quote:Originally posted by Tom:
The "cheap,fatty meat" helps coat the walls,and gives you the color/surface that you achieve with an old iron skillet.
Much less power is used and much more even cooking is the result.
There might be a reason ,that the folks that have built this cooker for a half century,say use fatty meats-they know stuff.
Great info Tom!
I had done a forum search on seasoning new smokers. (my sm020 arrives this Friday!!!) Looked like main concern was 1)ridding new smoker of residue from manufacturing 2)coating inside walls with smoke/oils to lessen their ability to absorb flavor and smoke (ie meat gets more). 3)smoking cheap cut helps with #2, and allows test run of smoker to check out operation and operator lol. 4) Lastly it(seasoning new smoker) seems to be a time honored ritual for new smokers... who would want to skip that!
I wasn't aware that it can save power. How does that work exactly? Thx again. Mark