Originally Posted by Harbormaster
First, save yourself some time and fuel and just wash out the inside of the WSM with hot water and Dawn. No need to "season" a WSM.
Then, when you start a real fire, cook some pork butts cuz, it's barbeque, right?
Agreed. The porcelain enamel finish needs no "seasoning." You just want to wash out any oils that may be in it from manufacturing. Or, you burn the oils out if you want to waste charcoal.
As for a first cook, mine was a pork butt, since they are very forgiving, and it was my first cook on a new cooker.