Smokin-It User Forum!
User Guidelines and Instructions => What to Do When It Arrives => Topic started by: Bonanza on June 16, 2017, 04:27:00 PM
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Noticed recommended to use the included hickory dowels in the woodbox to identify the hot spots. I didn't have any in my shipment.
What about a single layer of hickory pellets for the same purpose? I have the chip insert also.
Any thoughts?
Thanks
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Don't worry about hot spots or using the chips now. The Seasoning is a long hot smoke, use the dowels, crank the heat full blast and let it run for four hours.
Keep it simple.
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Just for clarification, you didn't receive any wood in your shipment? If not Steve needs to know and he will make up for it. The seasoning is very important as it burns off any oils or debris left over from the manufacturing process.
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You can use your own wood chunks for the seasoning process. Use 3 chunks, around 2 ounces each. I would not use chips or pellets for seasoning if you don't have to.
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Seasoning takes many, many smokes to really accomplish. The first "seasoning" with an empty smoker is really an oil burn off and the start of coating your smoker with smoke resin. Other than burning off that oil, I wouldn't worry too much about the wood source for the first exercise as long as there is something in there that produces smoke.