Advice needed MODernizing 18.5" that has been in storage 10 years

Go easy on me - I stopped using my WSM about 10 years ago and using a different type of smoker. The WSM sat protected in a corner of my shed so I think all it needs is a little elbow grease and it will look as good as new on the outside. I'd like to get it ready for a nice weekend rib cook and maybe tackle a couple functional mods

Inside it is well seasoned from numerous cooks but now has dusty white looking mold over most of it? Is soap and water and a nice hot burnoff all it needs? Or do you suggest something stronger in terms of a cleaner?

It is bone stock the way they came back in 2006 and since then I've seen a few improvements in people's BBQ videos that I don't know if are modifications or new parts that Weber or others sell...

First I'd like a lid thermometer - is a 3" River Country the way to go? A link to a nice clean install procedure would be appreciated, or suggestions on an alternativeNext you think is better.

Next I'm giving thought to whether I need a hole drilled (and silicone grommet installed) to pass my ET-73 probes through if most of my cooking is done on the top grill? I'm usually only smoking meat for 1 and don't always use both food grates, so believe I should be using the top grate. In that case is a hole in the lid more awkward than helpful?

The side door - mine has the small round knob that has been fiddly to close the door again. I saw videos where it has a nicer handle - is that an after market thing? A mod? A new part I can order from Weber?

Any other no-brainer mods that a lot of folks end up doing, or an improvement made to newer models that many people retrofit to their older WSMs?

Thanks for helping me get back on my feet

thinking of drilling a hole to install one of these Maverick silicone grommets to pass my ET-73 probes through. I do have and use an ET-73 and remote and plan to dr

I wouldn't do the silicone grommet. Just use a cut off wheel on an angle grinder or dermal and cut a slot. You cut it in the top side of the mid section. You want to g deep enough that your probe wires sit in the slot with out the lid setting on them. That way they don't keep the lid slightly propped open.

I use the river country thermometer on mine. I did move it in line with the handle because I put a second lid vent where the Weber thermometer was.

Before you start drilling holes for a thermometer, I would give some thought to whether you wouldn't in the long run be better served by putting that money toward a remote digital thermometer like the Smoke or the Maverick. If you really get in to this you'll probably end up with one anyway. The Smoke now has a wifi gateway available that will let you monitor the temps from practically anywhere using your smart phone.

Cutting a slot in the top of the mid-section will certainly be a lot easier than trying to install a grommet.

As for cleaning, I'd start with Dawn and warm water, maybe an initial good spraying with Simple Green to cut through the grease. I'm pretty sure there's a guide on the site here about how to clean the WSM. Might want to give that a read.

The side door on the newer models has an L-shaped handle the provides a big more leverage. You could simply glue something to the knob on yours if you have trouble getting a grip on it. Canjun Bandit has a very nice aftermarket replacement door but the materials and quality drive the price up to a point where some people, like me, think it best to make do with the original door.

Welcome back!

I did this to all my WSMs http://www.virtualweberbullet.com/cutting-a-probe-thermometer-slot.html I have the 14.5 with the grommet and don't use it because of the flexibility the slot gives me. Upgrade your Maverick to the ET-732 and you won't need a lid thermometer BUT if you want one then go for it.

Chris has excellent guidance on cleaning a moldy WSM. http://www.virtualweberbullet.com/cleanup.html#burnout and lots of info on mods on his site.

Good luck and good cooking.

Did the cleanup this evening - soapy water and elbow grease. Was pretty easy. Then fired up a load of charcoal and wood for a burnout







Jumped up to 400+ with all vents open. Good bye mold.

Dayum...at 3:00 AM last night it was still at 400 after previously running at 450. This morning it's about done and a nice uniform sheen inside.

My top grade (original) seems a little bit rusted and flimsy so will investigate a nicer replacement, maybe stainless steel? The middle grate seems to be better quality and in good shape. I guess I could move it to the top but it lacks the handy handles to lift it up.

FWIW I used 2 U bolts and created handles on my lower grate. Besides the U bolts you need 2 nuts and 2 fender washers to lock one U bolt in place.

Lew Newby said:

FWIW I used 2 U bolts and created handles on my lower grate. Besides the U bolts you need 2 nuts and 2 fender washers to lock one U bolt in place.

Click to expand...

Thanks Len...added ubolts/nuts/washers to my list...

Currently have 2 racks of babybacks inhaling some cherry thin blue smoke and cruising at 225