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Today I am seasoning my new grate for the Weber Smoky Mountain that Gary B. Davis made for me. I first scrubbed it real good with soap and water, rinsed it and allowed it to air dry. Then I fired up the WSM without the water pan in it. This grate is heavy, it's a thick piece of steel. I coated the with good cooking oil on all surfaces. Once it was all put together it the temperature quickly jumped up to 315 degrees and stayed there plus or minus 3 degrees for four hours.
This cooker always has been easy to control the temp by adjusting the air intake but I don't remember it being that steady for four hours before and I didn't do anything to it. You don't suppose the fact that this is a big heavy piece of steel in there will make this cooker better.
Now, if it turns out that the heavy new grate makes this smokers temperature steadier then would it work even better with with two heavy grates? I never use the lower grate on this WSM but I bet this thing would be even better with two big heavy grates. What do you think?
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