SEASONING 'TIPS'

Discussion in 'Propane Smokers' started by wingnut, Feb 27, 2011.

  1. Finally getting to do my first smoke, Master forge DD PS.

    I know that I've read some tips on seasoning a smoker, but I can't find them.

    ANY and ALL help will be appreciated.   TIA
     
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Some guys just fire it up and others coat the inside walls with PAM.I ran mine at 275° for about an hour, to burn off the residual oil, and then finished it up with smoking some sawdust. Worked for me.Todd
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    If I remember correctly, I just followed the MES manufacturer's recommendation on both my MES 30 and my MES 40.

    I just turned them all the way up to 275˚, for 3 hours, and added wood chips for the last hour.

    I didn't spray any oil or anything on anything.

    It gets plenty of oil from smoking meat, during your future smokes.

    The main thing is to make sure it works properly & burn off that factory oil & chemicals.

    Bear
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Last edited: Feb 26, 2011
  5. OK, The 'seasoning' went very well, with ONE exception,  I didn't line the water/drip pan with foil.[​IMG]...

    One thing I did try is, I mounted a remote thermometer to the outside of the door, drilled a hole in the door, and now I will be able to monitor the progress of the 'Smoke".  For a test I placed a large 'sweet, onion' on the upper rack and 'probed it', when it (the onion) hit 180 the smoker was at 255.  Time 2 1/2 hours. The onion was great!!

    I then added more chips, and smoked 9 chicken 1/4's.  Three hours later, chicken temp 210,  smoker 300, a little hot but a good smoke nonetheless.

    Next 'nubee' question, any one try apple juice or pineapple juice in the water pan??    [​IMG]

    TIA  Larry
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I tried all kinds of liquids in the water pan---Apple, Lemon, Pineapple, Beer, etc.

    I didn't notice anything different in flavor than plain old water.

    It's different if you spritz, but even better to add a concoction to the foiled meat (Brisket--Chuckie--Ribs--Etc)

    Another reason I like to foil things.

    Bear
     
  7. sqwib

    sqwib Smoking Guru OTBS Member


    Ditto.

    I will add trimmings from vegetables and rinse out the rub pan into the water pan. Nice aroma while smoking but I feel the same way Bear does.
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Glad it worked out for you...was hoping to see some pics of the chicken and maybe some input on how you thought they were. I also have a MF DD gasser and had to do some mods to keep the smoke and heat in, my doors really leaked, and I built a little 3-sided shelter for it due to wind/rain here. Like Bear & Sqwib I don't believe flavored water does much so have switched to a sand filled water pan for heat control. I have yet to hit 300 with mine, possibly due to weather. At the highest I think it was at 275. Regardless, here's the link to show the mods I did...may help you outhttp://www.smokingmeatforums.com/forum/thread/104113/master-forge-vertical-gasser-mods  
     

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