Seasoning the smoker

AZSmoker,

All you need to do is make sure the inside is nice and dark. I suggest using 4 oz of wood and running the unit out at 250 for 4 hours.

Enjoy

That's it? Sounds almost too simple. Thanks Stuart.

As Stuart said, 4 oz of wood in an otherwise empty oven will do it. I'm not sure why seasoning is even needed. When I bought a new oven from Sears last week they didn't say now go home and burn something in it! One thing you may make a mistake on is the amount of wood you use. I never burn more than 2 oz. per 10 pounds of whatever. Three slabs of babyback ribs wieghs about 7 pounds. I use a Wieght Watchers food scale to measure out 1 1/2 oz. wood and cook at 225 for 5 hours. They always come out tender, smokey and yet not falling off the bone and on to the ground. You should shoot for done but not hash. Good luck and write soon.

P.S. I've got two offset smokers sitting unused for 3 years now. The price of the wood no longer excedes the price of the meat!

Thanks for the info, Jake, will take it in it's fulness. I'm originally from Utah myself, by way of provo and Payson. Always good to hear from Utahn's. I will definately let ya all know how it all turns out. I also have an offset smoker and feel the same way. It sure made some good meat though. Take care all, and nice to hear from you'all.