The Texas BBQ Forum

I was gifted a WSM 22.5" back in May, and -well- now I'm addicted to smoking. I have a few briskets under my belt, a pork butt, and some other minor things as I've had time. But my question is, how well does the thing need to be maintained post cook? The charcoal grate is rusty from when I first got it. Is it necessary that be replaced? How well do the cook grates need to be cleaned before each new cook? Do the inside walls need to be completely de-caked with any kind of regularity, or does that count as seasoning (i.e. Is it safe)? Does the base need to be completely clear of sludge? I'm not sure how it even got on there with a water pan and 3 grates between it and the meat. I did a little cleaning this morning since I'm returning it home, but am including some pictures in hopes that perhaps y'all can point me in the right direction.

Not all at once now, Fellers.

Charcoal grate will be fine. I'd just hit the bottom the best you can to get the sludge out but no need to just out the tooth brush.


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Josh, all I can say is if you consider that dirty then I'm in trouble

Well, I didn't know if it was considered dirty or not, which is why I had to ask. :)

Thanks for the pointers.

I got the sludge removed from the base with a crow bar and hammer.

Wiffy told me if she ever saw me again with that crow bar and sledge, she would put me under a "peace bond"

When I said "hit" o didn't mean crowbar and sledge :)

It's fine…just cook! I just clean to avoid grease fires. If it seems to be getting to that point clean it out. Oh and occasionally scrape the creosote build up off the dome.


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I have a 18.5 WSM and it looks exactly like yours....I say smoke on! Only thing I clean well is.the water pan since it collects so much grease (I line mine with foil to help) because if it sits with the grease too long you'll get mold. The rest is seasoning! A little rust, flakes on the inside won't hurt a thing!

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jwh wrote:I was gifted a WSM 22.5" back in May, and -well- now I'm addicted to smoking. I have a few briskets under my belt, a pork butt, and some other minor things as I've had time. But my question is, how well does the thing need to be maintained post cook? The charcoal grate is rusty from when I first got it. Is it necessary that be replaced? How well do the cook grates need to be cleaned before each new cook? Do the inside walls need to be completely de-caked with any kind of regularity, or does that count as seasoning (i.e. Is it safe)? Does the base need to be completely clear of sludge? I'm not sure how it even got on there with a water pan and 3 grates between it and the meat. I did a little cleaning this morning since I'm returning it home, but am including some pictures in hopes that perhaps y'all can point me in the right direction.

You'll be fine after acquiring a 1"x3" stainless steel brush for the grates, a 3" plastic scraper, and a straw whisk broom for the inside of the cooker. Oh yeah, and a small dose of elbow grease.

I scrape the walls and dome down to remove that build up. I don't it often, usually after it rained and I forget to open up the WSM to dry it out. Then I am removing fuzzy stuff and build up.