Cleaning 008

I change the aluminum foil and clean the racks. I only scrape the larger flakes from the sidewalls. I used to clean it all and found out it did not matter. I have not had any issues.

I only clean the racks and change the foil. The only thing I do other than that is to make sure no big flakes are hanging from the top and sides. If there are then I scrape them. The black color in the smoker is the seasoning and it adds to the flavor of your food. I only completely clean my smokers shiny if something goes wrong and the scent of the seasoning goes bad. Since I don't want THAT added to my meat it's time to scrub a dub!

I do everything the others say except when I pull the foil off the bottom I scrape the bottom of any excess grease and they wipe down the bottom with paper towels.
I bought some plastic putty knives at H.Depot and they work great.
Refoil, reload and recover the top of woodbox with foil and add wood.
Spray racks with Pam and ready to go the next round.
Dont forget to poke a drain hole in the bottom foil sheet.

I looked back in the archive a few weeks ago and saw some references to folks using lemon juice (and elbow grease!) with paper or cloth towels to clean the interior of the smoker. I tried it and it seems to do OK. Obviously, using some type of oven cleaner or any chemical cleanser introduces the chance of chemical soup in your (special) barbequed meat. I think I'll take advice above, though, and just hack off the big flakes.

Clean the grills . Dont touch the walls its just like moms cast iron pan.

All I worry about is excess grease. Everything else is seasoning and that's part of the flavor.

I put all that comes out in the dishwasher on potsandpans highheat setting. I only wipe the inside out with dry papertowels. I have not found the need to scrape anything out of my Smokette in the 6 years I have had it. I leave it open to air out in the sun alot while removable stuff is in dishwasher.

Uh...oh, never mind.