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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-17-2014, 07:28 AM   #16
is One Chatty Farker

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Join Date: 08-13-05
Location: Tyler, Texas

Originally Posted by BBQchef33 View Post
So will this one.

Did not intend to imply otherwise, nor did I intend to touch a nerve. This site addresses WSMs along with many more topics. The site I pointed out is WSM specific which addressed the question that was asked.
30" x 60" Double Lid With Firebox on Trailer

Lyfe Tyme - 16" x 40" Single Lid With Firebox

3 Weber Kettles

2 WSMs
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Old 06-17-2014, 07:28 AM   #17
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX

Originally Posted by fnbish View Post
Season it by cooking a pork butt and multiple racks of ribs......and maybe a chicken. They don't need seasoning.
They don't need seasoning, but they need a burn out. They smell nasty new and everything is coated with machine oil or something.

Run a load of charcoal nice and hot--leave all the vents wide open. If you want to season it before a "real" cook (I did), load it up with cheap bacon and do another fire wide open with lots of wood chunks so it gets really smoky. Leave the water bowl out so the grease drips into the fire. That will make a nice gunky mess all over the inside of the cooker, which is what you want. Then she's ready to go for real food.
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Old 06-17-2014, 07:31 AM   #18
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Join Date: 09-20-13
Location: New Braunfels

Wash the grates with peanut oil. Fire up the device to 350 degrees for one hour and the grates will be seasoned.
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