Cleaning a BBQ smoker is essential for maintaining food safety and preventing off-flavors from rancid grease or heavy creosote buildup. Goal— Deep clean a BBQ smoker to remove grease, carbon, and ash. 1. Wait for the smoker to cool completely before starting the cleaning process. 2. Remove all internal components, including grill grates, water pans, and heat deflectors. 3. Scrape the grates with a wire brush or wooden scraper to remove stuck-on food and carbon. 4. Scrub the grates and water pan using warm, soapy water and a nylon scouring pad, then rinse and dry them thoroughly. 5. Scrape the interior walls and lid with a plastic putty knife to remove flaky carbon buildup (creosote). 6. Vacuum out the cold ash and debris from the firebox and the bottom of the cooking chamber using a shop vac. 7. Wipe down the interior with a damp cloth; avoid using harsh degreasers on the inside to preserve the "seasoned" surface. 8. Clean the exterior with a dedicated stainless steel cleaner or warm soapy water to prevent rust. 9. Reassemble the smoker and apply a thin coat of high-smoke-point oil (like canola or grapeseed) to the grates to prevent corrosion. [tip] For stubborn grease on grates, place them in a large trash bag with a cup of ammonia overnight; the fumes will break down the burnt-on gunk without scrubbing. What type of smoker are you cleaning (e.g., Offset, Pellet, Electric, or Weber Smoky Mountain)?

Here are some pictures of blue hog lump charcoal. I got some to try and was unimpressed by the amount of charcoal that was smaller then a briquet. It could possibly be me not being used to lump charcoal size as this was my first bag of lump.

If you are a perfectionist who wants the cook chamber to be within 5 degrees from end-to-end, tuning plates are superior. They consist of several individual steel slats that you can slide closer together or further apart.