So I was cleaning my WSM's and UDS's yesterday, and I was wondering how the rest of you gauge it's time for a good cleaning, then re-season? I spoke with Harry Soo about a year ago, and I remember him saying that he doesn't even consider his WSM's well seasoned until about a year of cooks (if I remember right). I clean mine in and out about every 6-10 months. I'm afraid of a grease fire with the UDS's if I don't.
What's your time frame? Any why?