Hi, my name is Dale from east central Florida and this is my first time ever posting anything online, so I hope I don't screw this up. I'm a long time ECB smoker and have turned out some pretty good 'Q over the years. After a long time pining for one, I have finally gotten a stick burner. I have a Brinkmann Cimarron, which is a small but heavy gage (1/4" steel) offset. I think Brinkmann makes these in the old Oklahoma Joe's factory. Anyway, I love it so far. I turned out 3 awesome butts (and some ABT's) on the 4th and have also done some ribs and fish. The experience gained from the ECB has really helped me hit the ground running with the offset. I have a question for the experts, though. How often do you clean the smoke chamber (meat area) of your offset? And what method do you use? If I treat it like my coffee cup, I'd just let the gunk build up forever.
TIA,
Blushing Crow
TIA,
Blushing Crow