Traeger 780 Pro

[Buddy55]

I am adding this to pellet smokers. Maybe get more input.
I am getting rid of several old smokers Bradley Puck smoker, the button cover is falling off, Old Master built 30" that burst into flames (no, just melt the controller and some wires, a master build analog electric that has seen better days. I used it the most, but the latch broke. And got lots of good food from it.
I picked up a Traeger 780 Pro. Now for the cleaning. It has not been used for a number of years, so kind of cruddy inside. I have scrapped a LOT of crud and grease out now. Enough to half fill a dustpan,
What do you all used to clean it up? I have scraped a bunch of stuck on grease, and the like. I have seen some had said to use 'Super Grease Remover'. Is it the best overall? What about oven de-greaser. I know that people use it in ovens and then cook food in the oven. Am I just forgetting something basic?
Thank you for the help with the cold smoke generators.
Also, the 780 had a cold smoke generator attached, Smoke Daddy Big Kahuna. So another question. What flavors do you smoke cheese? And how long? Now that the temps are below 100 degrees (90 -104degrees) I thought that I might give it a try.

 

[BigW.]

In my pellet smoker I just scrape out the big stuff and vacuum out the dust. It does not need to be spotless. As far as cheese smoking. I use apple or hickory. I wait for days in the 40-70 degree area. On a sunny day, the cook chamber can get toasty enough to melt cheese. Cloudy days or in the morning shade are best. 2-4 hours is all the cheese needs to be exposed to smoke for most folks.

 

[Colin1230]

I agree with B BigW. He has you covered. A 2" plastic scraper is what I use on the SmokeFire.

 

[Buddy55]

Well, I just completed my first attempt of cheese smoking. Wow, I used a smoke tube and Hickory chips. The weather was about 64-68 degrees. Evidently it was hotter in the chamber. I tried not to look (looking, you are not cooking). When I decided that it was close, I looked, the cheese was beginning to ooze through the wires on the rack. I quickly and genteelly removed it to the kitchen. Formed it back into blocks, placed in the fridge, I also needed to make sure it remained in the correct shape. I just tasted it after about a week after. Wow, I did a good job (by accident). So, thanks everyone that gave me help. Even if it was just by reading all the posts.