Curing a smoker


 
C

Carl K

New member
So I just bought a new WSM 22.5". I read some blogs that said I do not have to cure it because of the ceramic coating. I was curious if anyone had any thoughts as to what I should do. Let me know. Thanks!
 
I've "cured" many a smoker / BBQ. And there's only one way to do it, Italian Sausage & maybe a Tri Tip :wsm:
 
I would start cooking on it. No need to cure in my opinion. If you have time go for and post up your first cook. :)
 
No reason to cure if someone says otherwise it's only cause they didn't listen when everyone said same thing I am
 
People normally refer to this as 'Seasoning' the smoker, and it's probably more usefully for the person than the device... (for practice) Required? I don't think so - it'll happen over time.
 
I seasoned my 14.5" WSM while cooking some fatties. A butt, chicken, etc would work well also.

I followed the wisdom of Harry Soo for the 22.5".
 
When I received my big offset smoker, the builder (Gator pit of Texas) suggested that I wash it out and then coat the interior surfaces of the smoking chamber with peanut oil or other cooking oil and then do a few hours of smoke without meats to cure it.
 
Carl,
It all depends upon what you intend to do with the WSM.
If you are in the competition arena, follow Harry's procedures - including what meats/foods will never see the insides of your WSM !
Otherwise, as others have indicated, just start cooking. But it does help to start with fatty meats, be it pork, chicken, etc...
 
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