Need some Advice or Info


 
B

Bill Schultz

TVWBB Hall of Fame
So my last cook on the WSM22 was for a party here and did three beautiful Pork Butts. Came out great.
But later when I was taking the meat off the grates I noticed on the dome something that appeared like tiny shiny black flakes in several areas.
Sort of like the seasoning crystallizing and popping and ready to pop off.
So today I was doing a smoke and I took the dome and also the center barrel section off because I found it there too, and I wire brushed them all off. Maybe enough fine black flakes to fill half a little dixie cup in all.
Is this a normal situation you guys encounter? Do any of you fellows know the cause?
 
Chris says, "The black material is carbonized grease that builds up over time and flakes off from the inside walls of the cooker. Any loose material can be brushed off as part of your normal cleaning process." More info here: http://virtualweberbullet.com/faq.html#peeling
 
It's an accumulation of smoke, moisture, grease, all the goodies from cooking. If the lid is shiny, you don't have to do anything. If flaky, brush it off. Sooner or later enough will accumulate so that the lid sticks to the center and won't lift off without you hitting it. Then you might see black tarry material dripping down from all around the edge of the lid. That's when I do a burnout, maybe every two years I get this. I did a burn out two weeks ago and when cool, took a putty knife to the edge of the center section and all over the inside of the lid, particularly the edge. For my burn out, it's the lid on top of a very full charcoal bowl of hot lit without the center section. Let it go for as long as it wants and the material inside the lid will bubble up and blister. Scrape it off and you are good until the next time.
At least, this is what I get and do. Yours may differ
 
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