Smoker Prep. Question

Discussion in 'Propane Smokers' started by arlo, Jul 3, 2007.

  1. arlo

    arlo Newbie

    Well I bet this is another one of those "Ohh my gosh is this guy and idiot"? [​IMG] I have a Propane Smokey Mountain Smoker that I got from Wally World do I need to start the smoker and not put my meat in until the chips begin to smoke or do I fire it up and go for it and put the meat in?

    Thanks
     
  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    If you have already seasoned the unit, it's cooks choice. I would bring the unit to temp, put in the food and let it start cooking. I don't see where the few minutes I've waited for the smoke has had a detrimental effect on the food I've done.
    I strongly recommend you use the smoking log for at least the first few smokes. It gets you to look at and note things as you go and helps you develop a feel for your unit and its working ranges.
     
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    season it first. do that by running @ a higher temp than you would normally cook. use your chips/chunks whatever to get the "seasoning" in it. before you even light the thing take spray oil or wipe oil all inside & the grates first(hate to have ya blowing up on us) so wait a few minutes w/ it open before lighting if using spray oil. run it hot for a couple hrs then bring back to your cook temp for a couple more replacing wood as needed ( not a billowing smoke mind you)if it has wood & heat it has smoke- hence "the thin blue smoke" we all shoot for. let cool overnight then cook tomorrow.let us see pics of your first smoke as you know we love the Q-view. and try jeff's free 5day ecourse.
     

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