British BBQ Society Forums

I am well chuffed.

Just hope it arrives before the weekend.

What is the best way to season it on my first burn? Short time and high temp?

I would use it as a practice to learn your vents.

It will behave a little differently when you put meat into as there is a large amount of cold mass in a brisket or pork shoulder. Get some smoke in it too, it's all part of the learning curve. (I cooked chicken on mine first time round)

I have posted somewhere before, I don't think a season is essential for mass manufactured cookers with nickel plated grills but it can't harm and its a good way of getting both piece of mind and practice in. Enjoy it, I love my WSM's and they regularly get a jog out.

Cheerz

Adie