Humphrey's Battle Box Cleaning/Seasoning

I have the Down East beast which has the same size footprint, just taller.

I wiped mine down with Crisco and brought the temperature to 375 and held for 30 minutes, then took to 400 opened up and sprayed with dollar store spray and held at 400 for 10 minutes and throttled down.

I use a full sized foil pan above the water pan to catch grease and drippings, when the cook is finished I throw the pan into a trash bag. As far as cleaning I have over 20 cooks and my only cleaning has been to raise the temperature after the cook, wire brush the shelves, and then wash / rinse the water pan.

There has been no need to wash or wipe, the heat dries food residue on the shelves and it just brushes away..