New Primo Event--UGH!

[painter]

After 48 years of living in the inter-mountain west I moved to the east coast where I've been getting settled in my new digs. My first few cooks were on my Weber performer and all went well. Perhaps the lump started faster (more oxygen in the low altitude atmosphere?) Then I pulled out my Primo for it's first cook since the move and, ugh, mold everywhere--grates, deflection plates and firebox. I threw in a load of lump and let it rip. It was at 750 for at least an hour and then I slowly closed the vents down over the course of the day. Hours later when the temp was about 200 I closed it down completely. I opened the lid the next day and indeed, the prolonged heat had done it's job. I scraped the grates and plates down and figured that's the end of that episode.
After so many years in the high, dry west I'm not use to this high humidity environment. Both cookers live in an enclosed shed space with no light or venting. I just wheel them out onto the driveway when I want to cook. Any tips on how to prevent mold from occurring again or how to handle it when it does?
Thanks!

[STEbbq]

Remove the charcoal baskets when done cooking to allow for some airflow and less humidity and that should help.

[Smoker_Boy]

Cook every day.

[Sid P]

Mold thrives in static air and darkness. Leave the vents open and open the shed doors occasionally.

[Panhead John]

I’d make sure to clean out all the ash the next day after a cook. Afterwards I take my cordless leaf blower to it to get any remaining dust. Leave all the vents open for air circulation.

[Steve B]

Move back to the western inter-mountains. 😂

I actually live a couple of hours south of you and I don't really see too much mold build up in my cookers unless they are not used for a long period of time. When I do find some I either do what you did or use a weed burner to burn off the mold.

[Mosca]

This is a problem here in NEPA, too. All it needs is a little bit of air circulation. For my BGE, I leave the bottom vent open (screen closed or critters get in), and I prop the lid open about half an inch. That does it.

[jfmorris]

I started doing that, and even with the canvas cover on my SNS kamado, and it helped as well.

[Smoker_Boy]

Cook every day.

My way is easier.