The secret of smoking meat is heat, time, and smoke, and the secret of great smoked meat is the airflow. It would help if you had a smoke to grill the meat, but you cannot hold it for too long. Because smoke that becomes too heavy or stays for too long creates a substance known as creosote.
To get the best of your smoker, the maintenance of the smoker is essential to prevent the buildup of carbon. Clean your smoker regularly and let air flow in the smoker.
What is creosote?
Creosote is a thick, oily substance leftover by fire. It can make your food tastes bitter and numbs your tongue when you eat that food. If you have ever left a food due to the numb feeling on the tongue, then it is because of creosote build up on the meat. To get perfect, delicious, and tender meat, you should know how to clean creosote from the smoker.
How to clean creosote from the smoker?
To clean creosote from the smoker, the foremost thing you have to do is to clean your smoker.
Clean the smoker
If you are serious about cleaning and maintaining your smoker, then you should clean it after every use. It will keep your smoker hygienic, and it will cook a lump of delicious juicy meat within a few hours. Here are the few easy steps to clean the smoker.
Pre-heat the smoker
Before cleaning the smoker, you should heat the smoker so that all the germs, bacteria, and maggots will be easily killed.
Scrub the interior
Before cleaning the interior of the smoker, wait for a while to let the smoker cool down. Then use a soft brush or scraper to clean or wipe off all the debris and residual.
Use warm soapy water
After scraping the residue, take a spray bottle, add some warm water in it and add dishwashing soap in it. Mix it well and spray it in the interior of the smoker.
Use clean cloth
After spraying warm soapy water in the smoker, use clean cloth or towel to clean the inside of the smoker entirely.
By following these significant steps, you can easily clean the smoker, but do not forget to remove all the removable things so that cleaning becomes easier if you need more detailed instructions, then you should know how to clean an electric smoker.
After cleaning the smoker well, its time to eliminate the creosote from the smoker to protect your food from that bitter taste and smell. Keep in mind that you have proper airflow. But if you have a small water smoker, then you do not need to worry much, but if you have a vent, then you need to make sure that enough smoke is getting out to prevent creosote from building up.
Testing for creosote
To test the creosote level, take an ice-filled glass in the stream of smoke coming out of the smoker. If you notice black specks on the glass after a while, then you do not have proper ventilation. Then immediately open the vents so that more air could flow through the smoker.
If you have a vertical water smoker, then remove the lid for several minutes to let the smoke escape. Once you start observing creosote, it is time to stop adding wood to the fire. At this point, you need to wrap the meat with foil to avoid direct contact with smoke. Another way to test creosote is by testing the meat.
Take a piece of darkest meat along the surface and put it in your mouth. Let it sit on your tongue for a little while. Is it taste bitter? Does your tongue feel a little numb? Then your smoker needs your attention. Clean it thoroughly and let the air circulates in it.