Discussion in 'Propane Smokers' started by roytyson, Aug 5, 2009.
Can someone help me with the "proper" way to season my new smoker...
I start by wiping the entire interior of the fire box, cook chamber, door(s), and all internal accessories (racks) with a damp cloth (no soap), to remove dirt, dust and any packaging remains. If it's very dirty, starting with a shop vac first is a good way to go. Then, wipe or spray the cook chamber with cooking oil (any cheap stuff will do).
Start the fire low with some chip or chunk smoke wood. Keep the temps as low as it can run, and keep exhaust vent(s) partially to fully open.
The smoke wood will do 2 things: Give you an idea how your rig will like to run and form a light film on the cooking oil which will build up for better smoking later. The oil helps to seal the paint so it shouldn't give off vapors into the food later on.
Gradually increase the chamber temperature after the first hour or so, to achieve a temp at least as hot as you will smoke at. Take a few hours to raise the temp for good results. I go about 50* above this. If you will be smoking birds @ 300-0325*, then take it over this temp to assure that the paint will be cured and not release harmful vapors later during normal smoking.
The longer you season it the better.
Oh, don't forget to prep some goodies to toss on the grates while she seasons up. Then you can try it out for the first time on something small for a quick smokin' treat...and you won't be wasting the fuel you burned to heat it up by just letting it go, all cold and lonely.
Congrats on the new rig!
^What he said ^
This is what the makers of the Lang Smoker recommend:
1. [font=Georgia, Times New Roman, Times, serif]First time to season: spray cooking area with vegetable oil or PAM (walls, doors, grates, etc.) Every thing inside the cooker. After you have started your cooker, (pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer and then do the spray misting with water as follows.)[/font]
2. [font=Georgia, Times New Roman, Times, serif]Build fire: use 4-5 pieces of split, dried hardwood (soda can diameter), leaving all doors and vents/dampers wide open initially, (also brass valve at bottom wide open with gallon bucket underneath)[/font]
3. [font=Georgia, Times New Roman, Times, serif]Light fire with kindling, (charcoal, fat lightered, Wesson oil soaked paper towel, etc.) or a propane brush burner; get a large fire going and wait until black smoke bellows out; then close cooker door to "propped open" (i.e. over closed latch). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).[/font]
4. [font=Georgia, Times New Roman, Times, serif]When temperature gauge reaches about 300 degrees Fahrenheit, open cooker door and spray/mist water inside on all surfaces. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze.[/font]
5. [font=Georgia, Times New Roman, Times, serif]Oiling process is only done initially. The firing mode (i.e. doors open, etc.) is done every time you fire up. The steam cleaning should be done after each cook or before, by getting the grill hot to create steam.[/font]
6. [font=Georgia, Times New Roman, Times, serif]Remember: Great food comes from a clean grill; that is where the consistency comes in.[/font]
[font=Georgia, Times New Roman, Times, serif]
Other Information[/font] [font=Georgia, Times New Roman, Times, serif]Before each cooking, after grill is hot, spray a little water inside to clean off any dust and if you have not cleaned your cooker from the last cooking, do so now. (If you clean your grill after each cooking, It's A Snap.)
Heat is what does the cooking; the smoke does the flavoring.
[/font] [font=Georgia, Times New Roman, Times, serif]Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan.[/font]
That worked for me, but then again I just bought a LangDT_Arm ataz_01_12:, but is probably good for any horizontal cooker
Hmmm...this just popped up again and I didn't realize you may be needing advice for that stainless smoker in your sig pic....nice rig BTW.
The above methods will still benefit the stainless as well. I didn't mist water into any of mine...not sure if it would be good or bad on lighter gauge metals (warpage)...very light mist may be OK. Just a thought.
With SST, I suggest just wiping it with a cloth, then heating it up real good.
Putting Pam on the interior walls probably isn't gonna help anything.
Seasoning non-stainless smokers with oil is to help build up a layer like on a cast iron pan.
A big advantage of the SST is keeping it clean, no need to intentionally create a sticky greasy mess before you start, your meat and smoke will do that on its own.
The wood-chip pan, if it's cast iron, will be the thing that needs the most burning in, high heat it empty until it stops smoking.
Keep heating until you get no funny odors, then add some wood chips/chunks/pellets and start figuring out how to maintain nice smoke production.
I over looked that as well, however I do believe you have now gotten good advice just the same.