Just ordered my 18.5 wsm and seasoning question


 
S

Steve L. (Georgia)

New member
Hello all,
I just ordered a 18.5" WSM to replace my Brinkman P.O.S. I have had mixed success with the Brinkman electric and decided to upgrade. I have made several Boston Butts, ribs and chicken. The Brinkman lacks heat control, has a 15.5" cooking surface and is a huge power hog! I can't wait to give my new Weber a whirl when I get it on Saturday.
I do have a question about seasoning a brand new smoker. I have heard that it is a good practice to burn a half load of charcoal in the smoker without any food in it to bake out any residual chemicals or odors left over from the manufacturing of the smoker. Sounds like reasonable advice..is it?
Thanks,
Steve
 
Steve, 1st WELCOME to the crazys. As far as seasoning I would use either salt and pepper, aka Texas style or your favorite rub. Not too much garlic tho. What kind of meat did you want to season?

As far as the WSM you can fire her up with no meat but what a waste, as long as you have a fire you might as well be cooking. The smoke wood and the fat from the meat are all the seasoning the WSM needs. Just lick the COLD insides after your cook if you don't believe me. Well maybe not!

Good luck with your new toy. See you on the circuit!!!!!!!

Mark
 
Ditto to what Mark said. No need to do a dry run . Get it heated up and add MEAT!

I've yet to try Wicked Good but have also heard great things about it.
 
When I got mine I filled it with a batch of Kingsford and smoked some baby backs. All turned out GREAT. Although my WSM does seem to get better with each use, just jump in and enjoy. No matter what it is always better than a Brinkman IMOP.

Mike
 
Steve,

I'm only a few cooks in on my WSM, and I didn't do anything to break it in. I will say that it's just now getting a really good seal around the door and thermometer, though. Enjoy your new toy and welcome to the board!
 
I use Wicked Good all the time and love it but it can be expensive. I have used Royal Oak lump and found rocks and insulation in the bag and once a junk of plastic which real stunk when burning in the chimney,fortunately it wasn't in the cooker unlit when doing a minion method.
 
I did a dry run with my first WSM but that was so I could concentrate on vent positioning and temperature stabilization without having to worry about cooking something.

Or as SWMBO said "Oh, playing with it."
 
Originally posted by S Mitchell:
Can't you go blind from that Travis?
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