So I'm building my 18.5" WSM at the moment, I stopped by the butcher and got some fat and season the smoker. Please share your thoughts on this process.
post #1 of 3
4/29/15 at 2:01pm
My advice?.....Take the fat and use it to make sausage, then smoke it on your brand spankin' new WSM
I don't think there's any real need to season it....In fact I think it mentions that in the instructions too.