Author Topic: Initial Seasoning Cut Short  (Read 2590 times)


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Initial Seasoning Cut Short
« on: December 31, 2019, 12:44:03 AM »
I placed two blocks in the heating element and cranked it to 250 until I had to turn off the smoker unfortunately, not due to any problem with the unit however. It was on for a little over an hour before I had to cut power, and smoke continued to come out of it for quite a while longer. When I finally opened it the wood was completely burned to white ash, but Im not sure if the hour or so was enough to season it properly.

Should I put a few more blocks in and run it again or is it alright to throw some ribs in there already?


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Re: Initial Seasoning Cut Short
« Reply #1 on: December 31, 2019, 06:04:35 AM »
I am no expert, but seasoning can occur while ribs are smokin--go for it! 
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber


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Re: Initial Seasoning Cut Short
« Reply #2 on: December 31, 2019, 10:08:44 AM »
Does the smoker box seem to have some seasoning black on the walls? I think the seasoning is realluy to burn off any oil that was still inside. If you have time run another round, but Id think you are ready for your first smoke if the wood you had in there is spent. It shows how well insulated these smokers are!
Jeremy in NM
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Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear


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Re: Initial Seasoning Cut Short
« Reply #3 on: December 31, 2019, 10:56:29 AM »
^^^ This ^^^
Just make sure any residual oils from the manufacturing process are burned off.  Don't forget the grates.

An 8-9 lb pork shoulder with lots of fat makes for a great first smoke.  The box will be well seasoned after that.
Travis from North Central Oklahoma
SI #3 with Bella Smoke Generator, Traeger Texas Grill, gas grill, Classic Weber kettle, Anova WiFi 900 watt