I posted yesterday about a problem with my smoker door and the replies I received lead me in the right direction so I have another question.
I have seen several threads and refrences to seasoning a new smoker. I had no idea this needed to be done. It didn't say anything about that in the instruction booklet. Is this really necessity? If it is, how is it done? I smoked a 8lb butt this weekend and it turned out wonderful. Does it still need to be seasoned? Or did I do that when I smoked the butt?
Any and all advice will be appreciated.
Also, the smoker I have is a Cookmaster by Masterbuilt. Is there any modifications yall would recommend?
Sorrry for all the questions, eager to learn.
I have seen several threads and refrences to seasoning a new smoker. I had no idea this needed to be done. It didn't say anything about that in the instruction booklet. Is this really necessity? If it is, how is it done? I smoked a 8lb butt this weekend and it turned out wonderful. Does it still need to be seasoned? Or did I do that when I smoked the butt?
Any and all advice will be appreciated.
Also, the smoker I have is a Cookmaster by Masterbuilt. Is there any modifications yall would recommend?
Sorrry for all the questions, eager to learn.