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Hello! New guy here!!!

post #1 of 5
Thread Starter 

Hello everyone!


My name is Dave (from Illinois) and I just got a Char-Griller with a side smoker.  I'm new to this hobby.  I have grilled forever, but haven't yet tried my hand at smoking.  I just recently assembled my smoker. 


Can someone tell me what is the best way to season it?  How long does this process take? 




Dave  (Snoova)

post #2 of 5

Welcome to the forums, Dave!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!


The best way to season a smoker is to coat the inside surfaces with cooking oil or cooking spray, then build a good hot fire and let it run empty for an hour or two.  That'll both season it and burn off any manufacturing residue that might have been left behind.



post #3 of 5

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Ya never know...you might meet a few new neighbors!


Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


Off Site Links are not allowed here at SMF....just a gentle FYI! biggrin.gif


If you need any help roaming around the forums....just holler!  Happy to help out!



post #4 of 5

welcome.  i have same smoker and just posted a long reply to another thread that might be helpful.  i will see if i can figure out how to link it to this thread


happy smoke

post #5 of 5

i am also a new smoker and have the same smoker as you.  i have had it a couple of months and have smoked several things. some of the pics are on my profile.  i went big for my first smoke and tried a 9 lb pork butt.  i was up at 5 and used lump charcoal and alot of cherry and maple wood.  it was only my second time trying my smoker ( first was seasoning burn that i played with for 5-6 hrs with temp probes).  my probe was at fire side and was alot hotter than meat so it took 18 hrs at what i thought was around 225.  took forever but tasted better than any pulled pork i have tried.  so juicy no sauce needed .  have learned lots since.   my simple water filled bread pan tuning plates help alot with temp management. they can actually  make it hotter on side away from fire. check my pics out. still figureing it out though for minimum maintenance. with small fire i can maintain 150 -160 to smoke salmon and by adjusting pans and beefing up fire i can maintain 225-250 pretty easily.  im always trying to go all wood no charcoal now and it is hard to manage smoke. i still need to drop my chimney down and redo the seal i tried to make before.  i think the expanded metal firebox would be a great upgrade and probably save fuel as this smoker is a pig for fuel. 


i also just got a new weber kettle and mailordered a smokenator.  just got it last week . tested last night .  am excited


well tomorrow im smoking a little 3 lb pork picnic roast that i will rub in a few minutes . doin it on the charbroil with lump instead of a real wood fire, probably use cherry for smoke as it is my fav. but i keep meaning to try apple!


pics to come!

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