Thank y'all for the welcomes. I've been out for awhile and ups delivered my CS cover and cold smoke baffle. My CS is still smoking away...faintly at this point. I put about 6-7 ozs of red oak in to season. When should I grease it up? If before seasoning, then I'm too late or maybe it doesn't matter.
I love PNW hot smoked salmon but hope to produce nova style w/the baffle. Any suggestions?
Thanks,
vino
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