Quote:
Originally Posted by forgop
I pulled the trigger on the 22.5" WSM today and it'll be here tomorrow. We've got 70-80 temps in the forecast for the weekend, so I'll be up for some serious grilling. 
I did go through the link for the referral. Now I just need to figure out the seasoning process and get a chimney and put together a rub. I may be off to get a brisket tomorrow to put in Saturday morning.
Anyone have any great rubs they make themselves? |
There are a ton of great rub recipes on bbqbrethren and the internet in general.
The seasoning process is mainly using it to smoke. I would start with something high in fat and rub down the inside with lard. A couple fatties are perfect for seasoning.
The
http://www.virtualweberbullet.com/ is a GREAT resource for the WSM. I would go over a few of their mod threads to get a handle on the water pan issues.