I'm doing some prime sirloin cuts tonight. I've layered a little more chunks and it's looking good. What I'm concerned with is there's a 20 degree difference in the cooking chamber between the digital readout on the smoker compared to the probe on my
Thermoworks Smoke unit. One question, there's a LOT of buildup of gummy smoke residue on the top lid of the tower. Are you using anything to clean it off, or anything?