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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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Vino,

Welcome to the CS and the forum. Your new toy is stainless steel so there is no need to "grease it up." After seasoning, most of us recommend smoking a pork butt for the first cook. This is because a butt will add significantly to the seasoning of the smoker. Also, it is an easy first smoke and is a very forgiving chunk of meat to start learning about your new smoker. Go to the Cookshack home page, look at the drop down menus and read Smokin Okie's "Lessons for New Users" and the 101 tutorials for the various types of meat.

Good luck
I read somewhere in the forums that one should rub down the interior of the unit w/a light coating of oil. Can't see why that's needed but I want to do everything right.

So, am I dreaming or did I read it somewhere? The mind is not what it used to be and it wasn't much even then.
vino

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