Seasoning the new 22.5 WSM


 
Terry Helms

Terry Helms

New member
I've been really wanting a WSM for some time now so I purchased a 22.5 WSM. After doing my homework on here, I've started the seasoning process.


I started with one rack of babybacks cooked hot and fast. No water in the pan, just foil to make clean up easier. Cooked them uncovered for one hour and then in foil for another hour. Back on for another 20 minutes to set the bark. Worked just fine.




After that I cooked chicken thighs and breasts. Direct heat at about 350 for about an hour. Nice crispy skin, very moist inside.


After that I did 6 racks of babybacks, 3 racks on top, 3 racks on bottom. Rotated the racks half way though the process. I'm so very pleased with all the results so far. Just wanted to thank this forum for all the information I've been able to pick up on here. Sure takes the guess work out of it.
 
Looks good Terry! I'm adding a 22.5 WSM smoker to my arsenal, and know there will be a learning curve, moving from a stickburner. However, I've recently done a little bit of smoking on my 26" Weber kettle, and have been amazed at how easily it holds temp. And, that's the main reason I decided to go ahead and pull the trigger on a 22.5 WSM. I had planned on seasoning mine like I did my stickburner, but maybe that's not the way. I built a big fire and sprayed canola oil on everything...which seemed to leave a good coating. Then, smoked a slab of bacon and I was ready to go. Should I go further to season the WSM?

BTW...Love your BGE table, and you patio. Looks like a fun place to play around smoking meat. I do the same thing...and spend all my free time on the patio.

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Thanks, Mick. We spend most of our nights out there. Nice set up you have there as well. I've been lusting after a Yoder offset for some time now but haven't pulled the trigger. As far as seasoning the WSM, I'm sure there are a lot of people on here that can give better recommendations then me. I just keep cooking on it and the more I cook, the better it holds the smoke and temps.
 
Nice patios guys! Seasoning the WSM isn't really necessary. It has a porcelain enameled finish, not bare metal like a stick burner. Just cook a couple racks of ribs or a pork butt and it will build up a nice coating
of BBQ goodness. The more you use it the better it gets. Good luck guys.
 
Bruce Bissonnette said:
Nice patios guys! Seasoning the WSM isn't really necessary. It has a porcelain enameled finish, not bare metal like a stick burner. Just cook a couple racks of ribs or a pork butt and it will build up a nice coating
of BBQ goodness. The more you use it the better it gets. Good luck guys.
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Thanks Bruce...good to know. Looks like Terry had that figured out, and I'm still stuck in the stickburning thought process. I just picked up my WSM at Home Depot, so it sounds like some ribs this weekend...pork ribs Saturday, and beef ribs Sunday. :confused:
 
love the patios in the pictures posted above. i have a concrete patio next to my detached garage, and i plan on extending the garage roof to cover the patio to have something similar one day
 
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