I use my 18 incher for strictly making bacon and jerky and so it's smoking temperature never goes about 150F or so, occasionally it'll rise to around 175F. But at the level of the water pan and lower grill I'm noticing a thick, black build-up of whatever on the vertical wall of the center section that spray from a garden hose won't remove and this isn't the tan/light brown residue that normally coats the inside of the lid. Does anyone out there know of a solution for eliminating this build-up. Would a high temperature 'burn off' be the answer: a full ring of charcoal brought to a temperature of around 250F for several hours???????
Thanks for your input.
Thanks for your input.