Hey All! I have mostly been lurking on this site for a couple of years now, And I have learned a lot from all you knowlagable contributors, resulting in some really good BBQ. I have two 22.5 Kettles, and a smokinator. I have had reasonably good success with the smokinator, (and many a sleepless night tending it!)I have known for a very long time, I was going to have to pull the trigger on a WSM someday. Last night, I just happened to be reading the thread entitled "Do I Really Need A WSM?", and the impulse struck me, that yesterday was that Day!, I clicked the Amazon link and orderd a 22.5 WSM. Just in time to particpate in Smoke Day VI ! I also ordered a stainless door from the Cajun Bandit folks so I would not have to deal with the door fit issues that most 22's reportedly seem to have.
My first question is:
How important is "seasoning" the WSM prior to the first actual cook? is this really necessary, if so How do I properly season it?
My second question is regarding temp control:
I have read that new WSM's tend to run a little hot!.. should I try to counter this on early cooks by choking down the vents more than one would normally expect to? any advice from the experienced here would be appreciated !
My first question is:
How important is "seasoning" the WSM prior to the first actual cook? is this really necessary, if so How do I properly season it?
My second question is regarding temp control:
I have read that new WSM's tend to run a little hot!.. should I try to counter this on early cooks by choking down the vents more than one would normally expect to? any advice from the experienced here would be appreciated !