Seasoning a Smoker

[UofTOrange]

Any tips?

I planned on rubbing it down with canola oil, then getting it really hot for a few hours, then letting it smoke with the dampers closed for a few hours then rubbing it with canola again.

Is the the right way to do it? I want this bad boy ready for some brisket to be cooked on it by Friday so I'm doing it tonight.

 

[hornian]

I don't think the second rub is needed. Just get some oil on there, and get it hot for a few hours.

I know some people like to just buy a cheap pack of bacon and "smoke" that when they season their smokers, but I've never tried it.

 

[Jellydonuts]

I agree with Hornian;, the second rub is not necessary and in fact the second coating of oil could cause some flare ups when you dfdgto to to use it the next time.

 

[NCAAFBALLROX]

I agree with Ian & Jelly; no 2nd run required.

How about a quick 'n easy smoked chicken on Tuesday, then again on Thursday so you don't totally get whacked on the brisket?

1. You will need to get used to the variables on this smoker vs. your old vertical. Plan to hang out with a cooler of beerssss in vicinity of the temp guage so you can adjust as needed.
2. Don't be surprised if you produce a slightly imperfect brisket. It's your first 'real' long run with this unit, after all. It's no big deal until you get the details on this smoker nailed.
3. Photos. You will need to take photos.

 

[UofTOrange]

3. Photos. You will need to take photos.

I will do that. Where's a good chicken smoking setup? I've never smoked chicken before. But a full bird smoked sounds darn good.

 

[NCAAFBALLROX]

Easiest ever.

Season to taste, put some foil on the bottom of the smoke side to catch drippings & keep in the 225 to 259 range for 2 hours @ most.

Done.

Feel free to try & ramp it up to 300 to 325 near the back 1/3 of your time for about 10 minutes if you're worried.

 

[UofTOrange]

So I seasoned it yesterday, and I can't wait to get some brisket on there on Saturday!
Just for fun I did a pictorial of the first wood to go into the pit:

Heat Gloves and Canola Oil in a Spray bottle ready to go:

Sprayed down and ready for some seasoning!

Let's get it started, chimney starter with some charcoal in it:

Charcoal dumped out

The first two pecan logs tossed on the fire. Academy didn't have any Hickory and I didn't want Mesquite the first time through.

It's alive!!!!

Heated up nice and hot

I worked the damper and got it to stick at 225 for about 2 hours

I let the first die down after that by closing the dampers completely.

All in all, I actually had a good time. Now it's time for some brisket!

 

[UTEE]

I'm pretty sure that's the first time I've ever seen smoker seasoning pron, but it made me hungry anyway.

Good luck on your first brisket in this rig. It's easy. Seriously.

 

[BigWill]

spray bottle is a good idea, but you can also use cooking spray (pam) in an spray can.

 

[NCAAFBALLROX]

Remember, for a good "low 'n slow" method, put NEW wood on the bottom (that means using heat gloves or tongs to lift up the burning or lit wood & then place it on TOP of the new wood).

This will take some practice.

Also, remember that charcoal is good for starting your fire but teh suck for actual smoking / cooking source.

I kinda like the Kingsford Lump; good price, good chunks.

Congrats on your forays into learning a new skill.

 

[UofTOrange]

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[UofTOrange]

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