Jim H.
TVWBB All-Star
Found out during the cleaning process that I have a Frankenstein WSM. Lid code says DE=2006, but charcoal bowl says DZ=2008. Not sure how that happened, but it doesn't matter, it works like a champ!
Here are some before & after cleanup pics. Cleaned & scrubbed on it inside & out, using a stiff bristled brush & water. Cleaned the grates with SOS pads & rinsed with cool water. Cleaning removed just about all the seasoning (along with the surface rust, a good thing), and made it look almost new. Here are some pics:
Before - lid
Before - charcoal bowl
Before - top grate
Before - assembled
After cleanup pics below. I ran half a chimney of Kingsford Blue through it, with a couple of hickory chunks to work on reseasoning it and an empty water bowl. Wanted to put it away completely dry and test some temps as a run through so I could have a baseline with different damper settings, look for out of round, how it holds temps, etc.
After - charcoal bowl. This is after I ran the chimney of K Blue through it, rinsed & dried out.
After - lid after run through. Seasoning starting to return. Meant to take a pic before the test run, but I was anxious to get it fired up!
After - assembled. Nice & shiny!
Last but not least, in action today:
First cook? Ribs, of course!
Temps were rock solid @ 210°~230° until the sun came out. Then it got hotter than I wanted - close to 300°. Closed the bottom vents completely & top vent to 50%. Took off the door & moved some coals around, which worked to lower temps back to around 230°. Used a foiled 12" clay saucer & double layer of foil in the water pan. Once I get the vent settings figured out, I can see lots of long, low maintenance cooks. Love my new WSM!!!!!
Ribs, after 3 1/2 hrs.
Here are some before & after cleanup pics. Cleaned & scrubbed on it inside & out, using a stiff bristled brush & water. Cleaned the grates with SOS pads & rinsed with cool water. Cleaning removed just about all the seasoning (along with the surface rust, a good thing), and made it look almost new. Here are some pics:
Before - lid
Before - charcoal bowl
Before - top grate
Before - assembled
After cleanup pics below. I ran half a chimney of Kingsford Blue through it, with a couple of hickory chunks to work on reseasoning it and an empty water bowl. Wanted to put it away completely dry and test some temps as a run through so I could have a baseline with different damper settings, look for out of round, how it holds temps, etc.
After - charcoal bowl. This is after I ran the chimney of K Blue through it, rinsed & dried out.
After - lid after run through. Seasoning starting to return. Meant to take a pic before the test run, but I was anxious to get it fired up!
After - assembled. Nice & shiny!
Last but not least, in action today:
First cook? Ribs, of course!
Temps were rock solid @ 210°~230° until the sun came out. Then it got hotter than I wanted - close to 300°. Closed the bottom vents completely & top vent to 50%. Took off the door & moved some coals around, which worked to lower temps back to around 230°. Used a foiled 12" clay saucer & double layer of foil in the water pan. Once I get the vent settings figured out, I can see lots of long, low maintenance cooks. Love my new WSM!!!!!
Ribs, after 3 1/2 hrs.
