Another Smoker Question......
Considering getting a smoker similar to the one in the link below. So my question is, are these things a pain in the rear to clean after use? I have never had much time for pain-in-the-rear jobs, and as I get older I find I have an extremely short fuse for stuff like that. TIA for any insight.
https://www.homedepot.com/p/Smoke-Hollow-36-in-Digital-Electric-Smoker-with-Window-in-Black-3616DEW/302327776
https://www.homedepot.com/p/Smoke-Hollow-36-in-Digital-Electric-Smoker-with-Window-in-Black-3616DEW/302327776
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quote:Originally posted by Brian98579
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From what Sam06 posted previously about his Wife having his Smoker, steam cleaned, it is not recommended. I plan on letting my new digital time/temp Masterbuilt smoker aquire its gunky goodness, lovingly built up over time. 0 -
Clean the racks, and the temp readout glass. That's all. You want the smoke buildup inside, same as seasoning a cast iron skillet. 0 -
My first charcoal smoker I cleaned with degreaser and had it spotless clean.It rusted away.the charcoal smoker I use now,I have had about 20 years and I leave it dirty and greasy until I get ready to use it and clean it just before I cook with it.The grease prevents them from rusting. 0 -
It must do, buddy. I already had mine when I moved here 33 years ago, and it is still completely intact. 0 -
You have to clean the racks and periodically the inside as well or the food being smoked will take on a negative taste. I put aluminum foil on the bottom and when an obvious accumulation builds up, change it. This happens faster with maybe a very greasy fish. If you want your jerky to taste like old greasy fish, leave it there. Best fish for me to smoke are trout, Salmon, and white bass. If you cant catch a cold when you go into a walkin clinic, no need to worry. I make my own Hickory and Apple chips and do buy some Mesquite. I smoke a lot of fish for half for other people. Whole chickens and pork roast are two of my favorites. 0 -
I only clean the racks. 0 -
Most of the fat and oil will drip to the floor of the smoker and drain in the pan thru a drain hole in the middle.
What I do is make a liner for the bottom out of foil and poke a hole in the foil and align with the drain hole. Toss foil after smoking. Saves a huge cleanup mess.
I too never clean sides just the racks.0 -
Mine has a water pan. All the fat drippings go into the water, so no odd odors between batches. 0 -
The fat is where its at so let it be... 0 -
Sounds great, I can deal with the racks, and some foil in the bottom. Thanks to everybody for input! 0
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