Smoke odor survives ordinary cleaning because it is not sitting on surfaces; it is inside them. Heat during the fire opens pores in paint, wood, and fabric and drives odor compounds in, and they re-emerge every time the room warms up. That is why a house can smell fine on a cool morning and strongly of smoke by a warm afternoon, and why scented products only win for a few days.
The Menifee version of this problem has two sources that must be told apart: soot residue from your own fire hiding in ducts and cavities, and wildfire ash that entered on the wind and settled in the attic and window tracks. They smell similar and clean differently. The assessment that wipes a test patch in three places, room, duct register, and attic hatch, is the one that has actually diagnosed your house.
The worst offender is protein smoke from cooking fires: nearly invisible, powerfully odorous, and spread through the whole home by air currents and the HVAC system. Grease based residue also coats duct interiors, so every heating cycle re-doses the house. If the smell is everywhere but the film is nowhere, suspect protein smoke and check the ducts before blaming the walls.
What removes it is sequence, not scent: find and remove or seal the source material, clean surfaces with the dry first method, clean or seal ducts as needed, then run professional deodorizing on the cleaned space. Skipping to the last step is the most common reason odor jobs fail and have to be done twice.
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