Yes cleaning it is a bit of a schlep but I don't make it shiny clean everytime I use it, just knock out the charred dust and a quick wash in the dish washer.
When it's really miff use oven cleaner that works pretty well. Mine is pretty black on the inside. Cover the grid with foil that also makes cleaning that part easy and stops the fish from sticking to it.
The bigger one like Korrie describes you don't really need to clean that often, provided you keep the fish juice off the actual smoker, use a foil drip try under the grid and put that on top of the smoke dust. Also foil on the grid.
Smoked chicken on your work sarms... yum. The cameron's smoker is nice for chicken pieces, I sometimes par smoke and the finish them off under the grill or in the oven.
I envy you Cape boys - smoked snoek is the best, bought some off the pier last time I was in kalk bay (cheap and lekka fresh).
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