Just did my 1 year clean


 

Vic C

TVWBB Member
It's been a year and wanted to clean my wsm. So I sprayed it down with oven cleaner and let it sit for a few hours. Than I loaded it up in my car and went to a high pressure car wash. Scrubbed it down and than sprayed it off. I than scrubbed it down again using dish soap and rinsed it off. It turned out pretty clean. Should I burn some charcoal in it to heat it up and burn off any residue that my possibly be left on?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vic C:
It's been a year and wanted to clean my wsm. So I sprayed it down with oven cleaner and let it sit for a few hours. Than I loaded it up in my car and went to a high pressure car wash. Scrubbed it down and than sprayed it off. I than scrubbed it down again using dish soap and rinsed it off. It turned out pretty clean. Should I burn some charcoal in it to heat it up and burn off any residue that my possibly be left on? </div></BLOCKQUOTE>

It certainly wouldn't hurt, Vic. Better safe than sorry!

JimT
 
i try to clean mine every 2-5 months or so.. depends on how many cooks and time of year, i cook more in the winter somehow. Im a wierdo for keepin in sparkley but i like it that way I guess. anyway I just give it an extra warm up time is all for the first cook after the clean. I don't worry about it to much cause i don't preheat my dishes before i eat off them.
icon_biggrin.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vic C:
Should I burn some charcoal in it to heat it up and burn off any residue that my possibly be left on? </div></BLOCKQUOTE>
Nah, you're good to go. I use Dawn power dissolver or oven cleaner on mine and just rinse off with the garden hose. I don't do the second wash as you did. No worries.
icon_wink.gif
 
What!!! you're supposed to clean these things
icon_eek.gif
Seriously, the only thing I clean are the grates. I do those after every cook. I think of the WSM like a BBQ pit or oven. Unless,of course, it was starting to grow stuff inside of it.Now that would be a different story
 
Have never cleaned mine in 5-6 years or so (since I bought it). After each cook, I dump the ash out and scrape the grate down with a brush. Anything else seems unnecessary to me. Just my opinion.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by james n:
Why clean it ?add's to the flavor just like a cast iron skillet ? </div></BLOCKQUOTE>
When it grows green/blue hair you'll know why some have to clean their WSM. Covering the WSM and humidity plays a major part in mold growth. I no longer cover mine and that seems to have worked for the growing hair problem inside the WSM. YMMV
icon_wink.gif
 
i've also seen what bryan describes, ussually around fallish, or rainy periods, I assumed it was excess humidity, def don't mind cleaning after that. I never though of taking cover off though, good thought, thanks.
 
Do y'all keep yours outside? I keep mine in the garage and have never had that problem. Although, I've only had it about a year, so can't tell too much from that. But, when not in use, I keep mine in the garage with the cover on.
 
The problem w/ keeping the cover off, is that you get rain/dew dripping in there.
 
Mines outside michael, I should say that the mold doesn't happen often and i've only noticed once (and assumed it had happened because of extra humidity) and it was around the water pan, and just slightly on the bottom grate where a brisket had dripped everywhere and made a mess, otherwise no problem at all, and maybe never again.
 
I thought this thread was going to be about AA/NA
icon_wink.gif


My wsm is under a roof (screened in patio) so it stays dry and I never cover. The inner cooking section is covered in a really flakey carbon (or something). When I sit it down hard some of it comes off and I end up sweeping after every cook. Its almost self cleaning
icon_wink.gif
When spring comes and it gets warmer I may load her up and take it to the car wash for a good hose down, its been about a year and a half with no inside cleaning. Other then that I love steam cleaning the outside durring cooks, shines up nice.
 
Have had to use a grill brush and scrape the lid and sides. Also keeps the flakes from falling on the meat. Recently goohey residue has been little of an issue with the lid sticking during a smoke. But heck, my mom told me to never use soap on a cast iron skillet or pan, that is has to cure. My wife keeps ours in the oven, washes it with vinegar, and heats it after every use. SO, with that process in mind, I think that after 3 years with no cleaning, I have "cured" the WSM to be just right? I do keep in dry to ward off any rust, and always go overboard cleaning the grates!
 
All I usually do is scrape the grates and empty the ashes, and about once a year I soak the grates in Powdered Brewery Wash. I never had a problem with anything growing in mine but I imagine the likelihood of that problem would vary from region/climate to region/climate.
 

 

Back
Top