Updated: August 2025 • Reading time: 8–10 mins
Table of Contents
- Why deep cleaning matters
- Tools & supplies
- Step-by-step: Safe deep clean for electric smokers
- How to re-season after cleaning
- How often should you clean?
- Visuals
- FAQs
- Sources
Knowing how Deep clean your smoker is an essential task for any pitmaster – especially if you have an electric smoker. Over time, tar and creosote (the sticky, black residue from smoke) build up on the interior walls. This buildup can make your barbecue food taste bitter, create safety risks (like grease flare-ups), and even damage your smoker by promoting rust or mold.
In this guide, we’ll explain why a thorough cleaning matters and walk you through a safe, step-by-step method to remove even heavy tar and creosote from an electric smoker. We’ll also show you how to re-season the smoker for optimal flavor. Finally, you’ll learn how often to clean your smoker and find answers to frequently asked questions – so you can keep your equipment in top shape and your food tasting great. <h2 id=”why-clean”>Why deep cleaning matters</h2>
- Flavor: Thick creosote buildup can make your smoked food taste bitter. It imparts an acrid, unpleasant taste that ruins the classic BBQ flavor.
- Safety: Excess grease and soot increase the risk of flare-ups or even grease fires, especially in certain types of smokers. Keeping your smoker clean reduces these fire hazards.
- Longevity: A light, even patina of smoky seasoning protects the metal from rust. But heavy tar deposits trap moisture against the metal and cause grime that can shorten your smoker’s lifespan. Regular cleaning preserves the life of your smoker.
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). This helps avoid damage to electric components and maintains your smoker’s warranty.
Tools & supplies to Deep clean your smoker
- Plastic or wooden scraper (for scraping without scratching the metal)
- Nylon bristle brush (for scrubbing surfaces)
- Microfiber cloths or paper towels (for wiping and drying)
- Spray bottle with a 1:1 hot water and white vinegar solution
- Optional (for grates & exterior): A food-safe BBQ/grill degreaser
- Heat-resistant gloves (to protect your hands during cleaning)
Step-by-step: Safe deep clean for electric smokers
- Unplug and cool down: Ensure the smoker is completely turned off, unplugged from power, and cool to the touch before cleaning. Remove all removable parts – this includes racks, drip tray, water pan, and the wood chip tray or smoker box. Set these aside for separate cleaning.
- Steam-soften the tar: Fill a metal or sturdy bowl with boiling water and place it on the smoker’s bottom shelf or drip tray slot. Close the smoker door and let the steam work for about 20–30 minutes. This steam bath will loosen and soften the greasy tar and creosote buildup on the interior walls, making it easier to remove.
- Dry scrape the interior: After steaming, put on heat-resistant gloves and use a plastic or wooden scraper to gently scrape off the loosened residue from the interior surfaces (walls, ceiling, door, etc.). Let the gunk fall to the bottom for now. Be careful not to gouge or scratch the metal; you just want to lift off the softened tar and flakes of soot.
- Vinegar mist and scrub: Mix a solution of hot water and white vinegar (50/50). Lightly mist the interior walls with this solution using a spray bottle. Let it sit for about 10–15 minutes to penetrate any remaining grime. Next, scrub all interior surfaces with a nylon brush to break up the last bits of residue. Wipe everything clean with a damp cloth. Important: Do not oversaturate the inside or allow water to seep into seams, joints, or any electrical components. Use just a light mist and controlled scrubbing.
- Degrease parts & exterior: Now focus on the parts you removed and the smoker’s exterior. Apply a BBQ/grill cleaner or degreaser (make sure it’s food-safe) to the racks, drip tray, water pan, and the outside surfaces of your smoker. Let the cleaner sit for the recommended time (if specified), then scrub these parts with your brush or a scrub pad. Rinse everything thoroughly with clean water and dry with a cloth. Note: Never use harsh chemical cleaners on the interior walls of your smoker – the interior should only be cleaned with mild solutions like water, vinegar, or approved smoker cleaning agents.
- Rinse and dry: Wipe the inside of the smoker one more time with a clean damp cloth to remove any vinegar residue or loosened gunk that fell during scrubbing. Then use dry cloths or paper towels to thoroughly dry every part of the smoker’s interior and the cleaned components. It’s important to remove all moisture to prevent rust. Leave the smoker door slightly open for an hour or so afterward, allowing any remaining moisture to air out.
Pro Tip: Line your drip tray with aluminum foil and empty it after each cook. This simple step catches grease and sauces, preventing them from burning onto the tray. It not only makes cleanup much easier next time, but it also helps avoid rancid grease smells and reduces heavy tar buildup.
