cleaning the smoke chamber

[tpope]

hello everyone

After probably 100 hours of smoking time I've got a pretty good layer
of shiny smoke buildup on my smokin pit does any one clean it off or just leave it alone?

Thanks Todd

 

[bob-bqn]

That is called seasoning and it is desirable. A smoker is seasoned by several thin layers of oil & smoke. Youâ€[emoji]8482[/emoji]ll only need to clean build-up of ash, grease, and/or drippings in the bottom of your smoker to keep oils & drippings from turning rancid or ashes from rusting out your pit.

 

[tpope]

Thanks Bob-BQN
Thats kind of what I thought , but figured I'd
ask anyway

 

[cheech]

What ever you do, do let let the meat touch the sides of your smoker with it. It is very bitter and can easily ruin a perfectly good batch of meat