WSM smoke tar question - BBQ Central

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Old 10-13-2008, 08:41 PM   #1
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WSM smoke tar question

What do yall use to remove all the goo from the WSM lid so it doesn't stick once the unit cools off... I took some paper towels and got some of it off, but there is much more... thanks in advance...
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Old 10-13-2008, 08:50 PM   #2
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http://www.bbq-4-u.com/forum/viewtopic. ... funky+gunk
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Old 10-13-2008, 08:56 PM   #3
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Old 10-13-2008, 09:57 PM   #4
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It's not grease.. It's that creosote stuff or whatever you call it...Kinda like resin from a pot pipe.... but not...
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Old 10-13-2008, 11:36 PM   #5
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You can try "Formula 420" they usually sell it at the head shop...hahaha ...Just kiddin' I have the same thing but kinda like it cause it helps seal the lid to the body of my WSM..

Sometimes it hits my arm or hand and leaves nasty black marks though
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Old 10-14-2008, 12:19 AM   #6
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Sapo,

try a burn with no wood.....only bricks or lump. If you still have the problem then move to the smoking wood.

I realized that my problem was the wood I was smoking with because the problem didn't materialize with charcoal only.

I noticed that you had a rather large pc of wood in the mix with your chicken cook. I think wsm's prefer small breed bite size food.
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Old 10-14-2008, 06:28 AM   #7
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Bottom line Sapo is you're not getting a clean burn and that creates soot...........Make sure the wood you are using is fully seasoned and make sure your top vent is always 100% open for the entire cook. Also make sure you have at least one bottom vent partially open at full time. Without proper airflow (fresh oxygen from the bottom vents and exhaust from the top vent) your wood chunks will smolder vs. burn, when they smolder they're creating the soot build up.
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Old 10-14-2008, 07:59 AM   #8
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Quote:
Originally Posted by Larry Wolfe
Bottom line Sapo is you're not getting a clean burn and that creates soot...........Make sure the wood you are using is fully seasoned and make sure your top vent is always 100% open for the entire cook. Also make sure you have at least one bottom vent partially open at full time. Without proper airflow (fresh oxygen from the bottom vents and exhaust from the top vent) your wood chunks will smolder vs. burn, when they smolder they're creating the soot build up.
And bitter tasting bark
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Old 10-14-2008, 11:31 AM   #9
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Thanks everyone. I hope I can use it again someday. The lid is now welded to the main part... I found some info at virtual bullet. He says to put white vinegar or simple green to clean that soot off. I am using mesquite wood and it isn't bitter and is seasoned.. I am going to try to get this baby back open and then work on some preventive measures. When are the new ones coming out?
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Old 10-14-2008, 12:08 PM   #10
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Quote:
Originally Posted by surfinsapo
Thanks everyone. I hope I can use it again someday. The lid is now welded to the main part... I found some info at virtual bullet. He says to put white vinegar or simple green to clean that soot off. I am using mesquite wood and it isn't bitter and is seasoned.. I am going to try to get this baby back open and then work on some preventive measures. When are the new ones coming out?
Sapo, build a fire in the cooker. When everything heats up you will be able to get the lid off.
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