There is nothing in a smoker that is unsanitary as in harbors bacteria. It is an oven covered in antiseptic smoke. You don't even have to clean the racks if all you did was Hot Smoke in it as every time you preheat, any bacteria that might possibly survive with the lack of moisture, salt and smoke on the racks is killed. Many BBQ Joints have 50, 100 year old smokers that no inch has ever seen water. Now since you most likely will get into Cold Smoking Cheese, Bacon, etc., Cleaning as described above is all you need. The Seasoning that builds on the walls contributes to the Q flavor. I saw a recent TV show where one of two smokers had a grease fire and had to be replaced. They blind tasted the flavor of Brisket smoked in the new and old unit and claimed a very noticeable difference...JJ