How to Deep Clean Your Smoker: Safely Remove Tar & Creosote (Electric Smoker Friendly)

Updated: August 2025 • Reading time: 8–10 mins

Why deep cleaning matters

• Flavor: Thick creosote makes food taste bitter.
• Safety: Grease build-up raises flare-up risk in some smoker types.
• Longevity: A light patina protects metal; heavy tar traps moisture and grime.

Manufacturer advice: for Masterbuilt electric smokers, wipe the interior with a damp cloth (no cleaning agents), and use cleaners on removable parts & exterior only. Always dry thoroughly. See Sources.

Tools & supplies

• Plastic or wooden scraper, nylon brush
• Microfiber cloths or paper towels
• Spray bottle with hot water + white vinegar (1:1)
• Optional (for parts/exterior): Food-safe BBQ/grill degreaser
• Heat-resistant gloves

Step-by-step: Safe deep clean for electric smokers

1. Unplug & cool down. Remove racks, trays, water pan, wood chip tray/housing.
2. Steam-soften tar. Place a bowl of boiling water inside; close door 20–30 min.
3. Dry scrape. Use a plastic/wood scraper to lift softened tar; avoid gouging.
4. Vinegar mist. Lightly mist interior with hot water + vinegar; wait 10–15 min; agitate with a nylon brush; wipe clean. Avoid soaking seams/electrics.
5. Degrease parts & exterior. Apply BBQ/grill cleaner to racks, trays, and the exterior. Scrub, then rinse thoroughly. Do not use cleaners on interior walls.
6. Rinse-wipe & dry. Wipe the cabinet with a damp cloth; dry completely; door ajar to air out.

How to re-season after cleaning

1. Run the smoker empty at 135–150 °C (275–300 °F) for 60–120 minutes.
2. Add a small charge of wood for a clean, thin patina. Avoid heavy, billowing smoke.

How often should you clean?

• After each cook: Empty drip tray; quick scrape of flakes; wipe glass/exterior.
• Every 3–5 cooks: Light interior scrape + vinegar mist; deep clean parts.
• Heavy use or strong smoke woods: Increase frequency as needed.

Visuals

FAQs

Can I use oven cleaner inside an electric smoker?

No—avoid harsh chemicals on the interior. Use a damp cloth for the cabinet and reserve cleaners for removable parts/exterior. Always rinse and dry thoroughly.

Is a dark, shiny coating bad?

A thin, even patina is good. Sticky, tarry, or flaky buildup is not—scrape it back and maintain a light layer.

Will cleaning ruin the flavor?

Not if you re-season. A short empty run at 135–150 °C lays down a fresh, clean patina for great flavor.

What causes bitter, acrid smoke?

Over-fueling, smoldering wood, restricted airflow, and heavy creosote deposits. Burn clean, ventilate well, and keep deposits under control.

Sources

• Masterbuilt 710 series manual — cleaning & storage notes.
• Simple Green – smoker cleaning guidance — Safer Choice, clean-rinsing formula for parts/exterior.
• Smoking-Meat Forums — realistic cleaning cadence and seasoning approach (community practice).