Bill Reinert
New member
Hey gang
I need some advice or perspective. After more than a year of non-use I decided to recommission my 22" WSM. It was pretty gnarly inside. First I power washed inside and out. The inside had some black flakey deposits that easily washed off. After a thorough cleaning I modified it with the CB stainless door and grommets for my 732 temperature probes.
Then I reseasoned with two similar burns. I put 2 hickory splits on the charcoal ring, then made a cone using a out 2/3 of a Kingsford Comp briquettes with a depression in the middle. In the depression I poured about 1/2 chimney of lit briquettes. Then I buttoned it all back up and adjusted the top vent to about 1/2 and used only one bottom vent about 1/3 open. The second fire was exactly like the first only I cooked a couple of pork loins. Both fires used an empty foiled water pan.
Both cooks were fires were virtually identical. I could easily, for the first time, maintain 230-240 with almost no fiddling. The fires went for at least 18 hours and I had to choke them off to go to bed. In the morning they were still smoldering and I could easily restart them. The smoke was always thin and blue.
The pork was pretty good.
So it all seems good..
But the inside of the WSM has a very hard black shiney coating. It's very uniform and uniformly deposited, almost like a spray painted surface. I've never seen this before and don't know how to analyze it. Of course I'm concerned about creosote deposits but thought they'd be less uniform, more flaky.
I'm wondering if I'm on the right trail and it's all normal or if I have to readjust things.
Sorry about the long post and thanks for the help
Bill
I need some advice or perspective. After more than a year of non-use I decided to recommission my 22" WSM. It was pretty gnarly inside. First I power washed inside and out. The inside had some black flakey deposits that easily washed off. After a thorough cleaning I modified it with the CB stainless door and grommets for my 732 temperature probes.
Then I reseasoned with two similar burns. I put 2 hickory splits on the charcoal ring, then made a cone using a out 2/3 of a Kingsford Comp briquettes with a depression in the middle. In the depression I poured about 1/2 chimney of lit briquettes. Then I buttoned it all back up and adjusted the top vent to about 1/2 and used only one bottom vent about 1/3 open. The second fire was exactly like the first only I cooked a couple of pork loins. Both fires used an empty foiled water pan.
Both cooks were fires were virtually identical. I could easily, for the first time, maintain 230-240 with almost no fiddling. The fires went for at least 18 hours and I had to choke them off to go to bed. In the morning they were still smoldering and I could easily restart them. The smoke was always thin and blue.
The pork was pretty good.
So it all seems good..
But the inside of the WSM has a very hard black shiney coating. It's very uniform and uniformly deposited, almost like a spray painted surface. I've never seen this before and don't know how to analyze it. Of course I'm concerned about creosote deposits but thought they'd be less uniform, more flaky.
I'm wondering if I'm on the right trail and it's all normal or if I have to readjust things.
Sorry about the long post and thanks for the help
Bill
), I'd probably just scrape/brush off the crustiest areas and call it a day. The gunk on the inside doesn't hurt anything, as long as it's not falling off onto your food. And even if a little fell on my food, I'd call it "seasoning" and sell it as a feature 
