I went with the blast furnace method to remove the black goo in my pit and
it worked great. I loaded up the cooker with pecan kindling and a couple of
small logs and torched the whole mess. I then washed it out with a hose
nozzle and a wire brush. I used the pit this weekend at a party to cook a
variety of different meats and there were no off flavors. Thanks to everyone
for the input.

For an interesting twist or if you have guests that prefer seafood, this
recipe is something that is easy to do and comes out very good. This is a
recipe that I have done both with foil and without and I have decided that I
prefer to use foil for it but it is up to you.

Dijon Salmon

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

Mix the butter, mustard and honey and spread it over the fish
Mix up the bread crumbs, pecans and parsley and sprinkle it over the fish

Set the fish close to the heat and cook it for 20 to 30 minutes until flaky

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