Only thing I really have to clean is the indirect side of my horizontal smoker/grill due to long cooking at low temperatures, and I have a small power washer and just blast it out with water the day after a smoke. I swap out the small drip can for a large plastic bucket to catch the schmooze so it doesn't stain the patio. After I'm done power washing the whole inside of the indirect heat food chamber, I then use a weed burner on a 20 pound propane tank to briefly blast those cooking grates and sterilize them without removing them (learned that on this site). This whole operation doesn't take very long, and I don't have to remove anything. The direct side (side firebox), and my other direct grilling units (Weber Kettle, etc.) never get any more than the ash cleaned out and an occasional cooking grate wire-brushing because they have stronger direct charcoal heat.