seasoning my new Perfect Flame cabinet smoker........

Discussion in 'Propane Smokers' started by forktender, Jun 14, 2008.

  1. forktender

    forktender Meat Mopper

    Well heck they seemed to name this smoker correctly.
    after running smoke through this smoker at 300 degrees for 4 hours of med to heavy smoke.
    I then decided to back her down to low on the dail.
    Well lets just say it was ran on the lowest setting dry at 200-220 degrees.
    Can't wait to stick my Butt in there tonight........should be done just in time for our every Sunday Nascar party !

    Thank you too everyone that has posted directions on S.M. I will let ya'll know how she turns out.

    I will be useing Jeff's Rub and his finishing sauce for the first time can't wait to give it a taste. Instead of cider vinegar I will use my own pepper vinegar, which is cider vinegar with chili pepers chalets blk peppercorns smashed cloves of garlic a pinch of sea salt and a few basil leaves ...tossed into a old Pattron bottle and aged for at least 2 weeks.
    it keeps for months on the counter.......well it would keep for months but i end up making a batch every other week because I use it on the way this pepper vinegar is awesome on fried fish and in pasta salids. give it a try you won't be sorry.
    it's also a great mop for ribs and beef and chicken.........yum !
    I use it on dam near everything.

    Thanks for all of the info.

    Just a thought......In most of the posts I read on seasoning your smoker.One important step was missed !

    Make sure you place a piece of ply wood under your smoker or you will get a nasty stain on your new redwood me on this one !

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