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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 07-17-2013, 06:56 PM   #16
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

Originally Posted by Will work for bbq View Post
he represents the WSM like nobody else
.. and is number one nationally in KCBS chicken category :)

But yeah if it were my new WSM.. I'd do one burn to clean out all the manufacturer's oils. Then start using it! With like what you said.. a pork butt for example :)
18.5" WSM and 22.5" OTG.
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Old 07-17-2013, 09:18 PM   #17
is One Chatty Farker
JeffR's Avatar
Join Date: 06-20-12
Location: Twin Cities

Cook something on it. The only thing seasoning will do is help seal it up. Just know it will run a little hotter first few times
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Old 07-18-2013, 12:17 PM   #18
Got rid of the matchlight.
Join Date: 07-14-13

Thanks for all the advice all! I think 16Adams is on to something though. I need to bond with my smoker. And nothing promotes bonding better than beer!

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