Water Pan during the Seasoning Process

Welcome. I own an sm025 and never use liquid, unless of course you want it for some kind of flavoring, like using a container with wine or juice and herbs, etc. I know for sure that the 025 requires no liquid for the initial burn, nor do you need it for your first smoke.

I have never heard of anyone using water for the break in for any other cookshack either.

Perhaps your butcher has never seen a cookshack, but they come clean, never had any funny chemical smell when I was burning in.

I suggest you just follow the manual. Iam sure they would suggest a wash out if they felt there was some kind of residue left.

Good luck, you will really like the food you make in there!

The water pan would act as a heat sink, so the smoker would be simulating a load of meat. It would cause a little better smoke cycle, but as Vicki was pointing out, it probably isn't needed for seasoning.

That's what I figured. Thanks for the info!!

My Smokette Elite instructions recommend putting in a water pan for the 4 hour break in smoke. I did it. It was fine. I read a lot of people use a pork butt since it is fairly easy and good way to note "waste" a break in smoke. So either way seems fine.

Cbaccus, now you got me thinking....I don't remember if I used a water pan when I broker mine in. It's been almost 1 1/2 years and I am getting to that age! I am guessing if the directions says to use it then perhaps I did. SORRY. Of course follow the directions.

The Elite's instructions does say to use a water pan for the break-in. I don't recall reading that when I had an Amerique.

I did, and still do with my FEC100, use a water pan under a brisket to collect drippings, which I use for au jus.

Personally,I'd smile and thank the butcher for his advice, as he probably has broken in lots of smokers -and cleaned up the additional mess.

Then,if you have a favorite sports team,wear a T shirt with their colors and chill at least a four pack of your favorite beverage[one per hour].

Insert pork butt,or fatty meats of some kind,close the door,set your temp to 250º.

Go watch your team on TV and take a nap after the event.

After all this ,stroll casually out to the cooker,open the door and be amazed at your new found expertise.

^^^ Yep. My break-in instructions called for a water pan. That works, I'm sure. But I threw in a nice big pork butt and had a great dinner...although it did take longer than 4 hrs.

Oh oh, I have had my SM-025 for almost 2 years and never did the "proper" break in with the water pan. Sure have had a lot of amazing Q though. Enjoy!