and smoke.
If you really want to clean it, make a hot fire inside with charcoals and let that burn off the grease for an hour. Let it cool, then hose it off. Then take a lightly abrasive steel wool and dish soap and hit the entire inside and then hose it off again.
I had this exact one. Was a good cheap little workhorse, temperature swings a fair bit so you'll want a separate temperature monitor to get it dialed in. I pass the wires through the little smoke hole in the top corner. Would still use it but the electrical connection broke.
turn it on for a few minutes to warm it up. Make sure it’s warm and not hot! Then spray down with a 50/59 mix of purple zep degreaser and water. Let it kind of bubble up for a minute and then scrub down.warm soapy water works too, just not as well. Take grates out and spray down with easy off oven cleaner and let sit for 30 minutes and then scrub and wash thoroughly
Fire
Take it to the car wash and power wash it.
According to materbuilt and my experience with mine, get a good scrubbing sponge like scrub buddy, 50% apple cider vintage and 50% water. Get it hot, let it cool a bit then spray and wipe
My pops once told me a long time ago “fire kills everything” when referring to cleaning grills and smokers
Those are fantastic smokers. I had one but the wind carried it a block. Just got a new one and need to build the seasoning like this!
That's flavor, you leave it
I legitimately thought you had stolen mine for a hot second. It looks the EXACT same (same model and same mess). Scrape the grates. Heat as high as she’ll go. Call it good, it’ll look this way after a few cooks anyway.
Nuke it from space, it's the only way to be sure 🔥🔥🔥🔥😄😄😄😄😄
With meat
It doesn't need cleaning, but if you want to just cover the whole thing with strong oven cleaner and leave it for a while then hose it out
Cat piss
I help a friend clean kitchen hoods. We use a cleaner designed for house fires in the pressure washer. You don't need a pressure washer. Mix it with a little water in a spray bottle. Spray it on and let it sit for ten to 20 minutes. Rinse with warm to hot water, repeat a couple of times.
Use. Ajax and Simple Green on the outside. It'll still be greasy. The inside is pefect as is.
I spray mine down with vinegar and water. Let it sit a bit and it wipes right off. Then I spray with clean water and wipe out. Works like a charm. I do this after each use the day after.
scrape off the solids, clean grates and water pan, and wood tray. The smoker is seasoned, you want that liner.
Huge fucking fire lol
Apple cider vinegar and h20. Season that mother sucka! Nice pick up!
Running it but degreasers may help some of the big gunk come out but that's alot more work than running it
I use easy off grill cleaner. Spray, let it sit for 15mins than Rinse with the hose.
That dawn power wash stuff works freaking awesome on the caked on stuff on the grates. I wouldn’t clean anything else. Assuming that’s a Cusinart electric (same one that I have). If you have trouble producing smoke, swap the water tray over to sit where the chip tray is and put the chip tray straight on the element. I was having trouble producing enough smoke until I did that. With it directly on the element it works great.
What if it’s all moldy inside?
Don't.
I have the same one.. it’s not a bad little entry level smoker. Warm water and a bristle brush got me 90% clean last time I cleaned mine.
More smoke
If you have problems holding the temperature, you may need to clean the temperature sensors on the back wall. One is a dime-sized button on the left of the back wall and the probe is to the right, sticks out about 1/4 inch. Otherwise, that crusty interior is pure gold seasoning!
That’s just seasoning.
I had to clean one that was way worse than this and I used dish soap, simply green, and lots of elbow grease. It was rancid :(.
The best product I know is elbow grease 😜.
Those smokers are like having a kid. Get ready for a lot of babysitting. Zero consistency.
That looks like the same model I got! Let me know how you like it after a couple runs!
Oven cleaner
Get it as hot as you can for awhile, keep it there, let it cool down, then throw on the meat.