Very Important: Make sure there is not a build-up of grease in the bottom of the smoker. This may result in a grease fire starting inside the unit. Be sure to keep the drip pan and firebox grease free. Standard spray degreasers, scraper tools, and hot water work best.
Cooling Down and Cleaning:
1. When finished using the smoker, remove any remaining items from the food racks and allow the coals to finish burning.
2. Remove the drain pan and drain excess grease from it.
3. Periodically clean any residual grease that may have built up in the bottom of the product due to the cooking process. Failing to do so may result in a grease fire.
4. “Burn out” the smoker once every 2-3 months, depending on use. This is achieved by opening the oxygen valve completely after all food is removed from the unit. This will allow the smoker to become very hot and burn off all access grease from the racks. Once the unit cools, use a stiff brush or a standard shop vacuum to remove any remaining debris.