Clean up process
- Thread starter CGariepy
- Start date
Dwain Pannell
TVWBB Hall of Fame
I wipe off the outside and grill grates. I do wipe the groove the lid sits in but the lid has a smooth greasy looking finish to it and I don't mess with that at all.
Here are some notes from TVWB: http://www.virtualweberbullet.com/cleanup.html
Here are some notes from TVWB: http://www.virtualweberbullet.com/cleanup.html
Last edited:
Jerry N.
TVWBB Emerald Member
Do a search and you will find a long list of things you can do. For me, the most important thing to clean other than the grates, water pan (dispose of grease) and dumping out the ash is to clean the lid. Two areas on the lid are a problem if not cleaned. First, after awhile, you may find that there is a flaking issue inside the lid. If those flakes are not brushed off (a nylon brush is enough) they will drop onto the food - not very appetizing. The second is the rim of the lid and where it sits in the middle section. When the unit is warm, I take a paper towel with some white vinegar on it and wipe the lid and the ring on the middle section. If you don't do this, the lid will stick to the middle section and it will not come off. If this ever happens to you, the best advice I've got is to fire up the unit. The heat will soften the goo and the lid should come loose. The one time it happened to me, I pried it off with a screwdriver. Thankfully I didn't damage the WSM. (note: that was before I heard of or thought of firing up the unit).
Last edited:
justin.williams
TVWBB Super Fan
after i pull off the food, i wire brush the grates and leave the vents wide open to let it keep burning off. (never get to reuse charcoal that way, but oh well...) the next day i come back and dump the ashes and then leave it alone all vents open
I also do it this way.
timothy
TVWBB 1-Star Olympian
Also I like to keep an eye on the grill straps, the lower ones in particular on mine. Those get gunked up with baked on grease and I like to take that down to bare metal with a scrapper and brush.
I had my water pan slip off and fall into the fire once because I let it go for too long, never again.
Tim
I had my water pan slip off and fall into the fire once because I let it go for too long, never again.
Tim
Rick Body
TVWBB Pro
That's exactly how I do it as well. I haven't had much luck reusing charcoal anyhow so I just let it run wide open after a cook
Last edited:
Brian Cross
TVWBB Member
I stick the grates in the dishwasher when the wife isn't looking lol.
Jay Austin
New member
I remove cooking grates, lay on cardboard in yard, spray with oven cleaner and hose off. Same with rib rack. Lastly I run 'em through the dishwasher. Shiny like new. Takes maybe 15 minutes plus DW cycle.
Brian Johnson
TVWBB Pro
Hmm... I never considered that, however I have noticed the gunk that builds up down there. Maybe I should start paying more attention before something undesirable happens. Thanks for the tip/reminder!
Hmm... I may have to try that. Of course the trick will be seeing if I can get my grates (past the wife and) into my dishwasher!
As for as the original question, if I have the time I'll burn off my grate(s) directly over what's left of my coals. If there isn't time I'll just shut the vents and scrape off the cold grates when I dump the ash the next day (or so). If I run a dry pan, I'll toss my foil at the same time. If I use water, I typically don't foil my pan so I dump the water, swish a little clean water and dish soap around inside it. I may or may not use a paper towel and wipe the interior of the water bowl with the soapy water. Then I rinse & dry it. When I do my next cook, if I notice flakes from the lid I'll brush and wipe out what I can.
Last edited:
Dave Russell
TVWBB Honor Circle
Like others, I use a wire brush, then paper towels to the grate(s) after removing the water pan. It doesn't take long, and I'm still able to put everything back pretty quick and shut her down to save charcoal. If using water in the pan, spraying some Pam on pre-cook will make cleaning it not much more than just a rinse and wipe with paper towels. Easy peasy. I can clean out my 22" wsm water pan faster than I can foil it for a dry pan cook. As for the smoker itself, a plastic putty knife is good for hitting the high spots or getting buildup out of the bowl. If you let the crud get too thick down there you can get a grease fire easier than you might think on high heat cooks. I also use a wide, straight metal tool that I think is intended to use in spreading mud or concrete. Not sure, but it sure does make getting the crud off the middle section easy. Then I just wipe with paper towels. I only do that every now and then.
Russ Sylvester
TVWBB Pro
Hmmm.. Maybe I'm the only one that prefers to cook in pans, either aluminum or stainless. I almost never put meat directly on the grate anymore. I can't remember the last time I had to clean the WSM grate.
I prefer pans so I can braise or add liquids that don't immediately end up in the water pan, or worse, in the fire. Also, it makes it dirt simple to wrap ribs, butts, brisket, whatever. Then when it's all done I can just pick up the pan and bring it inside.
Like this:
Russ
I prefer pans so I can braise or add liquids that don't immediately end up in the water pan, or worse, in the fire. Also, it makes it dirt simple to wrap ribs, butts, brisket, whatever. Then when it's all done I can just pick up the pan and bring it inside.
Like this:
Russ
Dave Alvarado
TVWBB Super Fan
What is this "cleaning" you speak of?
I'm experimenting with cooking without the water bowl. One less thing to fill up with grease.
The only thing on my WSM that gets cleaned every cook is I give the grates a quick scrape before I put more meat on, after it's up to temperature.
I'm experimenting with cooking without the water bowl. One less thing to fill up with grease.
The only thing on my WSM that gets cleaned every cook is I give the grates a quick scrape before I put more meat on, after it's up to temperature.