Seasoning

You'll want to get some heavy-duty foil and foil the top of the fire box and the bottom of the smoker. Poke a hole in the bottom, where the drain hole is. Throw in a chunk of wood or two and fire it up to 275. And if you're so inclined, throw in a pork butt after an hour or so.

Congratulations on your new purchase. If you can't sleep and want something to smoke. Do as Andy said, it is a good habit to get into. If you don't want to do a butt at this time. Grab some bacon and put it in. If you want, put some assorted crackers in for 10 minutes, just for fun. Enjoy and let us know how your doing.
T

What the guys are saying is that it is bright,shining when new.Think black iron skillet,when it is seasoned.

You could do nothing and it will cook.Six months later,it will be more seasoned,etc.

The first process lets you see if the cooker works,where controls are,any questions,etc.

The chef in me though he was asking about seasoning the meat.

Max,the scarey thing is all the folks that may think that secret way and never move onto cooking anything.

How's the butcher paper wrap coming -like those Central TX folks.

Of course,it may only work on old Longhorn bulls.

Thank you everyone to all your help. All your suggestions are GREATLY appreciated. Thanks again!

quote:

Originally posted by Tom:

How's the butcher paper wrap coming -like those Central TX folks.

Tom, the butcher shop next door only uses the one sided waxed paper. I'll hunt down a 3' roll of brown craft paper today and try that instead. I'm smoking 6 briskets overnight...will FTC 3 and PTC 3 and report back Monday.

quote:

Originally posted by MaxQ:
The chef in me though he was asking about seasoning the meat.

Me too...