Is this rust and/or how to clean Weber Smoky Mountain smoker?

[BAPyessir6]

Got this off Craigslist for a steal (I see it retails for 250 new and I got it for 40!) and am super happy with it. My only question is how to clean it from now on. Is this rust? Do I need a rust remover? Or just a steel wool/green scrunge and some elbow grease and water?

 

[caseydog]

I used to have one of those, and have three Weber Kettles. The only rust you will get is on the grates. The porcelain-enamel coatings on the smoker itself won't rust, unless it is pretty damaged. These things last forever.

Just use a good degreaser to clean the bulk of that crud off. It will not come completely clean, but it will get it clean enough.

As for the grates, Weber Customer Service can get you ANY parts, shipped to your home in a matter of days. They will also keep any Weber products you own on file, so you can easily order parts anytime. I would replace the cooking grate(s). But that's it. That's the part that your food will touch.

Which size WSM is that? I had the 18 inch, which is a lot more expensive than $250. Yours must be the 14-inch.

There is a learning curve to that smoker, but there is also plenty of advice online, including YouTube videos.

This is my collection about ten years ago, with the WSM on the right. That's a rotisserie kit on the red Kettle.

CD

 

[Badjak]

I got the 14 wsm.
It's a great little thing and the learning curve isn't steep.

Yes, it looks like you need to give it a good clean, almost a once off.
Then don't worry too much about it, as it needs a bit of "gunk" to seal it

 

[caseydog]

I got the 14 wsm.
It's a great little thing and the learning curve isn't steep.

The biggest challenge I had was temperature control. I live on a flat prairie, where it can be calm one day, and 30 mph winds the next. Controlling airflow was the at the heart of the challenge.

CD

 

[Badjak]

The biggest challenge I had was temperature control. I live on a flat prairie, where it can be calm one day, and 30 mph winds the next. Controlling airflow was the at the heart of the challenge.

CD

When I just got it, I kept checking and using temp probes etc.
These days, I very occassionally check the gauge in the lid, but often let it go.
Disclaimer: I don't do brisket and I actually do not really like pulled meats. I prefer a little bite