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There is absolutely no need to season a WSM. It is coated in porcelain so you can start cooking on it as soon as you put it together. Get that thing assembled, fire it up, put some meat in it and get those grates dirty!

I just did a count and this event will be Contest #100 for us! Wow!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AJ S.: Back in my day, we didn't have baskets, we only had rails..and we were **** lucky to have em too! </div></BLOCKQUOTE> Testify, Brother!

Congrats on the new purchase, Clark! After years of using a Weber Kettle for all kinds of outdoor cooking, I too began my "traditional" backyard barbequing career with something other than a WSM, (a consumer grade offset) and the challenges of heat control are mighty! Nothing like the kind of...

Rhythm 'n QUE will be back in action this weekend at the first of the five Sam's Club National BBQ Tour Regional contests, this one being held in Albuquerque, NM. 30 teams have qualified to compete this weekend with 6 teams coming from each of the five Region 1 Local events held over the past...

Those cooking grates are way too clean. You need to cook more so they get some gunk on 'em!

Welcome to the New World, Mr. Columbus!

Excellent wind break!

The resurrection of an old thread! I love the charcoal rails. I have a couple sets of them and use them all the time!

Excellent review, Lew. I would encourage you to figure out a heat deflector solution and be very careful about cooking on the bottom rack regardless. I think this item will give you a lot of added flexibility with your Performer!

I know this post is almost 5 hours past your question but I would have encouraged you to cautiously continue cooking until you had a better feel in the meat. What did you decide to do?

Hey, David, happy to hear that it worked for you. Butts are very forgiving which makes them great for experimenting with different cooking techniques. I spent years doing all kinds of indirect grilling and grill roasting in my kettle before ever using a WSM. And, if you ever do decide to use...

Mike, as both JimH and Mike Freel have said, "Yes", there should be no problem with cooking that shoulder overnight tonight provided it was kept under proper refrigeration. Have fun cooking it!

Mike, a good rule of thumb is to wrap your shoulder when the internal temperature is in the 160°F - 165°F range so you're right on schedule. As for adding fuel to a Minion set up, I would scrape all of the existing lit fuel into the center of the grate as best you can and then add a ring of...

WSMs don't extinguish charcoal as efficiently as Weber Kettles. It really doesn't bother me as I don't like to use partially burned fuel when I'm cooking with a WSM. I have no problem using it for grilling in my Kettle.

Mark, I think if you were to ask 100 competitors when they trim their meat you would likely find that the majority like to trim at home. It is much easier to do as much work at home as the rules will allow. If you trim at home, you can use a vacuum sealer to store the meat in your refrigerator...

I'm very happy to report that another member of the cooking class has won a Grand Championship at his first contest after the class. Brian Moriarty and his Left Hand Smoke team won the Washington State Spring BBQ Championship, a PNWBA event, this past weekend. Brian is no stranger to winning...

Another Grand Championship for Left Hand Smoke, a team who does it with WSMs!! Congratulations, Brian!!

No, that isn't necessary, Jeff. Try using the one you have. All you need is something that will absorb enough heat to level out the fluctuations that occur as your fuel (charcoal) slowly ignites and burns. If you are using some kind of forced draft system, like a Stoker, you don't need to...

You can't!