I have a MAK 2 star General, so my comments apply to that unit.
The drip pan has 55, or so, holes in it on one end and it's called a "Flame Zone". The purpose is to provide an area of direct heat for better searing and probably higher temp for steaks/burgers & such.
Well as the direct heat comes up, the grease from the steaks & burgers goes down, inside the unit. So this requires extra cleaning in this area.
I generally vacume and clean after each session .Except for this weekend. Ribs are coming off at 7PM. Sundays pork rib roast goes in about noon tomorrow.
Hate to go that long between clean-up, but I'll have to be that way this weekend.
Oh, and yes I admire Scooter, as you can tell. Got many good cleanup tips from him.
I dont think the inside walls but the deflector plate should be cleaned regularly also