After every cook, scrape the grates, empty the ash and empty the grease. Once or twice a season, brush out loose flakes and wash the racks. Do not scrub the inside walls bare: the dark coat is seasoning that protects the steel and helps hold heat. Only scrape off what is flaking or loose.
What to clean, and what to leave
- Grates: scrape after every cook
- Firebox ash: empty before every cook
- Grease drain and bucket
- Chimney and cap: brush out loose flakes
- Walls: leave the dark coat, scrape only loose flakes
After every cook
- While the smoker is still warm, scrape the grates with a bristle free brush or scraper.
- Once it is cold, empty the ash from the firebox or firepot. Ash holds moisture and rusts steel from the inside.
- Empty the grease bucket or drip tray, and the water pan if there is one.
- Leave the lid or door cracked for an hour so moisture can escape, then cover it.
Why ash matters most
Ash soaks up moisture from the air and turns caustic, and left sitting against steel it is the fastest way to rust out a firebox. It also blocks airflow, so the next fire struggles to hold heat.
Scoop it into a metal bucket, never plastic: ash can hide live embers for a day or more.
By kind of smoker
- Offset smoker
- Empty the firebox ash every cook. Scrape the grates, and brush loose flakes from the barrel and chimney a few times a season. Leave the dark coat on the walls.
- Vertical charcoal smoker
- Empty the ash and the water pan after every cook; a foil lined pan saves scrubbing. Scrape the racks.
- Pellet smoker
- Vacuum the ash from the firepot every few cooks, with the grill cold, and change the drip tray liner. Empty old pellets from the hopper before storing it.
- Kamado
- Run it hot for 20 to 30 minutes to burn off the inside, then sweep the ash out through the bottom vent. Never wash the ceramic with soap.
- Electric smoker
- Empty the wood chip tray and water pan after each use, wipe the inside while warm, and clean the glass door with warm soapy water once cool.
- Gravity fed smoker
- Clear ash from the firebox and the ash bin each cook, and keep the fan and its intake dry and free of ash.
If your smoker has mold
Mold grows on grease and moisture in a smoker left closed and damp. It is fixable. Scrape out everything loose, wipe the inside with hot water and a little dish soap or vinegar, then run the smoker at its hottest for an hour to kill what remains. Rinse and dry the grates, oil them lightly, and season with a burn off before you cook. Leave the vents open while it is stored to stop it coming back.
Which smokers are easiest to keep clean?
Here is the average Maintenance score by kind of smoker, across the 44 we have scored.
Kamados score highest (8.6) and gravity fed smokers lowest (7.5). Kinds with fewer than four scored models are a guide rather than a verdict.
Questions people ask
- Should you clean a smoker after every use?
- Clean the grates and empty the ash and grease every time. Leave the walls alone; a deep clean once or twice a season is plenty.
- Is the black stuff inside a smoker bad?
- A smooth dark coat is seasoning and is fine. Loose, peeling flakes can fall onto food, so brush those off.
- How do I clean smoker grates?
- Scrape them warm after each cook, and soak and scrub them a few times a season. Our guide to cleaning grill grates covers each material.
- Can I pressure wash my smoker?
- Not the inside of a steel smoker: it strips the seasoning and drives water into seams where rust starts. Never on electric or pellet smokers, which have wiring and controllers.