Some folks will say that you don’t really need to season the Weber smoky mountain (WSM) smoker but I think you should season any smoker when you first buy it if it is new and has not been used.

Seasoning a smoker is easy to do and simply makes sure that there are no left over oils, residue or any other unwanted chemicals or substances on the walls or grates of the smoker.

To season the Weber smoky mountain smoker:

  1. Set the smoker up for cooking by adding about 4 lbs of lit charcoal to the fire bowl using a charcoal chimney starter to get the charcoal going.
  2. Place the body of the smoker onto the bottom section (fire bowl).
  3. Place the water pan onto the waterpan brackets and fill with about 2 gallons of water.
  4. Put the bottom and top grates into place on the brackets/holders
  5. Put the dome lid onto the top of the body
  6. Adjust top vent to fully open
  7. Adjust bottom vents to fully open until the temperature reads about 200 degrees then you can close them to 1/4 open or so to let it ease up to about 225 degrees.
  8. Place a few wood chunks or a small split of smoking wood on top of the charcoal via the access door in the side of the smoker.
  9. Further adjust the bottom dampers as required to maintain 225 degrees in the smoker for 2 hours.

Once the seasoning process is complete, the smoker is ready to use for cooking food.

9 Comments on this article. Feel free to join this conversation.

  1. Marcia July 25, 2015 at 5:23 pm - Reply

    I’m frustrated… I had a Brinkman and couldn’t keep the temperature a consistent 225 so after much research I bought a WSM. I still have trouble with the temperature, it stays a more consistent 185-190. What am I doing wrong?

    • Mark March 12, 2016 at 7:27 pm - Reply

      Adj your vents open vent hot fire and higher temperature and close vents less fire lower heat. Let me know how it goes. GOOD LUCK AND ENJOY

  2. Abi April 9, 2015 at 1:51 pm - Reply

    Hi Jeff , would you elavorate a little more , why to season a smoker ? I have grill , BBQ and I just started to smoke meats , any insight ( not necesary ) would be great ! summer (spring doesn’t want to come ) is around the corner and I really going full force into smoking ! and will be buying your rub and sauce !
    Thank you 🙂

  3. Earnest C. Dawn March 11, 2015 at 6:16 pm - Reply

    Hi Jeff I bought another smoker this time a 22″ WSM and your book. The other smoker is a 14″ WSM. Thank you

  4. Mr. Lyles January 15, 2015 at 1:21 pm - Reply

    Hi Jeff,
    I’m looking into buying a smoker and I wanted to know which one will be better to go with a charcoal smoker or an electric smoker ? And once you give me the choice can you give me the reason why as well.

    Thanks

  5. donald Butterbaugh August 21, 2014 at 7:06 am - Reply

    Jeff
    I bought another smoker, a Masterbuilt electric smoker and I seasoned it like this, I got this from your excellent book. I like your easy to read style and down to earth advise. You have guided me through the art of smoking for about a year and a half now, I try just about every recipe you come up with, and am very happy with the results.
    Thank you

  6. Marc Castaneda March 19, 2014 at 2:41 pm - Reply

    more of a question regarding my smw 22″.
    sometimes I like to cook hot and fast, but I have a difficult time trying to maintain 350. And I use my Guru.
    any suggestions.

  7. Burton L. Showalter-Indiana September 19, 2013 at 6:39 pm - Reply

    Hi Jeff;  It must take a lot of your time to keep the news letter updated and to keep your website user friendly.  Tell your wife I am very greatful for the time  that you spend in providing this valuable site, when it could have been spent with her.  She must be one in a thousand.

  8. Justin Kuester March 30, 2013 at 7:27 pm - Reply

    I know that grills with a side box smoker are not preferred, but I was wondering what about a vertical smoker with a side firebox?  Does this change the effectiveness of the side box at all?

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