New smoker

Discussion in 'Propane Smokers' started by kyta66, Jan 15, 2012.

  1. I just got the Master Forge propane smoker, what is the best way to season it? I have read that 175 degrees for 60 to 75 minutes is what is recommended. What type of wood should I use?  And do you wipe out the inside of the smoker after seasoning it? Or just start smoking?
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Kyta, I would go to 200*f or more and after your initial cleaning and oil rub, leave it and start to Smoke. Let it stay heated for at least 3hr. , the wood is up to you , you should have some Maple there , a good wood for anything.

    Have fun and...
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I spray olive oil on all the surfaces and grates, etc. and let 'er rip and get good and hot: 300+ degrees.  Think: "seasoning cast iron cookware."
    Last edited: Jan 15, 2012
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea what James said & any wood will work.
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    X3 - just make sure to clean it first without using chemicals 
  6. Hi Guys, I just want to clarify for when I do get my smoker...wipe all the inside down first...then spray with olive oil..... then light her up with wood in the smoker box and take her up to about 300 degrees.  I don't mean to sound thick (but I probably am)....does that process sound correct?

    Thanks, Tim
  7. You can clean the inside of the smoker before the seasoning run if you want with something like rubbing alcohol but in my VHO, it's not necessary.  I would definitely wash the racks with soap and water or run them thru the dishwasher before the seasoning run.  The good thing about running wood during your seasoning is 2 fold, again in my VHO. First, you get a little smoke mojo inside the box before putting meat in it... and second, you can get a feel for how it smokes, how long the wood takes to burn out and how to adjust your dampers....not really sure if the smoke during seasoning really helps but I really don't think it can hurt.. plus you get the benefit of learning a little more about your smoker.

    Last edited: Jan 17, 2012

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