After recently buying a WSM 18.5" and using it a few times, I have the following thoughts.
To make cleaning-up easier, it really helps to spray the grate an the inside of the water pan with Pam. Since you can't foil the water pan in the new 18.5' model, spraying it with Pam is a good solution.
I clean the grate and other parts with Trisodium Sulfate. Better than anything else, TSP cuts the smoke and grease best, particularly when left to soak for a few minutes.
I scrub clean all of the components of the WSM cooker after each use. (I realize most don't do this and most will think it's unnecessary and over the top. In fact, some think a "seasoned" smoker smokes best. But I store my smoker inside the house and I don't want to live with the odor every day.) One reason I like the 18.5" instead of the larger version is all of the components of the 18.5" fit in sink of my shop. This is a standard plastic "laundry" tub, and the ability to put each piece of the smoker in the sink makes them easy to clean.
While smoking meats, I now generally also smoke some beans. I put store bought beans, like Bush's, in a pan as large (wide and long) as I have room for in the smoker (as large as possible t maximize surface area) and smoke these beans for about 2 hours along with the meat. And when I've smoked a Boston Butt, I freeze a baggie of that meat, and then next time when I smoke some beans, I put that frozen meat in the beans. The smoking really improves store bought beans and is easy to do.
Just my thoughts.
Ned
To make cleaning-up easier, it really helps to spray the grate an the inside of the water pan with Pam. Since you can't foil the water pan in the new 18.5' model, spraying it with Pam is a good solution.
I clean the grate and other parts with Trisodium Sulfate. Better than anything else, TSP cuts the smoke and grease best, particularly when left to soak for a few minutes.
I scrub clean all of the components of the WSM cooker after each use. (I realize most don't do this and most will think it's unnecessary and over the top. In fact, some think a "seasoned" smoker smokes best. But I store my smoker inside the house and I don't want to live with the odor every day.) One reason I like the 18.5" instead of the larger version is all of the components of the 18.5" fit in sink of my shop. This is a standard plastic "laundry" tub, and the ability to put each piece of the smoker in the sink makes them easy to clean.
While smoking meats, I now generally also smoke some beans. I put store bought beans, like Bush's, in a pan as large (wide and long) as I have room for in the smoker (as large as possible t maximize surface area) and smoke these beans for about 2 hours along with the meat. And when I've smoked a Boston Butt, I freeze a baggie of that meat, and then next time when I smoke some beans, I put that frozen meat in the beans. The smoking really improves store bought beans and is easy to do.
Just my thoughts.
Ned
