Weber Smokey Mountain and Lard?

[CallawayBBQ]

Anyone try Lard on the WSM smoker? Harry Soo said it speeds up the seasoning process. Applying lard to the barrel then fire up?

[Mr. Bones]

If Harry Soo recommended doin so, I'd be inclined to believe it, my danged self.
That bein said, I ain't tried it, as both my WSM's are pretty well-seasoned, already...

[DWCowles]

It will work but a can of Pam might be quicker.

[Mudkat]

I used veggie oil. Lard sounds good too!

[ComfortablyNumb]

I thought this was going to be about smoking lard! I am rendering down some now.

[Spinaker]

You got any pics of that beauty? EdF

[EdF]

I've never been much of a pics guy, Spinaker. But it's indelible in my memory. Painted it a kind of cream color and put an Indian "Om" on the back door. It was pretty peppy for a school bus with a governor on it. The 3/4 size worked well! Fit right into two parallel parking spaces.

'Twas a pretty beast!

[Spinaker]

I can only imagine. EdF

[Troutman]

I've always used Pam when seasoning cookers. Works great. Lard? yuk, too messy....

[Spinaker]

Agreed, Pam is just so much easier. To help gum up my lid on the PBC, I put a 17" cast iron skillet on the grate. Block of lard and some water. Seemed to work well in getting that gunk built up.

[Spinaker]

Lard should never be discouraged.

[lostclusters]

Mod it tight, burn it in with charcoal, and then use it. That is all you need.