Congrats on the new
WSM and for having such a thoughtful and insightful GF!
The
WSM requires no "seasoning" other than a good wash of the grates. That said, you still have to get a bit of a feel for temp control and thin blue smoke. I did a dry run of mine with a half load of briquettes in the charcoal basket, wood, and no meat in the smoker. I played with the vents to get a feel for temps. If you get the hang of it early throw something easy on it like brats or some other sausage. You can smoke them at any temp.
I rarely spritz anything these days. I use a 99 cent spray bottle from Home Depot, clean it well, mark it "food only," and fill it with only enough liquid for that smoke. Soak and clean well after every smoke.
There are quite a few different ways to load the
WSM. I keep it simple. I put down a layer of briquettes, add 4-8 pieces of wood chunks, cover that with another layer of briquettes, then add another 4-8 pieces of wood chunks (depending on size). After a smoke just close all the vents and snuff out the charcoal. When ready to smoke again knock the ash off and consider that your first layer next time. I clean the ash our about every other smoke, every third if they are short smokes.
How much hot charcoal you add initially to the middle of your fuel load can help control temps. 1/4 chimney for low chamber temps like 225F, full chimney for 325F+.
The water pan serves two purposes. First, it is a heat deflector/heat mixer. Second, if you put water in it understand that water is a heat sink and is there to help maintain low temps. 250F is about the highest chamber temp you can get if you use water due to the physics of heat and water. Quite a few of us
WSM users "dry smoke," meaning there's nothing in the water pan. Temp control is more challenging with an empty water pan but can be easily mastered. Some folks use sand instead of water. Starting off, use water. Try dry smoking later.
You'll be turning out world class Q in no time flat.
Have fun!
