[AZWildcat]

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?

[Mark]

Dave Williams- my BBQ partner, would haul our cooker into a coin car wash and give it a good blasting about once a year.

Needless to say, it's best to do this when the owner ain't on the premises.

[Mike P in Tucson]

Gee, I never thought about cleaning mine.  But I guess a good grease fire would clean it out real good anyway, wouldn't it?

[Bob Smith]

Dan that's another reason why the eggs are so good , they have a self clean mode. 700 degrees for a few mins. does the trick.

[Mark]

So true, Bob. Most of the time I shut mine down top and bottom to reserve the coal. But about every month or two I'll open 'er all up and let the temp climb to 700 or so and cremate any nastiness still in the cooker.

[smitty250]

I cleaned out my WSM's the beginning of this year before the comp season. I just took some crumpled up tin foil and did a little scraping on the inside - not too much to keep some of the sesoning in it - just enough to get some of the old creosote out. I haven't touched the inside since then.

[Mark]

I haven't done much to any of my Kamados or their grills in over a decade, besides raking out the ashes every few months and cranking them up to over 700 degrees every now and then to cremate the insides. The rest of the time I brush the hot grill just before I put the meat on. Needless to say, they are well-seasoned.