I put aluminum foil on the bottom and on the wood holder each time i cook. I wipe the walls after the oven cools, but the inside still seems to be getting very discolored. Is there a better system or method for cleaning the smokette?
Original Post
with every thing i've seen in these forums i think thats the way it should be.its seasoning like you would with a cast iron frying pan the more you use it the better and blacker it gets.i believe all you should be doing is wiping the grease and fat from the bottom and leave every thing else the way it is.