Cleaning: wipe down exterior with soft damp cloth and mild soap. Wipe clean with water soaked cloth.
Soak racks, drip tray, and bowl in tub with hot water to loosen crud. Scrub with soft bristle plastic brush.
Wipe interior with water soaked cloth. I never use soap or detergents on interior or associated parts. I only clean the bottom of interior of any fats or oils . Once in a blue moon I might wipe the inner walls. The whole idea is to get a nice smoke coating on the interior and is known as seasoning the smoker.
The main concern with cleaning is just getting the crud out and any oils or fats. These can go rancid and create bad smells or mold.
Always wipe your door seal (rubber ) with a bit of vinegar to clean all the grime off. Also clean the surfaces where the seal mates with the cabinet. Then give the seal a light coat of vegetable oil. This helps keep it pliable and prevents cracking of brittle rubber.
You may have to carefully clean the temp sensor on back wall once in a long while. Here and only here would I use a small amount of oven cleaner on a cloth, just a small blob and wipe sensor gently.
Look carefully around element and clean any debris, oil or fat.
You’re okay to store it outside as long as it doesn’t get wet at all or if you live in a really damp climate. The electronics in the smoke generator and control panel will not like dampness or moisture. I wouldn’t store it outdoors during cold freezing weather either. It’s an electronic appliance and should be treated as such.
Long story short, it’s fine to have a good layer of smoke inside, actually it’s desirable . Anything removable I keep as clean as I can so it doesn’t transfer flavours or bacteria. It’s also a pleasure to use when you pull it out and everything is clean and ready to go.
