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To clean or not

post #1 of 3
Thread Starter 
Not sure if this is the right area or not.
I recently purchased a weber 22 inch. I have used it 4 times now and am having a problem with the lid sticking. Not sure what to call it but the smoke and juice seem to have built up around the edge so much that it's almost impossible to get off when cooking. In fact the lower halves came apart on me last week.

What do you guys do?

Do you clean while hot or cold. What do you use?

This is my only problem so far. I have been using a chargriller for several years and the weber is much easier to use.
post #2 of 3

It's creosote build up. I use a blow torch & scraper to get it off.



post #3 of 3

You have that much build up after only 4 smokes? Something ain't right.

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