After Smoke Cleanup

[DADAKOTA]

After the smoke I know you have to clean the racks, pan, tray, and V - Shield.  Do you also wipe ot the cabinet?  Anything else need cleaning?  All new to me.

[FLBentRider]

Leave the cabinet be. As the smoke accumulates your food will taste even better.

You might want to wipe down the door seal.

Clean the vent every so often.

[DTAggie]

Ditto FLB.  Somehow CRG gets his v-tray sparkling every time.

[beefmann]

clean the racks, v tray, wipe down the doe seal and where it  meets the cabinet and maybe the  exterior, have fun and enjoy

[ArnieM]

I use Dawn Power Dissolve for the racks and V-Tray.  Place the racks on top of the V-Tray in a sink and spray them.  Let them sit for 15-30 minutes.  Rub them down and then into the dishwasher.

I use a small bronze brush on the SG chute and hotplate to get off any accumulation.

[Caneyscud]

Clean - you supposed to clean?

[GusRobin]

Ditto FLB.  Somehow CRG gets his v-tray sparkling every time.

Not really. I think he has a brand new one that he never uses. When he takes pictures he substitutes the new one so you just think he cleans it.

[classicrockgriller]

Ditto FLB.  Somehow CRG gets his v-tray sparkling every time.

Not really. I think he has a brand new one that he never uses. When he takes pictures he substitutes the new one so you just think he cleans it.

I use Dawn Power Dissolver like Arnie does. I don't take a picture of a "New" V-tray.

[Tally Ho]

Good question DADAKOTA....and plenty of good answers.  I am learning also.

I agree with the buildup of smoke to season the smoker, but attached is a photo of about 1/16th to 1/8th inch of burnt drippings just above the heating element from my first smoked whole chicken.  The V tray was correctly in place but drippings still accumulated along the wall and burnt.  My concern is this buildup being so close to the heating element.  Should this be scrubbed off?  It doesn't come off easily. 

Thanks.

BTW - my first smoked whole chicken was awesome thanks to the posts from this forum.

[classicrockgriller]

I think most of us position our food at the front of the racks, ... well I know I do.

But, the stuff that drips down the back wall is usually burnt before it reaches the element.

If you can take a paper towel and knock off any crust, that will be good enough.

[DTAggie]

I have yet to see anything like that drip down behind my tray.

[Uncle Pigfat]

SOS pads, hot water and elbow grease also work rather well.  They get my vpan, racks and other removable items looking nearly new every time I feel like really putting the boots to them.  Discoloration is fine - it's a smoker after all.  Just make sure the greasy buildup is clean so you don't risk a fire.

[Mailman]

SOS pads, hot water and elbow grease also work rather well.  They get my vpan, racks and other removable items looking nearly new every time I feel like really putting the boots to them.  Discoloration is fine - it's a smoker after all.  Just make sure the greasy buildup is clean so you don't risk a fire.

I ditto the SOS