I did a short burn in my new WSM and I'm sure glad I did. The acrid
smell of whatever was burned off wasn't something I'd like on my food.

YMMV.

Matthew

"Matthew L. Martin" wrote in
s.com:

I did a short burn in my new WSM and I'm sure glad I did. The acrid
smell of whatever was burned off wasn't something I'd like on my food.

YMMV.

Matthew


Yea, it's like Dog3 said. There are oils and other nasties ont the metals
from manufacturing. It's always a good idea to do a burn in.


--
StocksRus®

How hot do you have to get it to "burn off the oils?" I suspect 200-250 F
doesn't burn off much of anything.


"StocksRus®" wrote in message
50...
"Matthew L. Martin" wrote in
s.com:

I did a short burn in my new WSM and I'm sure glad I did. The acrid
smell of whatever was burned off wasn't something I'd like on my food.

YMMV.

Matthew


Yea, it's like Dog3 said. There are oils and other nasties ont the metals
from manufacturing. It's always a good idea to do a burn in.


--
StocksRus®

CSS wrote:

How hot do you have to get it to "burn off the oils?" I suspect 200-250 F
doesn't burn off much of anything.


Well, in my very recent experience, after an hour at 250-275 there were
no remaining foul odors. Today's burn (275) was started with no nasty
smells.

YMMV.

Matthew

Matthew L. Martin wrote:
I did a short burn in my new WSM and I'm sure glad I did. The acrid
smell of whatever was burned off wasn't something I'd like on my food.

Yeah, Matthew!!! Ya a smart man.
--
-frohe
Life is too short to be in a hurry

CSS wrote:
How hot do you have to get it to "burn off the oils?" I suspect
200-250 F doesn't burn off much of anything.

Here's how I burned my WSM in.

Dropped in 1 chimney of lit lump.
Added 2 more chimneys of unlit.
Put the main body (with grills, empty water pan, etc.) and lid in place.
Opened wide all bottom and top vents
Let it burn til it went out
--
-frohe
Life is too short to be in a hurry

frohe wrote:
CSS wrote:

How hot do you have to get it to "burn off the oils?" I suspect
200-250 F doesn't burn off much of anything.


Here's how I burned my WSM in.

Dropped in 1 chimney of lit lump.
Added 2 more chimneys of unlit.

2 chimneys!!!!! Holy moly. I have understood that 1 chimney of hot
lump on top of 1 chimney of unlit, the cook can last for 12 hours or
more. Obviously, one can not over do a burn in, but do you think this
was really necessary?

Put the main body (with grills, empty water pan, etc.) and lid in place.
Opened wide all bottom and top vents
Let it burn til it went out

Happy Q'en,
BBQ

bbq wrote:
2 chimneys!!!!! Holy moly. I have understood that 1 chimney of hot
lump on top of 1 chimney of unlit, the cook can last for 12 hours or
more. Obviously, one can not over do a burn in, but do you think this
was really necessary?

Wasn't aimin for a long cook but rather a good hot fire for the burn-in to
get all the nasties. 2 unlit over 1 lit gave me what I wanted.

That 1 unlit over 1 lit for a 12 hour cook time has a lot of variables -
size of chimney, how closed or open the vents are, outside temp to name a
few. Just like cook times for meat, ymmv.
--
-frohe
Life is too short to be in a hurry

a slightly OT note of thanks from an initiate.

i assembled my WSM (that i got from amazon @ $140 from info i got here -
arrived Fedex ground undamaged); was moved off briquettes to lump charcoal
here; been moved off lighter fluid here; been speaking to a specialty wood
supplier in Washington state who i learned about here, who i'll likely be
ordering from (i'm in Florida); and learned the need for a trial burn here.

the assembled WSM has been sitting in the house for about a week as i continue
to get this good pre-use information. anything else... or is it time?

OhJeeez wrote:
a slightly OT note of thanks from an initiate.

i assembled my WSM (that i got from amazon @ $140 from info i got here -
arrived Fedex ground undamaged); was moved off briquettes to lump charcoal
here; been moved off lighter fluid here; been speaking to a specialty wood
supplier in Washington state who i learned about here, who i'll likely be
ordering from (i'm in Florida); and learned the need for a trial burn here.

the assembled WSM has been sitting in the house for about a week as i continue
to get this good pre-use information. anything else... or is it time?



