Seasoning New Smoker

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jallen4543

Newbie
Original poster
Feb 12, 2013
9
10
Brandon, MS
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 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.
Hi J,

Seasoning a smoker is typically something you do when you first get the smoker BEFORE you cook on it, just to burn off any oils and residue left over from the manufacturing process, or in the case of cast iron, to season the metal so that it doesn't rust and releases the meat and other foods when you cook them.

If your butt turned out okay then I wouldn't bother with any further seasoning.

I am not familiar with your particular smoker so I will let others who are more qualified answer that.

Good luck and get smokin'

Bill
 
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