John Pierson
New member
Just assembled my smoker last night. Planning to cook this weekend. What should I do before throwing on some meat? Anything specific to the grates? Run it hot for an hour? Tips appreciated. Thanks.
Seasoning my new WSM?
- Thread starter John Pierson
- Start date
John,
Welcome aboard! No seasoning is required for the WSM. Seasoning a metal cooker (cast iron, unfinished steel, etc.) is to prevent rust formation and also to provide a nonstick surface. The WSM is a porcelain enameled finish cooker that is weather proof both inside and out so no seasoning is required.
Some people report running higher temps until a few cooks in, but you don't need to "season first" before you start cooking. Enjoy right out of the box.
Welcome aboard! No seasoning is required for the WSM. Seasoning a metal cooker (cast iron, unfinished steel, etc.) is to prevent rust formation and also to provide a nonstick surface. The WSM is a porcelain enameled finish cooker that is weather proof both inside and out so no seasoning is required.
Some people report running higher temps until a few cooks in, but you don't need to "season first" before you start cooking. Enjoy right out of the box.
John Pierson
New member
Thanks Tyler. I'll get to cookin'!
Steve P. (Timmee)
TVWBB Member
All I did was I wash my cooking grates before my first cook, which was a bacon wrapped meatloaf.
Bob Bass
TVWBB Gold Member
John,
Is PRE-seasoning a WSM absolutely necessary for general usage... No. Seasoning will occur during your normal smokes.
But... If the user intends to use the WSM in competition bbq, then I feel PRE-seasoning is necessary.
You will find the general users smoking fish and other (strong flavored) meats.
The competition user will only cook those meats as seen during a competition.
Bottom line... all depends upon your intended usage.
Wishing you an Enjoyable cook with equally Enjoyable rewards afterwards !
Is PRE-seasoning a WSM absolutely necessary for general usage... No. Seasoning will occur during your normal smokes.
But... If the user intends to use the WSM in competition bbq, then I feel PRE-seasoning is necessary.
You will find the general users smoking fish and other (strong flavored) meats.
The competition user will only cook those meats as seen during a competition.
Bottom line... all depends upon your intended usage.
Wishing you an Enjoyable cook with equally Enjoyable rewards afterwards !
Last edited:
John Pierson
New member
Smoked chicken legs on Saturday, then chicken leg quarters on Sunday. It's seasoned now! Had a blast feeding the entire neighborhood. What a great smoker - this thing holds temp without adding any charcoal for 10 - 12 hours. Once I got the cooking temp down to 250 or so...this thing just kept going! I'm happy with my Weber Smokey Mountain.