Quote:
Originally Posted by gtr
Is the cooking chamber relatively clean? I normally hit mine with a damp rag then a dry one after a cook. Once in a while I get after it with one of those yellow Scotch sponge thingees.
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Good point. I pressure wash the chamber now and then and I have noticed that if I go too long the humidity from the meat and such will allow some condensation to drip on the meat. You don't want to clean off the seasoning but a clean cooker is, well, a clean cooker!! 
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Dave
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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