Some Bialetti Moka Express/Brikka questions

[Black Plague]

I already own a Bialetta Moka Express, and I'm thinking of buying the Brikka as well.

(the Brikka is the one with the weighted top on the spout inside and produces a lot more crema than the regular Moka)

Love using it for making cafe con leche! But need some help from experienced owners:

Cleaning - how should I clean it? I've heard some only rinse with water and don't use soap, because they like a layer of coffee oils to keep the aluminum from funking the taste. Never really noticed a metallica taste, but thought I'd try this method for the hell of it
Grind - same as a drip brew grind or a little finer?
Stove Temperature - what heat should the stove be at for best results (low, medium, high, etc.)?

Any other helpful hints about types of beans, brewing techniques, etc. are appreciated! Thanks in advance, guys.