Assistance requested on new WSM.

[edgrinde1951]

Gang,

I just bought a 22.5" WSM and I was wondering if there is the need for a burn-in smoke before using it for real meat.

Ed

[ribeyeguy]

I'm a heavy proponent of a good burn in. I bought an 18" WSM a few years ago and proceeded to smoke a pork butt immediately after I assembled it. It cooked fine but it had a strong chemical flavor that made it inedible. No issues after that initial cook.

[ivanmor]

Hi Ed!

Personally I dont see the point, once you get it up to temp, though low after a couple minutes anythings done and gone. if you smell or feel oil, maybe a damp rag at best! but never see anything that - life up a load of coals and lets get smokin! Enjoy, jealous - I have a 18.5 and though I love it - the 22.5 should have been the one! next time!

[jfmorris]

I think the burn in is to accomplish several things:

1. Burn off any manufacturing residue.
2. Season the interior of the cooker.
3. Let the "seasoning" start sealing up minor leans.

I think I had a WSM, or a new Weber kettle for that matter, I would just wash the grates and interior with soapy water and rinse and dry, so that manufacturing oils or residue is not a factor, then go ahead and start a fire, and get it up over 300 for a bit before adding any meat. You really want any outgassing from the finish or any residual oils to burn off and not cause bad flavors on the food you cook.

Cook something greasy like pork or chicken. Chicken at 325F might be a good kind of short first cook.

You will spend the first few cooks learning temperature control I am sure.

[Mr. Bones]

I'd set a fire like Weber sez in yer owner's manual, vents open wide, an let her burn fer a spell, hot, like chicken temp settin..

then, ya can start usin th vents to regulate temps

no rules, here; jus sayin if it was mine, amigo!

please, try to remember that we loves pics here,; without em?
Why, it never happened...

I'm rootin fer ya, regardless of how ya decide to initiate yer new cooker!
Did I mention pictures?

[jfmorris]

I second what Mr. Bones said.

[RonB]

Congrats on the new cooker.

[DWCowles]

I spray Pam on everything internally before doing the burn-in to season mine 22.5 WSN.

[edgrinde1951]

Thanks for all the comments - and pictures will be forthcoming.

One more question. Weber's owners manual discourages using lump charcoal. Why is that?

[shify]

Harder to control. Pieces are very irregularly sized which can lead to temp spikes. The nice thing is they leave a fraction of the ash at the bottom of the smoker when they are done

[castironchris]

Not sure Weber doesn't recommend it but I have used it in my WSM many times without any issues.

[Mudkat]

If you use lump makes sure it's clean. I can't tell you how many small strings of blue tarp, stones, and other foreign matter i'v pulled out of Cowboy lump. I stopped using it.

Briquettes are easier to control heat since they are uniform in size. Get ready for ash piles though. 😀