Seasoning WSM


 
Jeff Padell

Jeff Padell

TVWBB Pro
BBQ is addicting, I went up to Stop and Shop to get some Ice Cream and walked through the meat department. I am doing my first cook on Sunday, have the ribs already. Will also do some chicken.
Anyhow I saw a tray of pork scraps, look like the fat they cut off the a pork shoulder, they were selling it for 99 cents a pound. They had a 2 pound package. I figured I could throw that on the WSM along with the other stuff and get some gunk coating the inside of the smoker.
 
I wonder if that is what these scraps are? I don't have an idea, but it does have some (and I mean some in small letters) meat on them.

actually I could pull a Spaulding from Caddyshack, "can I have your fat?" a nibble might taste good
 
I used a pork butt...not for seasoning but for my first smoke in the WSM. I really don't think it's necessary to "season" a WSM. Wash off the meat grates, light it and load it up!:wsm:
 
Mike
That is basically what I was going to do, but when I saw those scraps I had to have them, sort of an impulse buy. I may try to find a small butt, they have some 3 pounders at another local market, and throw it on with the ribs.
 
Jeff Padell said:
Mike
That is basically what I was going to do, but when I saw those scraps I had to have them, sort of an impulse buy. I may try to find a small butt, they have some 3 pounders at another local market, and throw it on with the ribs.
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It'll make good gunk Jeff. Moist greasy smoke is what you want. Takes the shine off, fills gaps and just plain dirtys up the inside of your cooker!
 
I will take pictures, but also thinking of doing an you tube video. I have about 50 videos on you tube, but none of them cooking related, some guns, some trains and some patriotic.

I am wondering whether to just put the pork fat on the grates or would it be better in a foil pan, then I could move it around to different spots to get different heat

what do you guys think?
 
You know I was thinking about this, I bet if you really wanted to season a WSM fast you could either use scrap fat like this, or just a few packages of bacon. Fire it up, don't worry about the temp, toss in plenty of smoke wood, and most importantly leave the water pan completely out. Let the fat drip onto the coals, that will give you maximum gunk in minimum time. Just keep the vents closed down a fair bit--you don't want fireballs if you're running super hot.
 
I like that idea, but won't be able to do that this Fathers Day as I promised the kids ribs, but will use the scraps as well, maybe Monday I will do Dave's idea without the waterpan and more scraps.
 
I don't think seasoning is all that necessary. Just wipe down everything first to remove any manufacturing oils and dust, and just use the thing. Trust me, in no time flat, you'll have a very heavy coating of goop that isn't easy to remove, that makes the lid stick, the top vent hard to open, etc, so why hasten the process?
 
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Scott C. said:
... a very heave coating of goop that isn't easy to remove, that makes the lid stick, the top vent hard to open, etc, so why hasten the process?
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LOL... ;)

Scott C. said:
I don't think seasoning is all that necessary.
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I wonder if there should be a distinction between seasoning and gunking it up. The WSM most often does need that additional built up layer to close down the leaks. But in true seasoning, the flavorizing aspect also comes into play. Most WSM users will not greatly benefit from this flavorizing procedure whereas the competition WSM cooker will. These competition WSM cookers will also be very much in tune to which meat products and which smoking wood get close to their WSMs from the very start.

Bob
 
No doubt Bob, like you say, experienced professional cooks who have a complete mastery of the art of Q can definitely notice a difference, simply because they have the acute ability to control every other variable to perfection. As you know, we're talking about beginners here in this sub-forum, and I can guaranty there are far more important and impacting issues newbies will be facing than the minimal effects of not seasoning a new WSM.

For a newbie, or even a backyard hack like me (just one half stripe higher in the pecking order), the only thing I'd notice on a new one is heat control being a ever so slightly different, and the vents being easier to adjust. However, certainly nothing that would effect the cook much.

Imho, unless you're in a competition and someone stole your beloved WSM, and you have to quickly press into service a new one, anything more than a wipe down to clean off manufacturing grime is a total waste of time. Now, if the WSM had cast iron grates, or something else subject to corrosion, that would be a totally different story.
 
Scott
That is why I am putting the scraps in as a supplement to cook in addition to some ribs and some chicken. Not doing a special run the first time.

I am glad I got the 22, darn does it look impressive on the patio :wsm:
 
Jeff,

As others have said... we'll be watching for photographic documentation... ;)

I most certainly agree with the concept of cooking from the very start. We did somewhat follow Harry's seasoning procedures, except all meat products used were meant to be edible... and they were ! Actually, multiple 'seasoning' sessions... all edible.

OT: Once owned a New Braunfels vertical water smoker. Worst smoker I've ever used. They basically took a horizontal log smoker, removed the firebox and set the whole thing on end. Their problem was in not understanding fire control and the need for proper air 'induction'. The charcoal pan (w/o a charcoal grate) sat just inside the bottom on clips. The whole bottom of the smoker was open to air, with no way to adjust airflow.
 
Very best way to season new WSM is with cold beer in your hand and piece of meat smoking inside of it. Then repeat
and enjoy some great smoked meats. =)

Peter
 
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