Cleaning question.

Discussion in 'General Discussion' started by bmpbbq, Aug 13, 2016.

  1. bmpbbq

    bmpbbq Newbie

    I have completed four cooks on the Weber smoky mountain... Up to this point thus far my cleaning has been emptying out the ash, emptying and wiping down the water pan, and a quick clean of the grates.... Is there anything more that I should be doing? I notice the sides of the smoker are getting a little grimy but smells delicious and if I am right leave all that for flavoring? Any advice
    Is appreciated
    Thanks in advance
     
  2. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Leave that grime!! It's the seasoning of the grill , which imparts flavor on future cooks.. Look inside the top, see that sheen ? It's goodness and flavor .. Unless you have a sooty fire . Clean the grates and you r done.. Ps I foil my water pan and chance it everytime
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep leave it all in there! Clean the grates if you like. Leave the rest alone. My WSM is so seasoned that it's hard to get the lid off. Which means it's not leaking air!
     
  4. bmpbbq

    bmpbbq Newbie

    Thanks fellas.. Really quick can you explain to me what putting foil over the water pan does? I assume just keep using the same water
    Hoping no juices get into it?
     
  5. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Don't use water in my smoker. I run it dry and foil the pan to catch drips.. Let's face it. You smoke between
    225-250 . Water boils at 212 . So any liquid you add to the pan boils away. Then you have to add more water
    Are you adding boiling water? I doubt it Then the temp drops inside the smoker till the water reaches 212 again.
    Running the smoker dry is the way to go.. Some run sand in the water pan to increase the thermo mass
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I am probably in the minority, but I use water in the water pan of my WSM. If you foil the pan then fill it with water the cleanup will be easier.

    Al
     
  7. krex1010

    krex1010 Smoke Blower

    Wrap the pan, then fill it with water...puts a barrier between the pan and the dripping/water makes clean up much easier since you don't get that crusty buildup ring as the water evaporates.....that being said I don't use water, if I use the pan as a deflector I cover it with foil to catch drippings but usually I don't use the pan at all and cook right over the coals.
     
  8. lancep

    lancep Master of the Pit

    I'm with Al. I do add boiling water at the very beginning before the meat goes on and have smoked for 20 hrs and not had to refill. The only time I foil, however, is when I run it dry for chicken. Other than that, I just clean the grates with a wire grill brush before I add the water pan. I got mold real bad one year and had to give it a complete scrub. Ran hot for a year and a half. Of course if your lid starts to flake, scrape that crap off so it doesn't get on your meat.
    Lance
     
    Last edited: Aug 22, 2016
  9. farmerchad

    farmerchad Smoke Blower

    Whats this "cleaning" you speak of? [​IMG]

    I honestly don't even clean the grates in mine. Its all good.
     
  10. betaboy

    betaboy Meat Mopper

    When asked I usually say "You don't."

    Grates can get nasty sometimes though. I slap them over the propane for a bit and give them a few licks with the brush and call it good.
     
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yup, a quick brushing of the grates should reveal a nice oily coat of non stick goodness...
     

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