I use a vertical cabinet smoker fired with gas.
It now has a layer of crud on the inside walls.
What is a good way to clean it?
How thick is this layer of crud?
I have a GOSM and the inside walls are coated pretty good with smoke "crud" but I don't worry about it. It doesn't seem to affect the taste of anything I cook in it. As far as cleaning I just wipe any grease out of the bottom with a paper towel and clean the racks in the sink really good. I only worry about what will be touching the food.