I seasoned for 6 hours at 275. For the first 2 hours, I had some temperature swings ranging from 6-12 degrees (oldsarge said it was normal - THANKS by the way). The temps settled down and ran at 275 for the remaining 4 hours. My order came with hickory. Smelled awesome while seasoning.
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I reuploaded the pictures that were supposed to be there.
Great patina. I bet it smells nice as well!
Not at all.
Well, the common othodoxy is a butt roast, but a cheeseburger fatty sounds delicious!
I didn't see any foil in the pictures.
You might want to consider using it if you haven't yet.
Good point about foiling the bottom and wood box lid when actually smoking/cooking. Makes the grease cleanup infinitely easier. Many years ago, over on another forum, someone foiled theirs for the first cook but forgot to put a hole through the foil. Quite the mess.
@mountainman posted:I didn't see any foil in the pictures.
You might want to consider using it if you haven't yet.
I will for sure when cooking. I just didn't add any for the seasoning.
