Craig Wallace
TVWBB Member
I've had my WSM, Performer and a Joe for 5 plus years and never seen white mold on any of my equipment; however, I clean the pan, remove the ash and clean the grils the following day after a cook. I'll leave the old used briquetts in it or move them to the Performer, but the pan and grills in the WSM and kettles are clean. I also leave my vents open on top, since I use a Guru on the WSM, I only have a littler port on the bottom half but it must be enough to let moisture out, because I don't have any mold issues. The WSM is usually covered with the factory cover. I would think, if mold is a common problem, we'd see a lot of it in SW Florida. Everything else grows here, why not mold.
I've read that anything living in the que could not survive 140 degrees, most surgical equipment is sterile at 212 degrees I would think the WSM a couple hours at 350 would kill anything organic. Let us know what you learn.
CraigW
I've read that anything living in the que could not survive 140 degrees, most surgical equipment is sterile at 212 degrees I would think the WSM a couple hours at 350 would kill anything organic. Let us know what you learn.
CraigW