Trying to be patient


 
B

Bob (SmokeyBob)

New member
I'm currently recovering from ankle tendon surgery and will be in a cast with no weight bearing for another 2 weeks. While being laid up I've had more time to spend on the computer and ended up buying a 22" WSM. The eBay seller had a great price, plus free shipping. I also had a 10% off coupon from eBay which was about to expire so I jumped on it. The WSM arrived last Friday and is just sitting in my garage waiting for me. Cast comes off August 6th, planning to season with some bacon that night.

Are there any other recommended meats to smoke while still seasoning the WSM?

Thanks,

Bob
 
Welcome Bob and speedy recovery. I seasoned my WSM prior to any cooks, maybe I'm just odd? It also gave me a good idea on how the WSM would perform.
 
wow that sounds similar to what happened to me. I dislocated my ankle and tore 7 different things in my ankle and had surgery to repair things back in may. The week i got hurt was when my smoker arrived. This past weekend was only the 3rd time i was able to use it. I had a cast for 3 weeks then progressive weight bearing about 20% for the next 5 weeks. I am 2 months out and finally full weight bearing. It has been tough to see it sitting there and not be able to use it. I would recommend waiting til you are full weight bearing before tryin to smoke unless you have alot of help. I have only smoked some wings, and ribs. Still learning and trying to get it down.
 
Mmm, seasoning a WSM.

I think if I ever get another one, I'm going to buy about 8 packages of bacon. I'll remove the water pan entirely, then toss two packages on the top rack and two on the bottom. Full charcoal ring with wood chunks scattered all through, then try to hold as low as possible temps. Swap out the blackened bacon for fresh about halfway through the cook. That should create a proper mix of grease and smoke particles to stick all over the inside of the WSM.

I didn't season mine when I got it, I just started cooking and let all the cracks fill in naturally.
 
Why do you want to do that? The WSM does not need any kind of seasoning, IMHO, and it is just a waste of food. Use it, and the gunk comes naturally.

It would be nice if someone could run a blind test between a new WSM and a used one. I bet the tasters would have problems finding out which let's say ribs in a used one or an new one.
 
Tony R said:
I would cook a pork butt first.
Click to expand...

I second this. I'd cut the fat cap off and place it along side the butt to help the seasoning along. The pulled pork doesn't need all the extra fat and cutting it off gives you more bark plus helps out your seasoning.

Of course, photos are required. I can't believe Tony didn't hit you up for pix. LOL
 
Bob no need to season the WSM, an easy 1st cook would be 2 beer can chickens also very inexpensive if things go south. Good luck and enjoy your WSM.
 
Thanks everyone, recovery is coming along alright but too slow for me :)

I appreciate the advice about seasoning vs. not seasoning. Glad to hear seasoning isn't necessary, I think I'll just jump in to my first cook. August 6th the cast comes off and I'll be in a walking boot. Hoping I'll be able to smart my WSM journey then!
 
Bob,

Where seasoning is an important is when that WSM will be used in the Pro BBQ circuit. And chances are, the WSM isn't their first. In the Pro BBQ, it's all about properly 'flavoring' the gunk buildup. For the vast majority of WSM users, the process of building up that 'gunk' layer can start from the very beginning using edible products.
 
I wiped my down with a wet rag... Ran a half a load of KBB... Only cuz I never smoked, never cooked with charcoal and wanted to play around with the WSM and adjust all the adjustments prior to doing 2 pork Butta the next day... Which were near perfect ... Do a butt.... Very forgiving and tasty
 
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