WSM Cleaning/seasoning

[Stephen Hammond]

Could someone explain the difference between seasoning and the need for cleaning?

Do you wipe and/or scrub with a wire brush the insides after each cook?

I didn't notice anything in the lid or the mid section, but after looking at pics I found what looks like mold in the charcoal chamber:

After the first cook I moved the WSM the next day into the basement and left it open for a couple of days before putting the cover on.

 

[Derrick Llewellyn]

well this certainly wont be a scientific answer but I will tell you what I believe the two are.

Seasoning: The first 5-6 cooks of a new WSM. Smoke things with high fat content like bacon or pork butts so that the inside gets a coating of smoke/fat ect. The more you smoke the more the inside will season and tighten seals up like lid and door. Also will help with temp control.

Cleaning: I never ever clean mine. The most I ever do is make sure my grates are clean (wire brush when food comes off) and then I will knock of some of the flaking that I get on the lid after several cooks.

Also check out http://virtualweberbullet.com/tipsfaq.html

cleanup and storage:http://virtualweberbullet.com/cleanup.html
seasoning:http://virtualweberbullet.com/seasoning.html

 

[JSchlegelmilch]

There are several schools of thought on this, and they are all pretty good. There are some good tips here:

http://www.virtualweberbullet.com/cleanup.html

For me, I don't clean anything but the grates. Sometimes I wipe down the outside too. In terms of the mold just burn it off (see the "burning out" section in the link above). I leave my bottom vents open when I am not using it in between cooks so it can get some air flow.

 

[Stephen Hammond]

It was late after the first cook a week ago and I may have put the cover on when it was just a little warm. The cold night caused a little condensation and then I put it in a dark basement.... Only thing I can think of.... I scrubbed everything but the inside of cooker last week. There was no mold on the grates or the lid, just in the charcoal chamber. I left the vents open but I guess it wasn't enough.

I thought I read where most leave the insides alone.

Cooked ribs Saturday .... Without realizing this... Any concerns?

 

[Dave Alvarado]

Only thing I clean is the grates every cook and I'll scrub out the lid if it looks like flakes are going to fall off on the food.

You can just burn out mold. No idea whether cooking with mold in the cooker hurts anything.