Curing aka Seasoning a New Smoker

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[ARCHIVED THREAD] - Curing aka Seasoning a New Smoker

Posted: 5/1/2015 11:27:06 PM EDT

Everyone seems to have their methods. Some recommend a dry burn (to remove machining oils and anything else unwanted) the first time, followed by an oil soaked burn the second time. The manufacturer says to cure it right off and mentions nothing about the dry burn. Some guys like to burn animal fat on their first burn..... What method do you use with a new smoker/grill?

Posted: 5/1/2015 11:35:31 PM EDT

[#1]

I just started a good fire in it with charcoal and let it get nice and hot for an hour or so then lowered the the temp to about 300 and let it burn for a few hours... Then in the evening added new charcoal, some apple wood, the water bowl, and some chicken and had the first meal on it.... Speaking to my WSM

Posted: 5/2/2015 1:04:56 AM EDT

[#2]

I load the firebox up burn it hot for an hr, then drop it to 325F(were I cook everything) and toss a few pork butts on and call it a day. Plenty of fat on a pork butt to season any smoker :) good luck and enjoy!

Clint

Posted: 5/2/2015 11:37:48 AM EDT

[#3]

Both good suggestions...

Posted: 5/4/2015 3:44:31 PM EDT

[#4]

Thanks for the replies. I've got it cured now. It smells so damn good inside.

[ARCHIVED THREAD] - Curing aka Seasoning a New Smoker

General » Cooking

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