cleaning/maint/ water pan options

[Scotty T]

I usually clean out my cooker a day a use.
when im done cooking, i shut the the vents to kill the coals and let it cool.

the next day, i notice there is a light coating of rust on the upper 3rd of the mid-section and the lid interior.

should i keep the lid vent open to let steam get out when i killing the coals?
i have scrub the interior to and hose it down to get rid of it. and im probabaly scrubbing out some the 'seasoning' from cooks.


also, what else do you use for a heat-sink, other than water in the pan.

ive read, that water isnt necessary if doing large qty of meat and just foil foil the bowl for easy clean up.

ive heard of filling with sand and covering with foil, terracotta sauce/plate, pizza stone......

the water also provides a moist cooking environment. but is it really necessary in your opinion?


im doing chicken thighs on Friday....never done them before. so did some research on comp style thighs. im going scrape fat off the skin, square up, brine and cook at 275-300 w/o water in the pan.


thoughts?

thanks

 

[Tony R]

I wouldn't worry about the "rust" color on the wsm... You will build up seasoning and that will not occur anymore. At least that's my experience. The lid I do clean because the seasoning or smoke reside starts to flake and fall on food. I will on clean the lid when I see it starting to flake...
I use water in my WSM.
And don't use water for my chicken as I want a higher temp.