Seasoned my Daisy Wheel

SkySaw

After 7 years of use with just the occasional knocking off of the largest stalagmites that were developing on my daisy wheel, it had become rusty and very grungy.

I took it apart, got out the steel brush for the rust, and had to use a screw driver to scrape off a lot of the build-up, but I got it mostly clean.

Then I mineral oiled the parts and put them in the Egg at about 300º for an hour. I could probably get it looking better with another seasoning with canola oil, but it looks good again, and even more importantly, won't drop pieces of grunge onto my food when I adjust it.

Grillin_beers

Good idea man!  Mine is three years old and could use a good cleaning.

Chubbs

Or you can sandblast it like @mickey. Looks great!

Carolina Q

Nice job. Mine is in my garage. Somewhere. Last time I saw it, it looked about like your first pic. Mostly, I just leave the top wide open.

SkySaw

I love CI. It's great to cook on, it looks nice, and it cleans up really well. I was really pleased how a steel brush, some simple green, and a bit of scraping got the daisy wheel looking practically new again.

flyerdoc

Thanks for the tips, my daisy wheel is in need of some TLC

blasting

Now that it's clean, you can sell it and buy a smokeware cap.  Please imagine a winking smiling face, since I won't use emogis.

RRP

Here's my Small Miss Daisey that I cleaned earlier this year by soaking the parts overnight in household ammonia. After brushing off the remaining crud under running water and drying I sprayed the CI parts with high temp BBQ paint. This is only the 2nd time in 16 years so to me this method works, but again to each his own.

lousubcap

Looks brand new, great restoration.  
For the future, just toss the DFMT in the BGE on the cool-down after every cook and it self seasons.  Hit it with oil when using on a few cooks and that's the extent of any effort.  FWIW-

flyerdoc

Well, I do have a Smokeware thermometer that replaced the original (after 16 years!) and while the older eyes love the larger dial it does have a bit more stainless than I am used to seeing. Now, that Smokeware cap does seem interesting in function. But man, talk about bling! I wish it came in black. I may get one anyway. But wrapping my head around that much SS just bothers me aesthetically. The black CI daisy wheel just reeks of Eggmanship. SS, not so much. I am soooo superfical

blasting

@flyerdoc  I agree about the black smokeware cap.  I've contacted them and made that suggestion, but never heard back.

Starting this month, they are putting their logo on the cap.  Man, I hate that.  I don't know how it's on there, but I would be blasting that off one way or another.  I have a strong dislike of logos.  

Darby_Crenshaw

Same daisy in use for maybe a dozen-plus years. Store it in the egg after each cook. 

Never refinished, never rusts. 

I am a simple man. try not to make too much work for myself if i can avoid it

SkySaw

I have always stashed my daisy-wheel in the Egg at the end of a cook, but after 7 years it wound up with a layer of crud on the underside and some rust on the outside. Different environments, different requirements...

dldawes1

i was never smart enough to think of making sure the DW was "inside" the egg after cooking. So mine (one of them) is rusted a bit and crudded-up a bit. I'll be sticking it in for a cook or two to clean it up a little. My newer one Isn't old enough and hasn't been used enough to dirty it up, yet. 

I quickly started using my SW cap on the new egg before dirtying up the DW.

I've intended to buy another SW cap but just haven't pulled the trigger yet.