On Sun, 8 Nov 2009 13:57:40 GMT, "Brick" >
wrote:

>
>On 8-Nov-2009, "Ed Pawlowski" > wrote:
>
>> "Tutall" > wrote in message
>> ...
>> >
>> > Was at the barber's recently and met a local pro who sells his 'Q for
>> > a living. So, my cookers got a skin of smoke residue from a few
>> > years os use and asked what is easy to use for cleaning. He thought I
>> > should leave it be, that it's "seasoning".
>> >
>> > What say you old dogs? I don't feel that much of a need to clean.
>>
>> I just scrape the easy stuff one every year or two. Never to really bare
>>
>> metal.
>
>I'm not exposed to the food gestapo, so I don't have to abide by any
>obscure laws. My pit drains into a gallon bucket which I empty as it
>gets full (3 or 4 times a year) and take to the recycle dock. I knock
>any loose stuff off the inner top of the pit whenever I start a new cook.
>I shovel out the bottom of the cook chamber perhaps twice a year.

The stuff that drains off into the bucket. I dump it in my "sit
around" fire pit. Let me tell you, starting a fire in tat pit is a
snap!

LOL



Gene


http://www.nowyourcooking.net/

"If people let government decide
what foods they eat and what medicines
they take, their bodies will soon be
in as sorry a state as are the souls of
those who live under tyranny"

"Thomas Jefferson"