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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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Unread 10-16-2013, 05:32 PM   #1
Thespanishgrill
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Default WSM burn in-full load with or without water pan ?

Says it all, Thanks for your guidance.
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Unread 10-16-2013, 05:34 PM   #2
Big Country BBQ
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honestly ive been cooking everything with out foil and have liked all even with 5 pputs and a beer can chicken
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Unread 10-16-2013, 05:46 PM   #3
Toast
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The WSM does not require a burn in before using it but if you must, leave the bowl in with no water. Foiling the pan and throwing a couple of butts on there to season it would be even better!
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Unread 10-16-2013, 05:49 PM   #4
J'ville Grill
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Get some meat on there, no point in wasting good charcoal.
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Unread 10-16-2013, 05:58 PM   #5
BobM
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Yeah, WSMs are enameled inside and out. As has been said, get to cooking!
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Unread 10-16-2013, 06:01 PM   #6
caseydog
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Don't waste fuel doing a "burn-in" or "burn-out" on a WSM. Just wash it with dish soap and water to remove any manufacturing oils, and cook on it.

The best way to get a good "seasoning" on a WSM is to cook with it.

CD
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Unread 10-16-2013, 06:24 PM   #7
sliding_billy
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+1 to all of the above. No burn in needed. Season it with meat!
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Unread 10-16-2013, 06:27 PM   #8
superlazy
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Just cook on the darn thing already
Foil the pan no water
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Unread 10-16-2013, 06:29 PM   #9
HeSmellsLikeSmoke
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The WSM will burn a little hot until a bit of cooking gunk builds up to better seal the joints.
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Unread 10-16-2013, 07:52 PM   #10
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like everyone else said, throw the meat on it and let it go... i have several of them and have never did a "burn in" just cook on it!!!
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