Slightly off topic, but hey it's food ...

Build a super duper fire in the smoker without the water pan, that'll do the
trick. At least that's what I do. Smoker #1 became a wood fired pizza oven
after a few mods. It runs up around 800-900 degrees F so it never gets crud
anymore. Smoker #2 (Weber Smoker) is still a smoker. The wood fired pizza
oven sees 2-3 times as much use as the regular smoker though. Cooks a
pizza in about 4-5 minutes.

The Gasket remover is a good idea for other stuff though ...

Quote Originally Posted by War Eagle View Post
I wonder if it will work on my smoker to remove backed on crud and not be hazardous to cooking food.