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Old 01-11-2007, 06:57 PM   #1
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WSM`S IN DENMARK SC

Ok I am one happy camper got both of the WSM`S assembled for the weekend cook , should I fire once it before I start using it for BBQ ?? Remember I am used to my 55 gallon drum offset that I had to do that with.
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Old 01-11-2007, 07:28 PM   #2
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Ya might want to fire it up once and give it a "dry run" ..... just to see how it handles.

Get a feel for the temperatures and the speed at which you can adjust them...how much fuel to put in and how long it lasts etc...
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Old 01-11-2007, 07:29 PM   #3
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Quote:
Originally Posted by Bryan S
No need to season it. Fire it up and cook on it right away. It's porcelain inside and out. Good luck on the first cook and keep us posted, and take some pics.
Hey I even bought a extra memory chip for the event , will buy the butts tomorow morning so I can do the on Friday night . Will start at 5PM and go all night long. Dinner will be around 4Pm so I will take em off at 3PM then pull and sauce em.
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Old 01-11-2007, 07:33 PM   #4
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Good luck Walter! Enjoy them!
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Old 01-11-2007, 07:40 PM   #5
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JUst wipe the manufacturing "gunk" (that's a technical term) off all the insides and the racks... and cook away.
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Old 01-11-2007, 07:46 PM   #6
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Quote:
Originally Posted by Finney
JUst wipe the manufacturing "gunk" (that's a technical term) off all the insides and the racks... and cook away.

Thanks fellas I can hardly wait just found out a friend of mine is brining me some green hickory chuncks for extra smoke !!!
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Old 01-11-2007, 07:57 PM   #7
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Walter, you'll be pleased. All I did was wash the grills.

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Old 01-11-2007, 10:04 PM   #8
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Is it nessesary to soak the chunks ?

Is that the best way on a WSM ?


Good luck Walter and take lots of pics.
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Old 01-11-2007, 10:20 PM   #9
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Quote:
Originally Posted by Cliff H.
Is it nessesary to soak the chunks ?

Is that the best way on a WSM ?


Good luck Walter and take lots of pics.
Actually there will be green chucks no need for soaking needed. I use the dry oak for heat and smoke when I am using the offset , I figure hickory will make a nice change in taste , i think I amy alos have a few oak chunks somewere around here might add a fe was well to see what happens.
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Old 01-11-2007, 10:29 PM   #10
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Walter, maybe I'm confused, you're not planning on using just wood for your cook are you? Or are you just going to put some wood chunks on some lump charcoal or briquettes.

Be careful with the amount of wood you use, it doesn't take as much as you might think to get a good smoke flavor on your meat.
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