How to Clean A Smoker After Use

In this guide, I will provide details for how to clean a smoker and discuss why it is important to do so. 

No one really likes to clean, but in this case it has to be done. It is not a difficult task. The key is to be consistent. 

I have always cleaned my smoker and it still looks good after 10 years. This information in this guide is based on my experience and review of numerous articles on the subject.

So, whether you have an electric, offset, or pellet smoker – this guide is for you. In it you will find instructions for performing routine maintenance and deep cleaning activities.

Continue reading to find out how to clean your smoker and keep you cooking for many years to come.

Related article: Best Smoker Grill Combos

The Importance of Cleaning a Smoker

You have to keep your smoker clean to make sure it performs like it should. There are no ands, ifs or buts about it.

When you smoke food the inside of the smoker is left with a buildup of creosote and soot. And all the juices, fat, grease, and seasonings settle in the bottom of the smoker. All this nasty stuff has to be removed periodically.

You are asking for trouble if you don’t keep your smoker clean. Check out the following reasons why it is important to do so.

• Maintain cooking performance. Buildup combined with poor and infrequent cleaning methods decrease cooking performance. If you don’t perform cleaning, the the ability of your smoker to impart flavor to your food will suffer. 
• Fat can become rancid. Rancid grease that accumulates at the bottom of the grill can smoke and leave your food with a nasty flavor.
• Grease can cause a fire. Be careful of grease buildup. Grease increases the likelihood of a fire that can burn your food and damage your smoker.
• Control creosote. Creosote can flake off onto food. You definitely don’t want to add carbon deposits to the menu.
• Prevent Rust. Grease can trap water against metal surfaces. It’s critical that you keep your smoker clean and properly maintain its protective coating to prevent rust.

Before you clean your smoker, I recommend you read the owner’s manual and make yourself aware of any special precautions.

This can prevent unintended personal injury and damage to the unit.

What You Need 

The equipment you need to clean your smoker depends on the type you own. The basics are listed below.

• Cleaning Solution
• Plastic Scraper
• Grill Brush 
• Large Tub  
• Rags or Paper Towels

You never want to use cleaning products with harsh chemicals. They may make your cleaning job a little easier, but you may leave behind a toxic residue that can end up in your food. A nonabrasive cleaner like a mild dish detergent is your best choice. 

Beyond those already mentioned, a few additional items may come in handy when you clean. A wet/dry vac or shovel will make removal of ash and debris a breeze. I always wear gloves to protect my hands. 

As time goes on a lot of what you use will come down to what you feel helps the most.

Directions for Cleaning an Electric Smoker

When cleaning an electric smoker be careful to keep the electronics dry.

Routine Maintenance

• Rub cooking racks with vegetable oil before each use to keep food from sticking.
• While still warm, use  a wire brush to scrub the racks and remove food and grease residue after each cook.
• Remove the racks, water bowl and drip pan. Clean in hot soapy water. Some people use the dishwasher (if recommended by the manufacturer).
• Cover your smoker with a protective cover to protect it from dirt and the elements.

Deep Cleaning

1. Clean Burn. Heat your smoker to its maximum temperature for 1 hour. 
2. Allow smoker to cool down. Let it cool slightly then wipe down the chamber with a rag or paper towels. 
3. Take out removable pieces. Remove the chip tray, water tray, racks, shelves and other parts before cleaning.
4. Soak interior parts. Soak removable parts in warm soapy water or dishwasher to loosen debris. Use a scraper for stubborn areas.
5. Scrape out buildup. Scape down large chunks on surface walls with a soft plastic scraper. You just want to remove residual debris, not scrub off seasoning. Sweep out debris from the bottom of the chamber with a soft bristle grill brush.
6. Clean the exterior. Clean the exterior with an all purpose cleaner and rags. It’s okay to clean the exterior with a mild oven or grill cleaner.
7. Reassemble parts. Replace the grill parts that were removed.
8. Re-season your smoker. Coat with cooking oil and heat to maximum temperature. Keep at this temperature for 30 minutes.

Directions for Cleaning an Offset Smoker

Routine Maintenance

• Clean the cooking rack after each use with a grill brush. Make sure the rack is still warm for best results.
• While the smoker is warm, use a scraper to remove any grease from the smoke chamber. Empty the drip pan. Clean the lid gasket with a wet rag or paper towel.
• When the smoker is cold, remove the ash and place in a metal container. 
• Scrape the inside of the lid and remove any buildup that can flake off and get into food.
• If necessary, occasionally re-oil the smoker to prevent rust.

Deep Cleaning

1. Scrape the cooking rack. Use a wire brush to remove baked-on food and debris. Place in a tub of hot soapy water.
2. Scrape and brush heat diffuser plate. Use a grill brush to remove debris. Place in the tub of hot soapy water.
3. Remove the smoke stack cap. Take off and place in the tub to soak. Clean the inside of the smoke stack with a stiff brush.
4. Clean walls. Scrape out buildup from the cooking chamber and firebox. Remove all the stuff that can flake off into your food. 
5. Remove debris. Use a shovel or wet/dry vac to remove debris from the pit. If you want to take it a step further, you can pressure wash the smoker for extra cleaning.
6. Clean the thermometer. Wipe off debris from the temperature probe. Buildup on the probe can affect accuracy.
7. Clean the exterior. Clean outside of the smoker. It’s okay to clean the exterior with a mild oven or grill cleaner. Or you can use mild soap and water.
8. Scrub the smoker parts. Remove the parts from water and scrub with a grill brush to remove stubborn deposits.  Allow to air dry.
9.  Reassemble the smoker. Place all parts back in their correct location. Refer to your owners manual if you need to.
10. Treat Rust Spots. Use a wire brush to remove deep rust. Follow up with fine sandpaper. Spray-paint exterior rust spots with a high-temperature paint.
11. Re-season your smoker. Oil and heat to 275°F to prevent rust. Food grade oil can be sprayed on for easier application.

