smoking fish and beef in the same oven?

You don't want to clean the good smoke crust that is your seasoning you want that. I use foil on the bottom and on the top of the smoke box for easy cleaning and I use little simple green to clean the grease off the bottom and use a paint scapper to scape the walls and door if needed.I put the rack holders in the dish washer.

I do the same foiling process and the thought never crossed my mind to clean between products.

No one has complained and I haven't noticed any off flavors.

Not having to thouroughly clean it each time was one of the selling points for me.

Well, as long as I'm not smoking fish and beef in the same smoker at the same time, I haven't run into any problems. Well, I know how good some of you are, but guess I'm too lazy.

Did my bi-annual clean up last weekend, we had great weather here. Was gonna post, guess this is as good a place as any.

Twice a year, before summer and late fall, I take the foil out and give me smoker a good scraping (I use a spatula). This gets the chunky gunk (that's the technical term for food that drips down the side and cooks, and cooks.... But I don't try to scrape off all that good seasoning that has built up. Nope, no sir. I take out the foil pretty much after every 3 to 5 smokes.

I only clean the grates when they need them. I keep them clean by wiping them off between smokes. I also have this cool tool for cleaning ceramic grates that works too.

Smokin'

Man you just made my day mine has old foil and I dread cleaning it out from making jerky.

sounds awful.

and you know, for everyone of us who posts that we clean them out...I'll bet there are MORE than a few who have never cleaned them.

Yummmm---eeeee

now if I could just come up with as many good arguments for my basement...