Discussion in 'Roll Call' started by peteganka, Oct 7, 2015.

  1. Hello!  Pete here. I live in Indiana and work in IN, KY and OH as a Territory Sales Manager for a Sporting Goods Distributor.  I have a gas King Kooker high pressure smoker, that I have yet to use.  Going to use it camping over Halloween.  

    Any info as to how to properly season it would be great!  Have a good buddy who turned me onto this site who smokes quite a bit.  At least I have some sort of a mentor who has some experience!  

    Glad to be here and learn to make better food and fixins for the family!


  2. Hey Pete.  Welcome aboard.  Congratulations on your smoker.

    I am not familiar with your smoker but in general a new smoker should be cleansed by burning a good hot fire in it,  (Burn off oils and such the manufacturer uses to keep the metal from rusting in shipment and storage), and then start smoking up a storm in it.  When first using a new / unfamiliar smoker I smoke chicken.  Many new smokers need to "grunk up" a bit on the inside before they seal well enough to predictably maintain lower smoking temps.  Chicken is forgiving of higher temps and is cheap enough that if you wind up with a failed cook you aren't out too much money.

    Good luck and have fun.
    peteganka likes this.
  3. [​IMG]   Good evening and welcome to the forum, from a pretty nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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