Grill mold after a couple of weeks ?

[Rathog23]

I smoked some ribs on memorial day and left the WSM in the shed.
I got it out this morning and noticed fuzzy stuff all over the racks and water pan.
I rinsed it all of thinking that the cooking temp would kill off any nasties.
Now, half way through the cook of a small pork butt, I am wondering if it will be safe.
How bad is this stuff ?

 

[SecondHandSmoker]

You should be fine.
Mold is heat sensitive and is killed at temps between 140 and 160 degrees.

 

[SmokinVOLfan]

I've had this happen before. As long as you washed everything off real good you should be fine.

 

[Rathog23]

I've had this happen before. As long as you washed everything off real good you should be fine.

I kind if gave everything a rinse with the garden hose. The smoker has been at 225-260 degrees for the last 4 hours.
The butt seems to have stalled at 165 for quite a while.

 

[SecondHandSmoker]

Just for reference, when you store your smoker, make sure all vents are open.
Maybe even prop the top open a little bit.

 

[normanaj]

Clean your grates and bowl and avoid the nastiness to begin with.

 

[Rathog23]

Clean your grates and bowl and avoid the nastiness to begin with.

In the future, okay. But, should I pitch the butt ?
All the WSM manual says is to scrub the grates with a piece of aluminum foil.

 

[6GRILLZNTN]

Are you smoking with water in the pan?

 

[siege]

What everyone else said. Just FYI, I try to keep my smokers open to a little air, either keeping the chimney open, or propping the door open. When I am ready to put the cover on, after cool down, I wipe the inside down with plain white vinegar. It's cheap, and food safe. Let it air out, and put it away
I forgot to clean my MES once. Left the racks in after a cook, covered it up, when the weather warmed up and I went to use it, I got a rather unpleasant surprise. You know, like when a baby makes you a surprise. Oops.

 

[Rathog23]

Are you smoking with water in the pan?

Yes. The internal temp of the but has been at 165 for about 2 hrs.
Smoker temp wandering between 225 and 260.
Still new to this.

 

[Rathog23]

Also, it was the white fuzzy stuff.

 

[SmokinVOLfan]

I kind if gave everything a rinse with the garden hose. The smoker has been at 225-260 degrees for the last 4 hours.
The butt seems to have stalled at 165 for quite a while.

You will be fine man. If it ever happens again I would use soap and water but no biggie IMO. Like secondhandsmoker said mold dies at 140 to 160.

You can wrap that butt up in foil to help it through the stall. You lose some of the hard bark but if that's not important will speed things up

 

[Rathog23]

You will be fine man. If it ever happens again I would use soap and water but no biggie IMO. Like secondhandsmoker said mold dies at 140 to 160.

You can wrap that butt up in foil to help it through the stall. You lose some of the hard bark but if that's not important will speed things up

It's only been 4 hours so, I'm not that concerned with the stall.
On my past cooks I shut all of the vents right away to cool the smoker.
From now on, I'll open them all the way to burn off the grease and stuff.
Then, vinegar and water the next day and leave the vents and door open afterwards.

 

[SecondHandSmoker]

It's only been 4 hours so

Yep, you have a ways to go.
Just remember, butts can't tell time nor do they care what temp they're cooked at.
Best way to tell when a butt is done is when it probes tender all the way around.
If it is a bone in butt, the bone will wiggle without needing force.

 

[SecondHandSmoker]

Everyone gave you great advice.
Happy Smoking!

 

[Rathog23]

I have the Inkbird IRF-2s set at 195 for meat temp. will check it with a spot thermometer at several points when it gets there.
What's weird is that it just dropped 2 degrees.

 

[Rathog23]

Everyone gave you great advice.
Happy Smoking!

I appreciate the real time advice. I'd hate to have to give my wife burgers tomorrow after getting a taste for pulled pork.

 

[SecondHandSmoker]

I have the Inkbird IRF-2s set at 195 for meat temp. will check it with a spot thermometer at several points when it gets there.
What's weird is that it just dropped 2 degrees.

You might want to go a little higher on that IT temp. Between 203 and 206 is the guideline.

Yep, it is normal for the temp to drop some during the stall. You are witnessing the cooling power of evaporation as the meat juices sweat out and indeed cool the meat.

 

[SecondHandSmoker]

I appreciate the real time advice. I'd hate to have to give my wife burgers tomorrow after getting a taste for pulled pork.

You are very welcome.

Rest assured, you and your wife will be having some delicious pulled pork.

 

[Rathog23]

You might want to go a little higher on that IT temp. Between 203 and 206 is the guideline.

Yep, it is normal for the temp to drop some during the stall. You are witnessing the cooling power of evaporation as the meat juices sweat out and indeed cool the meat.

I've been using this as a general guide :https://virtualweberbullet.com/pork1.html