Originally Posted by SmokeWatcher
It's glossy black, mostly on the inside of the lid (old weber lid) and maybe a little down the insides. Some of it is dull and flaking off, which I scrap away.
I suppose I might be building too large a fire and choking down the inlets to compensate...not sure. The exhaust is always fully open when I cook.
Glossy black is seasoning and if it's like mine, it hard as a rock.
I've cooked on mine over 50 cooks and have no build-up of creosote at all.
The weed burner for cleaning once in a while works nice, gets the grease build-up out nicely!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR