Seasoning the WSM

Discussion in 'Charcoal Smokers' started by bama bbq, Feb 10, 2012.

  1. How many followed Harry Soo's seasoning method of seasoning the WSM? ...or did you use some other method? ...or none at all - just fire it up and cook?
     
  2. The part about  "burning off any remaining manufacturing residue" with a hot  fire and empty WSM is  logical.  But wasting meat just to create a smokey/greasy coating on the inside is, in my opinion, just that - a waste of meat, charcoal,  and time.  My WSM never tended to overheat when new, because I checked the fit between the  parts and adjusted them as necessary to be sure they were all as close to perfectly round as I could get them, and I also adjusted the fit of the door to minimize air leakage. If you prefer to rely on a coating of grease/gunk to seal the WSM, you'll get it from cooking anyway. Just start cooking.  (And no, I don't think I know more than Harry about anything - especially anything related to cooking bbq.  This is just my own opinion. [​IMG]   )
     
    Last edited: Feb 10, 2012
  3. sprky

    sprky Master of the Pit OTBS Member

    All I do is spray it down with a cheap cooking spray and fire it up with some smoke. I gotta do this every year as I wash mine down good when I store it with the camper. 
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Same as Sprky, I just sprayed it down with Pam & fired it up. I think a good idea is the first thing you smoke should be a pork butt, so all the grease gets all over the inside of the WSM right away. They run a lot better when they get all gunked up.
     
  5. Thanks guys.  Think I'll go with a butt.
     
    Last edited: Feb 11, 2012

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