Pre-Cleaning brand new #2 - Pam-spray racks?- racks in during break-in?

B

bbqnewbie

New member
Just got it today!  Clearly grease residue in- and outside of unit.  Shouldn't I clean inside and grills before doing the break-in?  If so, with what? (Did a search and found no info.)  I'm presuming 409 cleaner is not ideal.  Break-in with racks in?  Instructions say no but I recall someone saying to keep in the racks so they are easier to clean later. Confirming that I use foil on floor (with hole made) and top of smoker box during the break-in also?  Pam-spray the racks, perhaps, each time I'm cooking after break-in?  Sorry, lots of q's.
 
Arline, don't foil during seasoning - save that for cooking!  Also, no need to have the shelves inside during seasoning; throw them in the sink or dishwasher for a quick wash.  Just throw 3 chunks of the wood that came with it in there, set to 250, and let it go 4 hours!

And, the Pam spray on the racks works fine, when cooking!
 
Pam spray works great, racks and side racks get extra clean when I put in dishwasher.  No worries.

John
 
Thanks all, but what about the inside WALLS of the smoker - they are coated with a light grease/oil residue.  Shouldn't that be removed before the seasoning?  Seems like that wouldn't be the healthiest thing to be staying on the walls and mixed in with the repeated smoking when starting to use it.  It's certainly not food-grade, I'm sure. 
 
I would suggest a good wipe down with just paper towels and then move forward with the seasoning process.  Also, be sure to remove the paper from around the temp probe in the back of the smoker if present.
 
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