I realize this has come up before, and likely to come up again, but I am going to ask anyway. Is a seasoning or initial burn in of a WSM necessary? I have had my WSM for a couple of years now, and cannot honestly remember what the instructions said. But I bought a brand new Weber Master Touch two weeks ago and in the instructions it recommends doing just that to burn off any manufacturing contaminates. I understand that they are two different beasts, but I would think that the manufacturing process is very similar, especially concerning the main body parts.