Seasoning


 
I think the most common method is to run the smoker at full tilt empty the first time after assembly to burn off manufacturing oil, etc. Then do a couple of greasy cooks. Thats what I did, I ran a whole 8lb bag of charcoal through it and full vent, then did a butt.

The grease and residue help "seal" the cracks....I tend to agree since I notice no smoke escaping out of the seams since my 2nd/3rd cook..

Good luck!
 
On the other hand, My first burn was also my first cook. No bad tastes and just the ,expected, amt of smoke. Why waste a bag of fuel?,
 
I have a new 22 on the way. I plan to wipe down the inside with denatured alcohol, then will either cook some scraps from butcher shop on high just to get some coating on the inside or just cook a butt.
 
Like Len, my first use was smoking a pork butt... and I did the low & slow method. Didn't seem to hurt the butt that the WSM was a virgin....
 
I did the same as Len and Mike with my new 18.5. Just fired it up and started cooking. Didn't notice a thing on that first butt.
 
I did my first cook without any pan below and smoked the heck out of chicken leg quarters. Lots of smoke, lots of grease lots of gunk to coat it up. Worked real well. I think my 22 took 14 pieces.
 
I'd cook a couple of chickens direct, no pan. Lots of grease splattering around and cooking time is just about 1.5 hours. Grease is your friend, learn to love it.
 
You must log in or register to reply here.

 

Back
Top