Seasoning Your New Smoker

The initial seasoning of your smoker is very important as it removes and/or covers any residual manufacturing oils, chemicals, etc.  Proper seasoning will insure you get the best flavor from your smoker.

1. Place 4 ounces of wood chunks into the smoker box, evenly spaced front to back.  This wood should be dry and small cut so you can close the cover on your wood box.
2. Set your smoker to 250 degrees and run for four hours.  After 4 hours your smoker can be turned off.  Let the smoker cool and open the wood box to be sure most of the wood has turned to white ash.  The smoker and grills should be golden brown. 

I like to use either apple or pecan for the seasoning, but any of the smoking woods may be used.  The only one I would avoid is mesquite, as it imparts a bitter flavor when 4 ounces is used.

Do NOT open the door during the seasoning, as this could cause an ignition of the volatiles, which would be a blast of hot air, smoke and maybe flame.

It is not at all unusual to get a volatile ignition during seasoning.  You’ll hear a whoosh and a lot of air will come out around the door of the smoker.

Lastly, it is perfectly normal for smoke to come out around the door during your first few cooks.  Not to worry, this will take care of itself after a while.

You won’t need to season your smoker again unless you use a degreaser, as I do for cleaning.  If you do clean your smoker with a commercial degreaser, it’s wise to reseason.

Happy Smokin’!

Dave Naas

Copyright 2007 David R. Naas