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Old 06-15-2007, 04:39 PM   #1
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Funky Gunk

I didn't want to clean the gunk off the wsm because it seals real good when it heats up but this stuff is making life difficult. If I let this gunk dry then my lid will be welded shut tomorrow.

I took a scraper to the lid and the rim of the mid section today after the cook.


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Old 06-15-2007, 04:50 PM   #2
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OMG what the hell is that stuff?!?!!? Seriously...
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Old 06-15-2007, 04:58 PM   #3
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The same stuff that makes the inside of the dome shiny and black plus a little fat from pork or beef and you can glue bricks together.
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Old 06-15-2007, 05:05 PM   #4
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its called creosol boy ya` usin too much wood with not enough air... I kin see another \how to do tip vid coomin up... BOY
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Old 06-15-2007, 05:05 PM   #5
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Quote:
Originally Posted by Cliff H.
The same stuff that makes the inside of the dome shiny and black plus a little fat from pork or beef and you can glue bricks together.
[smilie=a_doh.gif] ...a little fat!? I swear it looks like tar from the beach. I'm going to stop neglecting my WSM and clean him this weekend
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Old 06-15-2007, 05:14 PM   #6
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Quote:
Originally Posted by 007bond-jb
its called creosol boy ya` usin too much wood with not enough air... I kin see another \how to do tip vid coomin up... BOY
I would agree with ya JB if thick white smoke was boiling out of my wsm all day but three little chunks of wood and white smoke for maybe thirty min is not enough bad smoke to do that.
Fat renders off the meat and onto the grate, then what don't fall off travels down the grate onto the rim of the mid section were it builds a nice layer of Funky Gunk. (If you don't clean it off after each cook ofcourse)
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Old 06-15-2007, 06:15 PM   #7
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scraper...................
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Old 06-15-2007, 06:53 PM   #8
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Puff, Got a huge dry wall knife? Help a Bro out will ya?
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Old 06-15-2007, 07:00 PM   #9
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hmm. Never seen mine do that. You cooking possums? Porkypines? maybe? Them are greasy as hell!.


Looks like it's time for a douche. You may be looking at a fire bigger than you wanted in the near future.
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Old 06-15-2007, 07:05 PM   #10
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Originally Posted by Pigs On The Wing BBQ

Puff, Got a huge dry wall knife? Help a Bro out will ya?
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