How to re-season after cleaning
- Heat it up (empty): After deep cleaning and reassembling your smoker, it’s important to re-season the interior. Run the smoker (with no food or water inside) at about 135–150 °C (275–300 °F) for 1–2 hours. This drying phase will heat the metal, burn off any remaining traces of moisture or cleaner, and prepare the surfaces for a new seasoning layer.
- Add a bit of wood smoke: During this heating, add a small handful of wood chips or a couple of wood chunks to the smoker – just enough to produce a light, clean smoke. Let that smoke waft through the cooker for the remainder of the seasoning run. This will lay down a thin protective coat (a new patina) on the interior surfaces. Make sure the smoke stays thin and bluish (clean-burning), not thick and billowing. You want just a slight smoke to gently re-coat the walls without creating a sticky residue.
How often should you clean?
- After each cook: Once the smoker has cooled down, do a quick baseline cleaning. Empty the drip tray and safely discard any grease and drippings. Give the inside a quick scrape with a tool or brush to knock off any loose soot or food particles. Also, wipe down the glass door (if your smoker has one) and the exterior surfaces after every use. This routine light cleaning prevents buildup from becoming stubborn.
- Every 3–5 cooks: Perform a moderate cleaning after every few barbecue sessions. This means lightly scraping off any accumulated creosote or grease from the interior walls and applying a vinegar-water mist to dissolve tougher deposits, just as described above. Take out the racks, drip pan, and other removable parts for a more thorough cleaning with soap or degreaser as needed. By doing this every few cooks, you prevent heavy layers of tar from forming.
- Heavy use or using strong wood fuels: If you smoke very frequently (say multiple times a week) or often use woods that produce a lot of smoke and resin (like hickory or mesquite), you’ll need to clean more often. In these cases, consider doing a deep clean after every 2–3 cooks to stay ahead of the buildup. Heavy use and strong smoke can coat the interior faster with creosote, so increasing your cleaning frequency will keep your smoker running safely and your food tasting its best
FAQs
Can I use oven cleaner inside an electric smoker?
No — you should avoid using harsh chemical cleaners inside the smoker’s cooking chamber. Oven cleaners, degreasers, and other caustic chemicals can be too strong and may leave toxic residues on surfaces. They can also damage the interior finish. Instead, stick to mild cleaning methods: wipe the interior with a damp cloth or a vinegar solution, and reserve any heavier cleaners for the grates, drip pan, and exterior only. Always rinse and dry thoroughly after cleaning so your smoker is safe for cooking.
Is a dark, shiny coating inside the smoker bad?
Not necessarily. A thin, dark, shiny coating on the interior (an even patina of smoke oils) is normal and even desirable — it helps protect the metal and adds flavor to your barbecue. However, if that coating becomes sticky, tar-like, or starts flaking off, then it’s built-up residue that isn’t good. You should scrape that gunky buildup back down to a smooth, thin layer. Essentially, you want a dry, smooth, seasoned coating, not chunks of tar. Maintaining a light patina (rather than heavy creosote deposits) is the goal for both flavor and safety.
Will cleaning ruin the flavor of my smoker?
No — cleaning will not ruin the flavor as long as you re-season afterward. Deep cleaning removes rancid grease and thick creosote that actually produce bitter or off flavors. Once you’ve cleaned, simply run the smoker empty at 135–150 °C (275–300 °F) for an hour or two (with a bit of wood smoke) to lay down a fresh, clean coat of seasoning. This new patina will ensure your next cook has the excellent smoky flavor you want, without any of the bitterness from the old buildup. In fact, your food’s flavor should improve after a proper cleaning and re-seasoning.
What causes bitter, acrid smoke in a smoker?
Bitter or acrid-tasting smoke is usually caused by a few factors related to how the wood is burning and the smoker’s condition. One common cause is over-fueling – using too much wood or charcoal at once can produce thick, dirty smoke that doesn’t combust cleanly. Another cause is restricted airflow – if your smoker’s vents are mostly closed or the intake/output is blocked, the wood can smolder and release acrid compounds (white or yellowish smoke) instead of clean blue smoke. Finally, a smoker that’s loaded with creosote buildup will impart nasty flavors; as the new smoke passes over the greasy, sooty walls, it can pick up bitterness. To avoid bitter smoke: use the right amount of fuel, keep your vents open enough for good airflow, and clean out heavy creosote deposits regularly so your smoker’s interior is relatively clean.
Sources
- Masterbuilt 710 Series Manual — Official cleaning & storage notes from Masterbuilt (a popular electric smoker manufacturer).
- Simple Green – How to Clean a Smoker — Guide to smoker cleaning using a Safer Choice certified cleaner (great for grates and exterior, and it rinses off cleanly).
- Smoking-Meat Forums – Cleaning and Seasoning Tips — Community discussion on realistic cleaning schedules and best practices for re-seasoning a smoker after cleaning.
