). My question concerns the break in. I put the wood in, turned to 225˚ like the instructions said & left for 4 hours. The manual said it was supposed to "blacken" the interior. All I got was a sticky brown coating, like creosote or something. I used a couple of chunks of the wood that came with it, but no cheap meat. I'm doing a couple of chickens tomorrow so kinda pressed for time. Should I re-season it? TIA
Just bought my new SmoketteII(Cabelas). The stand is on order but will go without for now as winter is coming & I want to use now). My question concerns the break in. I put the wood in, turned to 225˚ like the instructions said & left for 4 hours. The manual said it was supposed to "blacken" the interior. All I got was a sticky brown coating, like creosote or something. I used a couple of chunks of the wood that came with it, but no cheap meat. I'm doing a couple of chickens tomorrow so kinda pressed for time. Should I re-season it? TIA
). My question concerns the break in. I put the wood in, turned to 225˚ like the instructions said & left for 4 hours. The manual said it was supposed to "blacken" the interior. All I got was a sticky brown coating, like creosote or something. I used a couple of chunks of the wood that came with it, but no cheap meat. I'm doing a couple of chickens tomorrow so kinda pressed for time. Should I re-season it? TIAOriginal Post
