Just wanted to introduce myself to the Cookshack community. My SM045 was delivered today--I was anxiously awaiting the FEDEX truck all afternoon! Next step--2 hours running on a non-GFI to dry out any moisture, then 4 hours empty with some wood to season (does it have to be hickory, or will pecan or oak work?). Am I missing anything or is that the basic rundown for a new smoker?
I'm hoping to try out the new smoker Sunday with a few chickens to start out. I know forum members usually recommend pork butt as the first meat, but my wife, son, and I dont really eat pork (well I do, but my wife doesnt), so I'll be smoking a lot of chicken and beef brisket.
One other question for those more knowledgeable than me--any reason I shouldn't set this up at the edge of my garage so its easy access and somewhat protected from the elements? Also, we live in a 1950s home and no outlets are GFI outside of the kitchen and bathrooms--will it be an issue to run the smoker on a non-GFI outlet since that'll be my only option in the garage or outside?
Again, I'm very excited to be the newest owner of a cookshack smoker!
Cheers!
Original Post
this seems like the way to go. If it gets too smokey I'll point a fan towards the smoker and blow most of the smoke out.