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Got my uds finished but I have a quick question. What do you guys do to clean out the inside after the initial burnout? I saw a video where they said to clean with comet. I figured I would hose it out with water then season right away. Thoughts?

For those of you that use an amazen in the mes, do you guys do any mods? I made the mailbox but I want to put the tray in the smoker chamber for a NY strip smoke tomorrow. Thanks in advance and sorry if this has been covered somewhere else.

Well there was way too much smoke flavor and my skillet wasnt hot enough for a good sear. Sorry no pics but that was my first ribeye and a definite learning experience. On the plus side, I had a good smoke ring. Thanks for the help guys.

Awesome thanks Al

Med rare then reverse sear

1 inch

I'm burning off an seasoning the OKJ reverse today and I want to throw on some ribeyes for dinner. I've read a bunch of posts and I see cook to internal temps, 115-140 etc. I plan on 225-250°. My question is how long will it take to get to the internal temp? I would like to time it right for...