Reverse Flow smoker questions -

generalee said:

 
Picking up my new & first ever reverse flow smoker today...so I have a few questions:

(New to the reverse flow, but not to smoking in general) Congratulations!

1. Seasoning & burn in? preferred methods?  And should I throw some meats on there as tests during the seasoning runs? Rub the inside down with oil and build a good hot fire and let it go. You can use any hardwood you have for this. If you want to cook wait till it has had a good long burn. After that you can go to cooking.

2. Water pan or Not?  I have previously used 2 water pans in other smoke runs.  I like how it helps, but not sure how it relates to a reverse flow. Ditch the water pan. They are normally used in cheap thin smokers to control heat.

3. This has an upper rack for food as well (never had one before)...so Are there food safety issues to consider by having say poultry on the top rack, & pork on the bottom, etc... do I need to worry about fats/juices dripping down & possibly contaminating foods below? I don't much care for yard bird on the top rack. However if you are cooking everything to a IT of 140° I am not sure if it matters as all of the bad stuff will be killed.

Any other tips I need to know about? Take a look at stick burner 101 thread. Take the time to learn to control your smoker. Keep the lid shut and take lots of pictures and post a Qview. 

All help appreciated...pics of new smoker to follow later tonight!

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