Mold is caused by moisture, grease and poor air circulation.
- Discard any charcoal and other porous materials.
- Scrape and scrub every surface with a brush including the drip pan and grate(s).
- Porcelain coated grates and flames shields, use nylon brush to avoid scratching the finish, causing them to rust.
- Wash everything down with soapy water.
Go through the seasoning process.
Lightly coat ALL INTERIOR SURFACES (including GRILLS, GRATES, AND INSIDE OF BARREL.) with 100% Vegetable Oil, Olive Oil or Animal Fat (Lard or Bacon Grease). Heat grill to 200-325 degrees for two hours. Let grill cool. Re-coat GRATES, INTERIOR HOOD AND BODY and heat grill back to 200-325 degrees for two hours. Let grill cool and give one more coating of oil to GRATES, INTERIOR HOOD AND BODY. You can lightly coat the exterior of the grill body (while warm) with vegetable oil. This will extend the life of the finish, much like waxing a car. Your GRILL will then be ready for use.