If the weather is good, start cookin. A butt is a good meat to start
with as it is forgiving(hard to screw up) and inexpensive. I think your
going a little overboard ordering speciality wood from out state.
Shipping can get expensive. I am sure you should be able to find a place
in Flordia that can supply you with good wood.

Pics are welcome on alt.binaries.food. Please make sure your pics are
under 100K. The folks on dial up will appreciate it very much.

Have you seen these sites?

http://www.virtualweberbullet.com
http://www.eaglequest.com/~bbq

Lots of good information in these sites.

Welcome to the group.

Happy Q'en,
BBQ

So long as you're happy it's a good thing.

Mine burned clean the first time and I just threw the food on. Smelled like
charcoal and wood as it fired up. It makes no sense why one would want to
do a "pre-burn" since the unit is porcelain enameled without so much as a
drop of paint, and the porcelain is applied in a kiln that's hotter than you
could possibly get it with coal at home. In other words it's "pre-burned"
at the factory. If anything needs a burn it would be the wire grates,
maybe, but even so Weber insists no burn-in is necessary and only to wipe
the dust if you feel you must.

(P.S. - I used to play pool every Monday night with a girl in college.
After nearly a year of the ritual we went into the bar one night and were
rolling cue sticks on tables looking for straight ones. Katie rolled a
couple cues then sheepishly turned to me. "Jason, why are we rolling these
sticks on tables?" She had been imitating me all along with no idea why,
and the fundamental lack of understanding meant she had wasted her time with
the monkey-see-monkey-do attitude.)

"Matthew L. Martin" wrote in message
s.com...
I did a short burn in my new WSM and I'm sure glad I did. The acrid
smell of whatever was burned off wasn't something I'd like on my food.

YMMV.

Jason in Dallas wrote:



(P.S. - I used to play pool every Monday night with a girl in college.
After nearly a year of the ritual we went into the bar one night and were
rolling cue sticks on tables looking for straight ones. Katie rolled a
couple cues then sheepishly turned to me. "Jason, why are we rolling these
sticks on tables?" She had been imitating me all along with no idea why,
and the fundamental lack of understanding meant she had wasted her time with
the monkey-see-monkey-do attitude.)


Kinda funny. But at least she finally got the courage to ask. Hope you
were kind enough to tell her the answer without getting sarcastic.

Happy Q'en,
BBQ

(P.S. - I used to play pool every Monday night with a girl in college.
After nearly a year of the ritual we went into the bar one night and
were
rolling cue sticks on tables looking for straight ones. Katie rolled a
couple cues then sheepishly turned to me. "Jason, why are we rolling
these
sticks on tables?" She had been imitating me all along with no idea
why,
and the fundamental lack of understanding meant she had wasted her time
with
the monkey-see-monkey-do attitude.)

Kinda funny. But at least she finally got the courage to ask. Hope you
were kind enough to tell her the answer without getting sarcastic.

I was nice but had to chuckle. She was my good friend for many years.

bbq wrote:
OhJeeez wrote:
a slightly OT note of thanks from an initiate.

i assembled my WSM (that i got from amazon @ $140 from info i got
here - arrived Fedex ground undamaged); was moved off briquettes to
lump charcoal here; been moved off lighter fluid here; been speaking
to a specialty wood supplier in Washington state who i learned about
here, who i'll likely be ordering from (i'm in Florida); and learned
the need for a trial burn here.

the assembled WSM has been sitting in the house for about a week as
i continue to get this good pre-use information. anything else...
or is it time?



If the weather is good, start cookin. A butt is a good meat to start
with as it is forgiving(hard to screw up) and inexpensive. I think
your going a little overboard ordering speciality wood from out state.
Shipping can get expensive. I am sure you should be able to find a
place in Flordia that can supply you with good wood.

Pics are welcome on alt.binaries.food. Please make sure your pics are
under 100K. The folks on dial up will appreciate it very much.

Have you seen these sites?

http://www.virtualweberbullet.com
http://www.eaglequest.com/~bbq

Lots of good information in these sites.

Welcome to the group.

Happy Q'en,
BBQ

BBQ is absolutely right. Florida is covered up in great smokin' wood. Oak,
hickory, bay, wild grape vines, any citrus, pecan if you're in the Panhandle
and I'm sure I left several others out.

Jack Curry

bbq wrote:
If the weather is good, start cookin.

Weather's a consideration for cookin or not cookin? g
--
-frohe
Life is too short to be in a hurry