On 8-Nov-2009, Gene > wrote:

> 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

Probably smells good too if you don't stand directly downwind
from it when it starts up.

--
Brick (Youth is wasted on young people)