good tips for beginners, I suppose. I find that using Dawn dish soap makes quick work of any crud on my grill. Not sure I want to make the house incredibly hot by running the self-cleaning oven. A nice digital thermometer with a remote is a necessity since it will tell you how fast the meat is cooking, which I find to be important when I need to decide if I have time for another smoke.
It left off the important topic of dry rubs, which I think is way more important than bbq sauce for grilling. I don't make my own rubs since a local grocery makes several that are very tasty.
back to tedning the brisket on my Traeger grill
