Build up on Lid


 
I put my water pan back in for a rib cook. After the cook the inside of my lid was brown again, hasn't been since I quit using water in the pan.

Steam is making something oxidize? No steam it just keeps building up?

Edit: yeah, that's it ... it just keeps building up with no steam, then one day it hits a 'critical mass' if you will, enough to pool and run down the lid. That's my theory.
 
Guys. I just don't know about the water vs. the Clay Saucer thing. As I said in my previous post (a long time ago). I use Lump. I use a clay Saucer. I don't get anything even close to that (Goo).
 
Saturday, I hooked up an automatic temperature control system to my WSM and had an air leak, so the grill temp rose to 350. The lowest I could get it was 244 but most of the cook was between 280 and 290. This is the inside of my lid after this cook. No gunk. So in my opinion, gunk has nothing to do with using water or what type of wood you use, but everything to do with lid temperature. So, if after your cook, you have a gunkey lid, crank the temp up to burn it off. Try it.

Degunkedlid.jpg
 
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