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Unread 12-01-2012, 10:19 PM   #7
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
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Quote:
Originally Posted by gtr View Post
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.
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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