New member from NE Ohio


 
P

PhilFreshour

New member
Just signed up, as I was recently gifted a used Smokey Mountain. According to the date code embossed on the vents (AH) it appears to be a 2014 model. It's in pretty good shape, missing only the lower heat shield, which I gather from browsing the web isn't absolutely necessary anyway. I used a little Smokey Joe for years while tailgating but the WSM is all new to me. So after retiring, from both work and tailgating, I'm looking forward to learning how to smoke stuff on the WSM.

Aside from a good clean-up, I'm open to any suggestions as far as putting the unit back in top form, as well as tips on how to best use it. I'm sure I'll be reading a lot here and asking a few questions between now and spring and looking forward to it.

WSMfront.jpg
 
Welcome Phil.
How's the inside look, cooking grate in decent shape?
If so fire that up and get to cooking. ( why wait for spring ):wsm:
Visit the home page for cooking topics / operating tips and tricks.
 
Phil welcome to our little group.
To get started i would take and soak your grates in some didhsoap a warm water add a little simple green to the soak.
While that is working, go out and with a putty knife plastic works good for this whit outside edges rounded a bit. Now scrap all the big chunks off the walls lid and bottom.
And then get a ball of foil and rub the walls and matting edges ,and lid. Hose it down let it air dry while you go tackle the grates. Use steel wool, or SOS pads from dallor store, and clean off the other persons food, scrub till you are happy, the tight ares will never get clean, the big surface is the important part.
Now let them dry as you put your WSM to together with a nice 1/4 load of coal, light that let's it start to spread across the coal rack while you put the center bacon you open all the vent full and put lid on yo do a full burn in till coals are dead.then when cool empty put together, and get some protein, and smoke away sir. Enjoy that cooker they are great.
 
Kevin L (NKY) said:
Phil welcome to our little group.
To get started i would take and soak your grates in some didhsoap a warm water add a little simple green to the soak.
While that is working, go out and with a putty knife plastic works good for this whit outside edges rounded a bit. Now scrap all the big chunks off the walls lid and bottom.
And then get a ball of foil and rub the walls and matting edges ,and lid. Hose it down let it air dry while you go tackle the grates. Use steel wool, or SOS pads from dallor store, and clean off the other persons food, scrub till you are happy, the tight ares will never get clean, the big surface is the important part.
Now let them dry as you put your WSM to together with a nice 1/4 load of coal, light that let's it start to spread across the coal rack while you put the center bacon you open all the vent full and put lid on yo do a full burn in till coals are dead.then when cool empty put together, and get some protein, and smoke away sir. Enjoy that cooker they are great.
Click to expand...

Thanks, Kevin, sounds like a good approach. I planned on using some SOS pads on the grates but wouldn't have thought of using the putty knife and aluminum foil to clean up the inside. Now that the holidays have passed, I'll have some time to give it some attention.
 
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