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.
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!!
Southern Brethren BBQ Competition Team
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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