Smokin-It User Forum!
User Guidelines and Instructions => What to Do When It Arrives => Topic started by: DivotMaker on July 16, 2014, 10:27:54 PM
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Seasoning is a VERY important step - DO NOT skip it! If you do, you're first smoked meat will taste more like machine oil than BBQ.
Now that you've unpacked the smoker (make sure you got ALL of the packing material out), it needs to be seasoned before use! During seasoning, don't add any foil to the inside of the smoker, and don't put a thermometer in to "check the temperatures!" Checking temps, during seasoning, is nothing more than an exercise in frustration! With an empty smoker, the temperatures will swing wildly because there is nothing in there (except hard stainless steel) to "absorb" the heat! When you cook, there is several pounds of soft, heat-absorbing material (also known as "meat") in the smoker. This helps keep the temperatures stable! Without it, they are all over the place. So, wait for your first cook to monitor the temps!
Ready to get started seasoning? Let's GO!
- First, plug the smoker in outdoors (don't attempt this in your house, or your housemates will probably harm you).
- Open the door, and the lid of the smoke box, and insert 3 of the hickory dowels that came with your smoker. Space them out, from back to front. This way, you'll get an idea where the element is hottest.
- DO NOT add foil, or anything else to the inside of the smoker! Leave the shelves out, too. They do not need to be seasoned.
- Close and latch the door. You'll notice the latches are tight; they're supposed to be! The door is a friction-fit (hence, no gaskets to wear out), so it takes a little getting-used-to how to latch them. You just want to hold the door closed with one hand, then press the latch into place. You'll have this move down in no time!
- Turn the temperature dial to 250, and find something nice to do for the next 4 hours. Cut the grass, watch a sports game or movie, go for a walk...you get the idea. No human intervention required for the next 4 hours! Although, I'll admit that hanging out near the smoker, when the smell changes from machine oil to sweet hickory, is awfully hard to resist! ;D
Once the smoker is done seasoning, let it cool (open the door to speed the process). Once the smoker is a safe temp inside, remove the smoke box and inspect the wood (or ashes). You'll will probably see where it burned the hottest - remember that!
When the smoker is cool, you're ready to smoke some meat! What are you waiting for?? Hit us with any questions. Many of us here have "been there, done that," so don't be shy about asking for advice - that's one thing we're not shy on!
Good luck with your new smoker, and hang out here often!