WalterSC
Head Chef
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.
Bryan S said: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.
Finney said:JUst wipe the manufacturing "gunk" (that's a technical term) off all the insides and the racks... and cook away.
Cliff H. said:Is it nessesary to soak the chunks ?
Is that the best way on a WSM ?
Good luck Walter and take lots of pics.
Bruce B said: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.
Bryan S said:Heads up for you Bud. Unless you are quite familar with using green wood i would say not to use it, unless you know what your doing. I have used green wood (apple) many times over the years. A little bit goes a very long way. If you go overboard with it, it'll be so bitter and........................ lets not go there. Just be VERY, VERY carefull if you go that route. If you've never used green wood i would suggest that you use seasoned wood.
Finney said:I'd skip the green wood also. Use whatever you have that is well seasoned.
Soaking wood chucks doesn't really work. Even if you have them soaking for hours, the water only penetrates a fraction of an inch. Wood chip can benefit from a good soaking though.
Larry Wolfe said:Finney said:I'd skip the green wood also. Use whatever you have that is well seasoned.
Soaking wood chucks doesn't really work. Even if you have them soaking for hours, the water only penetrates a fraction of an inch. Wood chip can benefit from a good soaking though.
Good advice Finney! Walter remember this isn't like cooking on an open fire pit. Using green wood in the WSM is gonna ruin your meat. If you need some good dry hickory chunks, swing by Walmart, they have 10lb bags for under $5. Good uniform pieces and nice and dry.