Cleaning WSM: Flakey Inerior


 
C

Christine Hall

TVWBB Member
Hi - the other day I smoked some baby back ribs with water in the pan. When I was done I closed all the vents to put out the coals. I left everything as is for 2 days and when I cleaned the smoker today I noticed that there were a bunch of brown little flakes on the grill grate and on the inside wall of the smoker. I didn't notice this when I smoked my brisket. Well, I took a small grill brush and knocked off all the flakes and took a paper towel and wiped the inside of the brown colored residue and then I realized that perhaps I should have just left the residue alone. Was that part of the seasoning process?
 
And it can also happen when just using an empty foiled pan. It all has to do with moisture mixing with smoke that lays that layer on and eventually it will start to peel like layers of paint.
Most of the time my lid looks like a well seasoned CI pan, but occasionally if I do a full double rack cook, and sometimes if the moisture content of my smoke -wood is on the high side..
I will get that flaking, peeling effect.
Also If I do a L&S followed by a HH I expect similar results.
Just something you deal with as you learn how you're WSM works for you

Tim
 
Christine Hall said:
Hi - the other day I smoked some baby back ribs with water in the pan. When I was done I closed all the vents to put out the coals. I left everything as is for 2 days and when I cleaned the smoker today I noticed that there were a bunch of brown little flakes on the grill grate and on the inside wall of the smoker. I didn't notice this when I smoked my brisket. Well, I took a small grill brush and knocked off all the flakes and took a paper towel and wiped the inside of the brown colored residue and then I realized that perhaps I should have just left the residue alone. Was that part of the seasoning process?
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My experience was at first I got that light brown coating on the entire underside of the lid. With hot weather in So. CA in the summer sometimes some would flake. I would tap the side of the lid while holding the handle and the loose flakes would come off then I took wet paper towel and lightly wipped off the loose stuff. You need to use it more to get it well seasoned, IMO you want a build up on the inside of the smoker, it will will provide much better temp control.

My 2 yr old 18.5 WSM has been used 2-3 times per month so about 50+ smokes. I always use water and now the inside of my lid has a thick black shiny coating as does the entire middle section that does not fall off. It's sealed up very well, and the pit smells good enough to eat even when it's cold, I would leave just get the loose stuff off, you want that build up, others may have a different view. Now I will have to get my new 22.5 in the same condition.

With good dry fuel, my 18.5 stays right at 225-235 without fuss. when mine was new I had to watch the vents and temp as it could get up to 275-300+ fast.
 
It does occur more frequently if you switch back and forth from dry pan to water in the pan. I do that as I cook ribs with water. Check out the lid in advance and use a wire brush to remove any loose scale you see. I never worry about the mid section.
 
Thank you very much for all the wonderful and informative replies. At first I thought it was rust because it does get pretty humid here in Texas but it wasn't humid the 2 days that I left it uncleaned. I guess I will try to smoke my ribs without water and just try to spray it with apple juice or something. I hated cleaning that flakey stuff. It went everywhere!
 
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