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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 01-09-2013, 04:10 PM   #16
is one Smokin' Farker

Join Date: 05-24-12
Location: Port Coquitlam, BC Canada

+11111 butts!
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
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Old 01-09-2013, 04:21 PM   #17
somebody shut me the fark up.
caseydog's Avatar
Join Date: 07-08-10
Location: Texas

Originally Posted by Harbormaster View Post
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.

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Old 01-09-2013, 05:22 PM   #18
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO

Ribs...because nothing else tastes or looks like ribs!
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