Smokin-It User Forum!
User Guidelines and Instructions => What to Do When It Arrives => Topic started by: Edward on December 05, 2015, 06:12:26 PM
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Divot makers post says 3 sample wood pieces & directions that came with the smoker says 2 peices. Did something change or does it even matter? 2 or 3 guys?
Also says to cover top of the wood box & bottom of the smoker with aluminum foil. Divot makers instructions say to use no foil in bold letters. Which one do I do ?
Both of these probably don't matter but trying to do everything to the point.
Any help would be appreciated
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Also, is it necessary to include the wood chip screen for the seasoning?
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Hey Edward, I need to get Steve to update his instructions. Doesn't matter on the amount of wood, and no foil is needed anywhere. The idea is to have enough wood that it will smoke for 3-4 hours....however much it takes. You are baking off the machine oil, and coating the inside with smoke seasoning. Don't over-complicate it. ;)
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Hi Ed and welcome from the Florida Keys. Do not sweat these decisions. Either two or three pieces of wood are fine. I did not foil anything when seasoning either of my #3s and I also left all the shelves in on both instances. The chip screen is irrelevant in seasoning. I actually leave mine in all the time and find that it helps, actually prevents, the wood igniting. Others have different approaches (foiling, ramping up temperature). Poke around on this forum-lots of good information and helpful folks.
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Ed, my post crossed with Tony's. He is absolutely correct-what you are doing is burning off all the pressing oils (which smell nasty btw) and coating all the surfaces with smoke.
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That would be great Tony, if you could get Steve to rewrite the seasoning instructions. They could be simplified, and clarified. Maybe you could write them. I didn't (and wouldn't) put the rails and racks in for seasoning. I end up putting these in the dishwasher after a smoke, and it is not necessary for these elements to be seasoned. They are stainless steel. If they were chrome-plated, then I would worry about rust, and would never wash them.
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Divot makers post says 3 sample wood pieces & directions that came with the smoker says 2 peices. Did something change or does it even matter? 2 or 3 guys?
Also says to cover top of the wood box & bottom of the smoker with aluminum foil. Divot makers instructions say to use no foil in bold letters. Which one do I do ?
Both of these probably don't matter but trying to do everything to the point.
Any help would be appreciated
Edward, no foil anywhere for seasoning, but foil the top of the wood box and bottom of the smoker for all cooks. I didn't include rack guides and racks when seasoning. Sample pieces of wood vary in size, so go ahead and use 3. Extra won't hurt for seasoning. For smokes though, you'll want to be more precise and weigh your wood.
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Edward,
Also this is a good way to clean up the smoker when it starts to get a bit greasy or funky!
Greg
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That would be great Tony, if you could get Steve to rewrite the seasoning instructions. They could be simplified, and clarified. Maybe you could write them. I didn't (and wouldn't) put the rails and racks in for seasoning. I end up putting these in the dishwasher after a smoke, and it is not necessary for these elements to be seasoned. They are stainless steel. If they were chrome-plated, then I would worry about rust, and would never wash them.
It's actually posted in the What to Do When It Arrives section, stickied as the first post.
Seasoning Your New Smoker (http://smokinitforums.com/index.php?topic=1929.0)
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That would be great Tony, if you could get Steve to rewrite the seasoning instructions. They could be simplified, and clarified. Maybe you could write them. I didn't (and wouldn't) put the rails and racks in for seasoning. I end up putting these in the dishwasher after a smoke, and it is not necessary for these elements to be seasoned. They are stainless steel. If they were chrome-plated, then I would worry about rust, and would never wash them.
It's actually posted in the What to Do When It Arrives section, stickied as the first post.
Seasoning Your New Smoker (http://smokinitforums.com/index.php?topic=1929.0)
Excellently explained. Those are way better than that sheet of paper you receive with the smoker. Even though I studied the forum thoroughly before I received my smoker, I still put a lot of trust into the paper documentation that came with it. Too bad your seasoning instructions can't be part of the printed material. I'm sure there are people who don't ever read or participate in the forum (crazy as that may be).
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Thank all of you for reaching out. I agree, the instructions that come with the unit need some cleaning up. I had already read Divotmaker's seasoning post a few times before receiving the smoker yesterday & then before I got ready to light her off I sat down to read what came with the unit. I figured there would be no need for foil as I'm not cooking any meat but it was in steve's directions so that's why I asked.
Also states on the directions we will need to attach the casters prior to sliding the drip plan in place- not true. When I read that I thought there wouldn't be enough clearance to slide the pan in without the casters but there is. I didn't want the casters on as I put the unit on a table. Sorry for being so detailed- I can't help it.
So I got her seasoned last night. That smell was amazing for awhile. Ready 2 put some ribs in her today when I get out the labor camp. Thanks for all your help!
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Edward, it is officially "rib day", I'm doing ribs today as well. Good luck on your first smoke.
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We're actually working on a new manual that will come with the smokers. So, the old documentation will be cleaned-up soon.
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I guess I'm the guy that doesn't ask for directions when I'm lost. I haven't seen the documentation for my smoker since the day I opened the box. LOL!
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I never got any with mine.
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I got the free chip tray with my #3. Chips are great for heavy smoke early on in the cook. I used chips in my #3 for seasoning along with a chunk for 4 straight days........really coated everything up nice and I haven't looked back............ 8)
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Really appreciate the feedback fellas. Got 2 slabs in there right now smoking away. Started her at 245 central time. Going to do 5 hours & pull her to sauce then another 45 mins. Spares from Jewel nothing nice. I was such in a rush to get her going I goofed & forgot to foil the bottom. I guess I will pay the price cleaning it up. I have my Fluke thermometer in the stack with the dial set about 230. She has swung down to 204 & high as 260. Soon as I can get sum time off from the labor camp I hope to set this Auber up. Thank you all for you help!
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I also received the chip tray & cover with my purchase. On these 2 slabs I added 3oz of wood- half hickory half apple. Hope she comes out ok. If not I'm willing to put the time in to get sharp.
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Sounds like you're off and running, Edward! Don't sweat monitoring the box temps...the swings will make you crazy, but they average-out just fine. The Auber will tighten that up a lot.