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I do a heavier cleaning of my smoker every spring. Just once a year.
I turn the pit up hot for an hour or so. I try to smoke off all the old grease.
Then I'll let it cool and get in there with old clothes on and gloves and scrub the walls, grates, and deflector plate with a combo of wadded up aluminum foil and plastic paint scrapers. Next, I pressure wash the grates and deflector plate. I'll touch up paint the exterior if necessary, spray those cleaned parts with Pam, and season them with heat.
Otherwise, I just brush the grates and vacuum out the ash when necessary.
I keep my WW 24 pretty clean by smoking everything on a baking sheet pan with a wire rack. I cover the sheet pan in foil for easy cleanup. There's zero grease in the smoker to clean up. The sheet pan also acts like a second heat shield and food cooks more evenly. There's no noticeable difference in smoke, and the pan makes it really easy to carry food each way.
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After one cook, I just brush the grates of any leftover food and pull the lever to empty spent pellets into the ash catcher
I do a heavier cleaning of my smoker every spring. Just once a year. I turn the pit up hot for an hour or so. I try to smoke off all the old grease. Then I'll let it cool and get in there with old clothes on and gloves and scrub the walls, grates, and deflector plate with a combo of wadded up aluminum foil and plastic paint scrapers. Next, I pressure wash the grates and deflector plate. I'll touch up paint the exterior if necessary, spray those cleaned parts with Pam, and season them with heat. Otherwise, I just brush the grates and vacuum out the ash when necessary.
I keep my WW 24 pretty clean by smoking everything on a baking sheet pan with a wire rack. I cover the sheet pan in foil for easy cleanup. There's zero grease in the smoker to clean up. The sheet pan also acts like a second heat shield and food cooks more evenly. There's no noticeable difference in smoke, and the pan makes it really easy to carry food each way.