I nearly lost my Green Mountain Daniel Boone to a fire. I had it set at 275 doing a spatchcock chicken. My wife smelled smoke in the house, and when I ran out, smoke was everywhere. Soot was covered on the front of the door, and oven thermometers on the grate inside were pegged. Luckily, I had stopped it before large flames appeared, but it was Hot. I had cooked ribs on the prior cook and there was fat on the aluminum foil on the drip pan. I replaced the foil and cleaned off the drip pan top, but did not look inside the fire box area. I think that excess fat had started to burn down there from the last cook. I have read about others having fires like this, and wanted to know recommendations on how to clean out the inside of the grill. There is a lot of soot and my gaskets are burned off the door. Any help would be appreciated.
