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Please...help me choose an MES! - Page 2

post #21 of 24
There are tons of resturants who smoke food and comply with all health regulations. Go ask one of them how often they clean their pit smokers. They should get a laugh out of that.

I generaly clean the racks, the sensors, wipe up any grease and knock off any loose deposits. I also clean the glass in the door while its stil warm. That's it. Anything else in there is called "seasoning".
post #22 of 24
Damn...... you're supposed to clean these things?
post #23 of 24
Quote:
Originally Posted by geerock View Post

Damn...... you're supposed to clean these things?

:ROTF

post #24 of 24

+1 on the Gen. 1 models.  I got lucky and checked in here before I bought mine.

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