Inside my 22" WSM lid.


 

Jim Lampe

TVWBB 1-Star Olympian
check this out... after cooking a brisket yesterday, i removed the lid to clean the vent area so it'll open and close easier...
this stuff is really baked on...

g09ma5q.jpg


I've been using a hunk of hickory to knock it open/close cuz it's been sticking from all the gunk on it.

here's a short clip too.

 
Jim, I take it you don't use water? Cause that looks like a well seasoned CI skillet with a lot of character!

Tim
 

 

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