I just received a Master Forge double door propane smoker and am ready to try my hand at some summer sausage. I have read on this forum about seasoning the smoker before putting meat on it. Exactly what does this entail and how important is it to do? Can I just fire it up and put my meat to the smoke as directed ? Any help would be appreciated.
Edited by bobdog46 - 12/31/10 at 10:31am