OK dumb question.
How much do you clean the inside of the smoker? I know the smoke discolores the walls some. Do you clean that off each time back to siler or let that smoke build up some for flavor?
Let it build.
Clean the Racks, Vtray, water bowl, tray at the bottom if you need to, door seal and box where door seal comes in contact with. Blow the saw dust out of the smoke gen, and scrape the puck burner if needed.
That is it.
Some day way in the future you may get some flaking on the walls, wipe off the big pieces so it won't fall into the food but don't scour it out.
I concur with Gizmo. Additionally, you'll want to remove the vent at the top from time to time........gunk will build up around it and make it more difficult to move the vent (which should never be more than 50% closed). Other than that, leave the wall alone unless they start to flake.....the buildup on the walls is a good thing.
And one more thing......there are no stupid questions on here.
Good luck and welcome.
SD
W E L C O M E to the Forum scootertgm!
Clean ? I clean the:
(every smoke)
V-tray
bottom tray
water bowl
racks
(3 months)
vent
I was cleaning the same thing. Just wanted to make sure I was "Doing it right".
So far I've smoked a turkey breast, a chub or Jimmy Deal sausage, and last week, some salmon.
Going to try ribs this weekend.
Welcome to the forum Scootergm!
And thanks for asking that question...had been wondering about how and what needed to be cleaned in my smoker too.
Carolyn
Quote from: scootertgm on January 13, 2009, 06:01:57 AM
, a chub or Jimmy Deal sausage,
Otherwise called a (http://i94.photobucket.com/albums/l95/43something/45yrtyhrt.gif)
Welcome scootertgm- lots of fun and lots of info and experience here. So grab on and go for a ride.
Shakespeare