After watching the gentleman on the QVC network demonstrate the Masterbuilt smoker showing how he easily puled a leg off of a smoked chicken which was very tender and juicy and watching him take two forks and shred a pork roast with no effort at all - I rushed out and bought 30" Model. I read the directions on the Masterbuilt website of using 230 temperature for four hours for smoking a large chicken breast. I only cooked it for three hours .instead of four, had the side vent slightly open, and smoked at 230 degrees but it was definitely not tender and it was very dry. Tasty from the smoke, yes, but definitely not tender and definitely very dry...no juice at all remained. Also, their instructions for cleaning the inside of the smoker is simply to wipe it down with a damp cloth. The inside of my smoker has a heavy greasy and smoky film which will not come off with a damp cloth. Does anyone else have these problems? What am I doing wrong? And how do I correct the problems? Any idea on how to clean the inside? I can use "Mean Green" or "409" but I would probably have to spend an awful lot of time rinsing over and over to make sure any meat would not smell of those cleaners. Besides, I am reluctant at this point to smoke anything not knowing if the inside will get the same greasy and smoky film again. Any help will be appreciated a whole big bunch!