Pulled the Trigger in Ohio

Ohio1956

Ohio1956

New member
Just ordered model #3. Had a smoke hollow and it worked great for a couple of years. I wanted something that would last and after all the reviews I have read in the last three months I ordered the Model #3, Can't wait to get started.
 
Welcome from the Oldest city in America, Saint Augustine Florida.

You are going to love your new smoker. Please post your smokes and don't feel shy to ask questions!

Greg
 
Welcome from  Texas! I have had a #3 for a couple of weeks now and am using it more than I thought I would. I have an 8 pound ham going right now. You are in for some good times once you receive your #3. Happy smokin!
 
Hi there from the Florida Keys. You will really enjoy your #3 and also this forum. Remember to participate-we are all about sharing experiences.
 
Not a problem, over the last couple of years I wore out my first smoker. I am guessing we made about 45 pounds of deer summer sausage, a lot of pulled pork, chicken, and poppers. By this weekend I should have pictures and my thoughts on this smoker.
Thanks for the welcome!
 
Welcome to the party, Ohio!  Glad to have you with us!

If you would, go ahead and put a first name and town in your "signature" line (forum profile).  We like to get to know our new friends! :D
 
I will do that.

Received the Model #3 today and this thing is built like a tank. I work second so I will season it tomorrow.

Question: Do you treat the inside with any type of oil before you do the first burn? Or do you just burn it in?

Thanks
 
Ohio1956 said:
I will do that.

Received the Model #3 today and this thing is built like a tank. I work second so I will season it tomorrow.

Question: Do you treat the inside with any type of oil before you do the first burn? Or do you just burn it in?

Thanks
Click to expand...

Just add wood and give it a good 4 hour burn in.

Greg
 
Just add a couple of dowels of the hickory to the wood box and start.  Don't put any AL foil on the floor or on the wood box so you can get everything seasoned inside of the smoker.   
 
Completed the first step this morning before work. I have chicken soaking tonight and tomorrow I will try out the #3 for the first time. That for all the suggestions.



 
Looks good. Also looks as if you have a small smoke leak on the top right of the door. This is normal and will self correct with use. Hope the chicken soak includes salt-we are all big brineing fans here.
 
Yes it is killing me. I've used this in my old smoker so I can't wait to see how this works in the #3. I will post pictures tomorrow.

Thanks;
 
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