WSM discoloration?

[StanSulli]

Hi,

Been lurking here a long time but was always able to find answers to my questions by using the search.

This time I'm stumped.

I never used the water pan before last night when I did an overnight cook. I got up in the middle of the night to top off the water pan and didn't notice anything amiss.

the overnighter came out fine. But this morning when I went to take the shoulder off I noticed the dome and about one third of the way down the centerpiece were discolored.

The discoloration was kind of a reddish-brown dust completely covering the inside of the dome, some of the center piece and even the door.

It came off easily with a wet rag and a little elbow grease. I have to figure it has something to do with my using the water pan as this has never occurred before.

What do you guys think? Maybe it was something in the water? A chemical or hard water perhaps?

It's really no big deal as it came right off but I hate a mystery and I'm curious about what might have been the cause.

Thanks

 

[J Bowie]

Another reason not to use the waterpan!! You would get the same rust looking crap had you taken the lid off and sprayed with water.

 

[StanSulli]

Another reason not to use the waterpan!! You would get the same rust looking crap had you taken the lid off and sprayed with water.

Probably so. I mean I figured it was caused by my using the water pan.

This never happened in many cooks without the water pan. And then, the first time I use it, this substance appears.

It cleaned up easily, so no problem there.

I'm just wondering what caused it.

 

[timothy]

It's smoke laden moisture http://virtualweberbullet.com/faq.html#rust and can happen without water also.
I rarely use water, but had this happen when doing a bunch of marinated leg quarters & CSR's.
Tim

 

[Miguel M]

I used to get the same build up when I used water. Haven't seen it since I started using an empty water pan.