I just rec'd a brand new Amerique and I attempted to season it. I set the thermostat for 200, added 2 small chunks of wood (came with the unit), and then started it up. It initially heated up to 220F, and there was smoke coming from the vent holes. Once the temperature settled down to 200F, and stayed between 195 and 205, very little smoke was evident.

After 4 hours I shut it down and checked the wood box and the wood was barely burnt - certainly not consumed - maybe a little black around the edges.

I repeated the process at 220 with 2 more chunks (total 4) with the same results. The inside of the oven has no visible "seasoning".

If the thermostat is accurate, then it is heating up to the set temp, but why so little smoke ?

Will this behave differently with meat in the oven ?

Should I be concerned ?

I also noticed the thermostat (or control mechanism) does "click" about very 20 seconds. Not sure if that matters either.

I have a 250 not an amerique,but I'll give it a shot till someone else checks in. I have found different parts of the wood box are quite a bit hotter than others. Not sure about the amerique. Take a look and see where the electric element makes the most contact - find the hottest part and put your chunks there. I have found that I can vary the smoke rate by where I place the chunks in the box. Don't know if that might help. Also might give the element a SLIGHT bend to increase contact with the box. Best bet is check with Cookshack tech dept.

Sounds like the thermostat is working o.k.. Loading with meat will make some difference as it may increase on time of the thermostat.

Sometimes when you season an oven they get up to temperature faster than we would like and the wood doesn't smolder enough to produce much smoke. I recommend putting a pan of water in the smoker when you season it. This will slow down the temperature rise and the unit will produce more smoke. Also, if you go ahead and cook some meat you will get the same results.

The clicking sound is the element kicking off and on to keep the unit up to temperature.

I noticed the same thing when I got mine a few weeks ago. Bump the temperature to 215 to 225 and you won't have anything but ashes - and a nice coat of seasoning.

I tried at 220F with the same results. I am going to actually cook something this weekend, and hopefully that will season the unit.

Thanks for all the responses

Make it a big fatty pork butt or shoulder. Turn up to 235* and cook it to 195* or so. It won't be so terribly edible the first go 'round for seasoning, but you will be proud of the conditioning. 4 oz. of wood in the front of the woodbox should do it.

As usual GLH knows stuff.

Cook something, and quit studying and worrying about burned woods,seasoning,color of smoke,etc.

Don't worry,be happy.

And so I did. 3 Racks of baby backs. After 2 hours at 200, I decided I was better off at 225, and after 4 hours they were almost done. The wood chunk I put in smoked most of the time, and in the end it looked like a lump of charcoal.

Now on to a brisket....

Well, at least you aren't the first one to be hardheaded about seasoning your smoker.