With our pellet grills, I like to bump the temp to high & let the grill run for a good 10 - 15 minutes at the end of a cook to burn off any crud. The grill's already hot and it doesn't take nearly as much to get it up to a hot cleaning temp.
I can't stand the thought of sauce, food, etc. hanging around in the grill turning rancid, etc. not to mention how much nicer it is removing the grates & drip pan to empty the fire pot before the next cook.
Next cook: Empty the fire pot, a quick wipe down of the grates & drip pan (and/or replace the foil), put them back in place and it's ready to go.
The flip-side of the coin is that I don't always pre-heat the pellet grill for a cook. If it's something where I want a deeper smoke, I put the meat on cold and take advantage of the warm-up time and the extra smoke it provides.
That's my 2¢ worth of wisdom. It's about all Ive got and you probably want some change back!
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