newbie question--cleaning

I use Greased Lightning about every other smoke on the bottom of my Smokette. Spray it on, let it drip for a 1/2 hour or so, then wipe it clean with a paper towel.

I then take a real small chunk of wood and let it burn for an hour or so to re-season. The sides and top I let be. Once they develop enough of a deposit, I plan on using a putty knife to scrape off any chunks that develop. (they haven't yet).

I've had mine for 8 months, smoking mostly butts & ribs- have done couple of yardbirds and a few briskets. The smoker hasn't been cleaned yet. I have wiped the bottom with a paper towel. Now I am sure some of the more sesoned CS smokers will chime in here with some more frightening horror stories than mine!

Not necessarily "the way",but my usual approach.

I clean the racks after each cook.

Side hangers about every 4-6.

If the interior door or sidewalls are really crusty,I'll give a light scrape with a plastic windshield scraper.[Which are really hard to find around the beach]

I throw out the foil from the bottom after each use,squirt bottom with a little window cleaner,let set and give a quick wipe.

Annually,I Grease Lightning the interior,hose out,dishwasher the racks,etc.

Check the whole cooker for any spot touchups,wipe on a protective coating of choice.

Calibrate my therms,add a couple chunks to woodbox,set at 250�,place probes through balls of foil and place on a couple of racks.

Run it about four hours to reseason and be sure I didn't drown any parts,very randomly glance at the two readout units to see if the cooker is on.

I do about the same, soak the racks in hot water & Dawn, toss out the foil & ashes, wipe the bottom if it's greasy, and wipe the bottom front rail. When the rack holders and woodbox get real black, I run them thru the dishwasher. Every once in a while, I clean the top with some Revere Ware stainless cleaner to shine it up.

I've had the smokette about 3 or 4 years. I do the least cleaning of the gang! LOL

Yes, clean the racks. Otherwise, I just use a metal spatula and scrape the gunk off the bottom -- don't use foil there, cause I find it makes cleaning even harder, since grease just drips down the walls and gets on the bottom anyway. No... just scrape the bottom, and leave the "seasoning" on the walls. I do foil the wood box, and replace that ever cook or two.

Thanks Guys (and maybe Gals)!!! I've had my CS about four months and used it alot. I already put the racks in the dishwasher after every cook and, thanks to you all, I think I have a plan to follow for the future (somewhere between Wheelz and Tom). Thanks again.

By-the-way, I ordered the book, "The Busy Cook's Guide to Spices" from www.theingredientstore.com My wife and I are really enjoying it and we have been using new spices/herbs/flavoring methods in the smoker. 'very happy (and once very unhappy) with the results.