My smoker is pretty clean. I love to smoke Big Jack Crevalle. when I can get them. My smoker is not seasoned. I will sterilize the the smoker up to around 350f. then drop the temp to about 140 to 160 when I smoke ribs.
I throw about 7 or 8 tin corn cobs wrapped in tin foil the area where the heat is at its hottest after curing the smoker.
The ribs I get are wrapped in plastic fresh from the back meat counter.
After that I transfer the fresh ribs to the smoker after a while then there naked then when there out apply steak rub and brown sugar. I then cover with tinfoil and bump the temp in the oven up to 250f for like 2 and a half hour.
After that I stick them back in the smoker for after about an hour.
I haven't used this recipe yet but have high hopes.
I like to smoke fish too, so I sterilize the smoker between batches.