Seasoning a new smoker

Hi Sparky, I don't want an excited, new CS owner to be left hanging with a question, so...
The answer is yes, it needs to be seasoned. Go back to the Cookshack home page, use the pull down menu under Customer Service and you'll find your CS manuals online...Get a head start and read it for "seasoning." (Note: it is pretty much universally recommended that other than how to set up your smoker, and begin the seasoning process, you should ignore the manual and check here under the various 'lessons' called 101's...and/or search the archives for information)

AND/OR do a search on this forum site (under 'find') and look up any and all the discussions on keyword, 'seasoning'.

Which it sounds like you will do. However, ignoring those tips, the quick answer is that you put in 6 ounces of wood into the smoker box, crank the smoker up to 200 (or more, if you're asking me) and let it go for 4 or more hours. That will put a nice golden sheen to the insides.

Then put in a very fatty piece of meat...pork butt...and cook it to throw some fat around the inside to really get it going. You can even eat the results...it will be good, and your smokes will only get better the more the smoker is used.

"I" would suggest for the seasoning and first smoke, you use a common smoking wood...hickory, oak, alder, even fruitwoods like apple or cherry. And avoid mesquite (bitter), sages/rosemary, etc. You want just a good smoke base to start with.

Hope this gets you going. COngratulations on your purchase, and WELCOME!!! Read, respond, smoke, share, show, and check in often. The forum is a big part of the fun of smoking!

Congrats on your purchase.

Check out a link at the top of the Open Forum, it's about the 6th one from the top "Lessons for new users"

Answers a lot of question and will give you a head start. That and the forum will get you going right.

Thanks to both of you for your advice...I read through the majority of the postings on "Lessons for new users" last night. The wife came in and asked if I was still learning about smoking? I am sure I will have many questions, pictures and recipes for the forum. Thanks again and I can't wait to smoke that first meal.

Tell your wife, you'll ALWAYS be learning about smoking.

I like to say that I started in the mid-60's and I'm still learning

OK.Seasoning completed. I put in the hickory, smoked it for 6 hours at 200, got the sheen I expected from reading the posts here.

One question. I started with 3 small chunks of hickory. After I was done, one chunk was totally gone, just a few ashes. The other two chunks were intact but black with a little ash on their sides. Does this seem about right? (I know-don't sweat the little stuff but I'm just curious)

You're fine.

Thanks, Tom. They are predicting heavy rain here in San Diego on Sunday so the first real Q will go in on Monday.

I agree the seasoning went fine, but why just on 200*? It would have been the perfect time to be sure it makes 250*, and maybe burn all the wood. Thinking outloud mostly. Which smoker is it? I use mine in all kinds of weather.

It's an 008. I did the seasoning at 200 because that's what the book said to do.

Yep, that book again...

The heating element doesn't stay on enough at 200* to burn up all the wood efficiently.

Bob, forget the book. Reseason it at 250 and when you put the wood in the box dont cover any of the holes with it. Also, while you have the wood box out look at the shape of the heating element and where it falls under the wood box. Obviously the hottest places in the wood box are right above the element. As you get a few smokes done the floor of the wood box will discolor where the highest heat is making it easier to align the wood with the hotspots. On all of my smokes the wood burns completely to ash, however my AmeriQue has a 1000 watt element. I seasoned my AmeriQue with Hickory, Pecan, Cherry, and Apple, about 7.5 ounces total. Most of all dont worry . . . be happy

-Sravaka

Now it makes sense. The one piece of wood that went completely to ash was over the "U" in the heating element so it was in a warmer spot.

I stack the bigger pieces of wood toward the front of the wood box, where the U is, and crowd as much of it there as I can. Smaller chips can go a little further back, but most of the wood is crammed toward the front for full incineration.

Anything not turned to ash can be pitched, or I sometimes just leave it in there. I don't think there's been a discussion of it, but my figuring is that it's now 'charcoal,' so to speak, and may help the burn on the next hunks of wood. Maybe even a smoke ring...I figured anyhow? Whichever, I don't think "it hurts it none!"

Yep,it is now charcoal.

I don't want to get into a smokering thread,but it might even add a little to smokering.

Three weeks ago I brought home a new CS Model 50 & got it well seasoned over the weekend. I think I will break it in with (3) slabs of BB's from Sams next weekend. I have been using a WSM over the past two years and am ready to move up to the CS 50. I would like to leave the slabs whole, without cutting in two pieces. I have both rib hangers & rib racks, but with the rack they would have to be cut into two pieces. Your opinions welcome.

Both my son and my son in law own model 50's.

They both have done several racks of bb ribs using the rib hangers.

They both asked me how to hook the ribs and I told them per this forum hook between the 3 and 4th bones and remove all the racks except for the top rack where they hang the hooks.

Good luck on your smoking of your ribs.

Mike

Thanks for the reply. Should the tappered end be at the top or the botton? It looks like when hanging-- one end will be pretty close to the heat source.

quote:

Originally posted by AirForce1:
Thanks for the reply. Should the tappered end be at the top or the botton? It looks like when hanging-- one end will be pretty close to the heat source.

AF1,- I've got the 55 and buy the Sam's 3-pak BB ribs all the time. I use the CS rib hangers and usually hang with the tapered end towards the top. If your ribs look to be too close to the heat source adjust your hook accordingly. I usually hang from the 4th or 5th rib.

Sam's likes to sandwich in a smaller rack in those 3-paks so sort through their selection good to get even size racks.
Don

If you adjust the grill racks on the sides to the low hole, the top grill will be higher to hang from.