Smoker Maintenance Basics

Pellet grills are the most common smoker we see in LA backyards, and most of their problems come from three things: ash, grease and pellets.

• Ash in the fire pot builds up and smothers the fire, which causes temperature swings, flameouts and, in some cases, a burn-back where fire travels up the auger tube. Vacuum the fire pot and barrel every few cooks with a shop vac, only when the smoker is completely cold.
• Grease runs down a sloped drip tray into a bucket. A clogged drain or full bucket sends grease into the barrel, where it can ignite. Use tray liners and change them often.
• Pellets absorb moisture and swell, turning to sawdust that jams the auger. Near the coast, the marine layer is enough to soften pellets left in the hopper for a week or two. Empty the hopper if you won't cook for a while and store pellets in a sealed bucket.

These are heavy steel and they last a long time if rust is kept in check. After every cook, once the firebox is cold, remove the ash; ash holds moisture and eats through the firebox floor faster than anything else. Scrape the cooking chamber walls when buildup gets thick, and keep the grease drain open.

Watch for creosote, a black, shiny, sometimes flaky deposit on the inside of the chamber and stack. It forms when wood smolders with too little air and gives food a bitter taste. Scrape it off, then run cleaner fires with good airflow and well-seasoned wood.

For rust on the exterior, wire-brush the spot and touch it up with high-temperature grill paint. Inside the chamber, keep a thin coat of cooking oil on bare steel after cleaning.

Ceramic kamados are nearly self-cleaning. Running the grill at high heat for 20 to 30 minutes with the vents open burns off most interior residue (don't do this routinely at extreme temperatures, which can stress the gasket). Remove ash from the bottom regularly so it doesn't block the lower vent.

• Gasket: the felt or fiberglass seal around the rim wears out, and a worn gasket lets air in and makes temperature control difficult. Replace it when it's flattened, burned or peeling.
• Bands and hinges: the metal bands that hold the dome can loosen and rust over time, especially near the coast. Tighten them periodically and check alignment so the lid seals evenly.
• Cracks: small hairline cracks in the firebox or fire ring are common and usually harmless. Avoid sudden temperature changes, and never pour water inside.

We service smokers as part of our smoker, griddle and pizza oven service, including deep cleaning, gas smoker burner and igniter work, and temperature gauge replacement. On gas grills with a built-in smoker box, smoker box repair covers the burner and box. If your smoker sits in an outdoor kitchen, we can handle it during the same visit as the grill.