Cleaning your WSM


 
S

StineV

New member
Hello everyone

I have a question regarding cleaning of your weber smokey mountain. Do you clean the insides after use. I used my brand new weber for the first time. (the smoking went well, good meat and a sucess for the first time). There is a brown dustlayer on the inside of the weber. Should i wipe this off or just let it sit for the future..

Sorry my english is not that good, but i guess you understand me ;)

Have a good day

Stian
 
Nope.

Just the grates, the water bowl (if used) and the ashes out of the bottom. That's it. Nice to hear your first time was good ;)
 
Hello Stian and welcome. Mr Dennis is correct. That layer is the "seasoning" of your smoker that you hear so much about. The thicker it gets the more air tight your WSM will become.
Your English is impeccable , by the way. . Just curious , what did you cook for your first time on the WSM?
 
My routine is as follows after I'm done with the smoke:

1. Pour another Guinness
2. Close all vents and let the unit cool down. I usually wait 'til the next day.
3. When completely cool, remove upper and middle racks and clean with a grill brush. I use a Weber brand long handled grill brush.
4. If you used water with the smoker, remove and clean the water container thoroughly with a soft (non-metalic) scrubber and soapy water.
5. Lift off middle section and check for unburned charcoal. Remove this as it can be re-used.
6. Remove charcoal ring and grate. Empty out remaining ash
7. With a NON-METAL (repeat.... NON METAL) bristle brush, brush out any hardened residue or other foreign material in the ash bin and around the inside bolts.
8. Reassemble the unit and replace the grates and lid.
9. Pour another Guinness


After a few smokes, you will get a build-up of residue in the area where the lid sits. This may cause the lid to stick after its cooled. I just do a quick wipe with a paper towel soaked in hot water while it's still a bit warm. This loosens the excess while still keeping enough to create a good seal.

You're now ready to go for the next smoke.
 
Howdy and welcome Stian.
That brown dustlayer is just smoke that has alot of moisture in it. Wipe it off with a ball of paper towel or a rag if it looks loose.
I run waterless, so rarely run into that.

Tim
 
Ron A said:
My routine is as follows after I'm done with the smoke:

1. Pour another Guinness
2. Close all vents and let the unit cool down. I usually wait 'til the next day.
3. When completely cool, remove upper and middle racks and clean with a grill brush. I use a Weber brand long handled grill brush.
4. If you used water with the smoker, remove and clean the water container thoroughly with a soft (non-metalic) scrubber and soapy water.
5. Lift off middle section and check for unburned charcoal. Remove this as it can be re-used.
6. Remove charcoal ring and grate. Empty out remaining ash
7. With a NON-METAL (repeat.... NON METAL) bristle brush, brush out any hardened residue or other foreign material in the ash bin and around the inside bolts.
8. Reassemble the unit and replace the grates and lid.
9. Pour another Guinness


After a few smokes, you will get a build-up of residue in the area where the lid sits. This may cause the lid to stick after its cooled. I just do a quick wipe with a paper towel soaked in hot water while it's still a bit warm. This loosens the excess while still keeping enough to create a good seal.

You're now ready to go for the next smoke.
Click to expand...

I follow the same steps as Ron....except, I repeat step 1 after steps 2,3,4,5,6 and 7 and I omit step 9.
 
Frank H said:
Hello Stian and welcome. Mr Dennis is correct. That layer is the "seasoning" of your smoker that you hear so much about. The thicker it gets the more air tight your WSM will become.
Your English is impeccable , by the way. . Just curious , what did you cook for your first time on the WSM?
Click to expand...

I cooked a porkneck(Boston butt is spesial order at the butchers in Norway) and some ribs. The butcher did a mistake and cut the bone in two, and they did not have whole ribs at stock so i had to go with the ribs i got. The cook went well, but the ribs were a bit dry... You live and learn

I will post some pics later today
 
If they were dry, you probably had them in the WSM too long.

4 - 4 1/2 hr is as long as you need. Temp for the cook being 225-275o.
 
Hello.... So here is my first attempt on smoking a porkneck. I did not take photos of the ribs.. So i startet at halv past 8 one saturday morning. I used some store bought rug and sprinkeld it on my porkneck


Then i used a whole 10 kilo bag of weber briquettes. I used the whole bag, and lit a full chimney of briquettes to get the heat going(probably a bit mutch)


I was planning to use the 3-2-1 principle of first 3 hours on the bbq, then for two hours foil it and one hour without foil in the end. After three hours my porkneck looked like this. I sprayed it with applejuice and wrapped it in tinfoil..

photostream


After two hours in tinfoil and one hour on the smoker it was finished and looked like this. I was not sure that the bark would be ok, but it was fine

photostream


I shredded it and the guest loved it..

photostream


<a href="https://www.flickr.com/photos/123975236@N08/13963196426" title="IMG_1049 by Stian Nevøy, on Flickr"><img src="https://farm8.staticflickr.com/7126/13963196426_00dbc8e63c_o.jpg" width="3264" height="2448" alt="IMG_1049"></a>

So what did i learn..

1. Ribs is much harder then porkneck
2. Not so much coal in the chimmney to get the heat going
3. On the first times, always use water in the pan
4. Do not put your hands in the coals even if you think it has stopped to generate heat
 
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