When it comes to seasoning and barbecue, it isn’t all about salt and pepper. Some folks season their smokers like you would a cast iron skillet, and others use the term “seasoning” as an excuse for never cleaning the inside of their smoker. We covered that dichotomy between the two meanings of the same term in our article about filthy smokers. But how exactly should you treat a smoker that’s seen a few too many briskets between scrubbings? We asked someone who might know a thing or two, Franklin Barbecue’s Aaron Franklin, to steer you in the right direction. The interior of any well-used smoker is going to gather some grease and soot. That charred, craggy surface shouldn’t be treated as an asset but rather…View Original PostThe post Aaron Franklin on How to Clean Your Smoker appeared first on Texas Monthly.