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Unread 12-30-2011, 07:41 PM   #9
El Ropo
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Quote:
Originally Posted by traumanurse13 View Post
I just got a new WSM, and can't wait to fire it up. Any suggestions on prepping/curing? Always used a Brinkman Side box smoker, so any suggestions would be appreciated.
Learn the minion method and don't worry if the new smoker runs a bit high for the first few cooks. It's part of the seasoning process, once everything is nice and gooey, that cooker should be broken in and sealed.

FYI, 225 is NOT the magic number. If the WSM wants to settle in @ 260-300, just let it roll.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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