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Reply to "Ummmm, brand new Smokette II from Cabela's and it's dirty inside?"

Steve... I would go ahead and use the mesquite to season the smoker. While that is happening, goto Menards, Lowes, and buy a bag of hickory chunks. What wheelz was talking about was many folks feel its easy to oversmoke meats using mesquite. While seasoning the smoker watch the smoke as it first forms. Mesquite will burn yellowish until it gets going good. Then its white. And later on longer smokes, clear. If mesquite is all you have when you want to smoke some meat, start the smoker without the meat and wait till the yellow smoke stops. Then open and put the meat (already on the rack) in and close that door!! That should help keep it from being bitter.

Welcome to the fold. Smiler

bob
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