Seasoning without pork

Go get you about three lbs ,cheap hamburger,make about 10 burgers and spread them around the racks.

Cook 'em to around 150*,and you'll be fine.

Heck,Cookshacks were built to cook cows.

Donna's family never seen a hawg,except in the movies.

It's not an "absolute" that you have to have something in there, just goes better.

Put some wood in and let it go a long time, at least overnight, if not longer.

Seasoning a smoker is a far more delicate task than many here would have you believe. I would suggest that you not risk attempting to season your smoker based on what I perceive to be your level of expertise. It's just too dangerous! An attempt at seasoning without pork is almost surely destined for disaster when done by a novice. Please don't risk it!

I on the other hand have successfully seasoned many smokers, all of which are still in daily use. If you ship me your smoker and a case of CAB brisket, with return shipping prepaid of course, I will gladly season it to perfection and return it to you (minus the brisket of course)in late May, ready for you to smoke the summer away, bathed in the warm bliss that can only be obtained by knowing you have left no stone unturned in the pursuit of BBQ perfection. I offer this service to anyone in need, as a symbol of my commitment to BBQ'ers everywhere.


This offer is not subject to discount and cannot be combined with any other offers. Void where prohibited by law. Must be 18 and a legal resident of the U.S. Successful non-pork seasoning requires CAB brisket or USDA Choice or higher whole lip-on ribeyes in case quantities.

Very good Todd....I think i will to pass on your generous offer and risk it though. Smelling the hickory burning now and I don't think this thing is going to ever leave my patio!

You sir, are not the first person to pass on my generous offer.

Enjoy the smoker, and remember, don't open the door.

Shucks,if you can promise to break it in and train it to get us a top five walk in all categories,we'll mail it up in a heartbeat.