2003 -> 2010 quite a bump.
After doing a comp cook, grilling events, maybe a people's choice or two, I think my smoker needs some cleaning.
I pressure wash the junk off, then spray a degreaser on, then pressure wash again with fresh water, wait for everything to dry, and then spray on food service grade PAM.
Overkill? Need to reseason? After 5 years of this, my grates are clean enough to eat of off
and there are NO rust spots on the grates anywhere. Covering them completely in fresh oil every time seems to be all it needs. (They are regular (non-stainless) steel expanded metal grates.)
I guess I really don't understand why the residue of a brisket I cooked 10 weeks earlier is going to help my flavor.