***Warning to all NetKops: Top Posting In Progress***

Congrats. You'll get lots of great meals out of the WSM.

I use a wire brush on the grates while they are still hot, and clean up the
rest the day after. I have the fire ring and grate wired together, so I
just shake it over the bottom section to remove the ash, dump the ash, and
leave whatever charcoal is left over in the ring. Remove and throw away the
foil on top of the sand and re-foil. That's about it.

BTW, this site is dedicated to the WSM and has lots of great info:

http://www.virtualweberbullet.com/


Paul" > wrote in message
...
> In article >,
> "CSS" > wrote:
>
>> The food I've cooked seems no different to me using sand than using
>> water.
>> The convenience, however, is great-- no refills on long cooks, no messy
>> water to dispose of (cover the sand with two layers of *foil* and then
>> throw
>> the top layer away after the cook- instant cleanup.
>
> I just finished the first meal from our WSM. The chicken came out great,
> it was moist and had a nice smokey flavor. We followed Prof. Wivott's
> instructions.
>
> Now...cleanup? What's your procedure? Leave it overnight until cool,
> I'm sure. Then what? Do you just let it sit until the next time you
> use it? Dump the water as soon as it's cool? How about the grates?
> Wash 'em until they're clean? Or give up a nice scraping next time
> they're hot and throw the next meat on?
>
> Please help!