Directions for Cleaning a Pellet Smoker

Keep the inside of your pellet smoker dry to protect electronics and prevent pellets from breaking up and damaging the auger. 

Make sure that your pellet smoker is cold before deep cleaning.

Routine Maintenance

• Clean out the ash pot before every cook. Remove the cooking racks and lift up your flame deflector plate and slider/sear plate to access the ash pot.  
• Heat to the highest temperature for 10 minutes. Brush the grill rack with a brass-bristled brush. Turn off and allow to cool slightly. 
• Remove the grease bucket from its hook and put it in a place that animals and kids can’t reach.
• Wipe down the outside surface with a damp rag. 
• Inspect the foil on the drip pan. Replace if needed to prevent a grease fire.
• Treat peeling paint to prevent rust.

Deep Cleaning

1. Take out removable pieces. Remove grill rack and smoke stack cap. Take off any foil covering the drip pan and flame deflector plate and scrape away food and grease buildup. Place in a large tub of hot soapy water to soak.
2. Scrape away buildup. Clean out the dripping tracks on each side with a stiff brush. A grease fire can easily pop up because of grease deposits on the tracks.
3. Clean grill parts. Scrub items in water as needed. Allow parts to air-dry.
4. Clean inside of the smoke stack. Scrape the inside of the smoke stack with a grill brush. Wipe out the remaining debris with a wet rag or paper towel. 
5. Scrape walls and lid. Scrape away any flakes of creosote on the inside of the lid and walls of the cook chamber. 
6. Remove debris. Use a shovel or a wet/dry vac to remove scraped debris from the smoke chamber. Wipe out grease and oil with paper towels.
7. Wipe down the thermometer. Wipe off debris from the temperature probe to prevent inaccurate temperature readings.
8. Clean the exterior. Wipe down the outside of the smoker using a light degreaser or bleach foam cleaner. 
9. Replace foil on grease bucket. Cover with heavy-duty aluminum foil.
10. Inspect controller. Dissemble the bottom of the controller. Perform a visual check and vacuum out any cobwebs or insects.
11. Re-assemble smoker. Put the grill parts back in place after they are completely dry. Don’t forget to hang the grease bucket from its hook.

How Often Should You Clean

Perform routine maintenance of your smoker before or after each use. 

Deep cleaning frequency depends on the type of smoker.

1. Electric smokers. Deep clean every 4 or 5 cooks to keep it operating at peak performance. 
2. Offset smokers. Deep clean 2 to 3 times a year if used regularly. Otherwise, once per year is adequate.
3. Pellet smokers. Deep clean at least once a year. If used frequently, you should clean every 3 to 4 months. 

Seasoning A Smoker

It is important to season a smoker before it is used for the first time and after deep cleaning. Seasoning leaves an oily protective surface over metal surfaces that prevents rust by repelling water.

Even if the manufacturer doesn’t recommend seasoning before the first use, it is wise to heat the smoker to 275°F before you cook with it. This will get rid of any residual chemicals leftover from the manufacturing process and cure the paint. 

Plus, it is good to cook without food to get comfortable with using it.

Specific seasoning details are provided in your instruction manual. However, the general method is the same for all smokers.

1. Coat the entire inside surface with oil. Use any kind of cooking oil or animal fat with a high burning point like canola or grapeseed oil. Spray or wipe on surfaces.
2. Heat the smoker to 275°F. After you apply the oil, heat the smoker to 275°F. Any temperature higher than this may damage the paint.
3. Open the smoke stack. Make sure the smoke stack is open to maintain airflow.
4. Maintain smoker temperature. Keep the smoker at 275°F for 2 to 3 hours.

If you plan to cook afterwards, allow the temperature to drop to 225°F before adding food. Otherwise, remove the heat source and let the smoker cool down before storing.

Other Considerations

The steps above can be modified a little. For example, some people use a propane torch to burn off creosote and baked-on food. Others use a wire brush wheel attached to a grinder. 

These methods seem to work fine, but if you use them be sure you really know what you are doing. Don’t take unnecessary risks!

Also, use brushes with brass bristles to scrape your cooking racks. This is very important if you have porcelain racks. Brass keeps them from nicking.

Finally, you will notice that the interior surfaces of the smoker chamber get darker as you use it. You should not expect a to return to the original color. This is normal and a benefit because it makes it harder for rust to form.

The Bottom Line

If you are like me, you want to get the most out of your smoker for as long as you can. That means you have to maintain it by keeping it clean.

Doing so will allow it to perform like it should and keep your food tasting good. Regular cleaning will also prevent a grease fire from starting inside your smoker.

Don’t let grease and grime take the life out of your smoker.