Originally Posted by blihpster
I was given a smoke hollow pro series 44 inch smoker for Christmas. It has a glass door and is massive when compared to my old master built 18 inch smoker. I am seasoning it today and have a few questions.
1 instructions for other smoke hollow models say seasoning should be done at 144-160 degrees. My instructions call for 300 degrees. Is there a right and wrong way to season a smoker?
2 I have set both burners to "low" and it is holding a 300 degree temperature. How do I get is down to 225 degrees?
3 what is a good thermometer to buy that I can put in the smoker to give me a more accurate reading than the factory thermometer?
Thanks for any help. I am still pretty new a smokers even though I've already been through one.
Please stop by Roll Call and introduce your self for a propper SMF welcome.
I had the same smoker at one time.
I would follow your manuals instructions. After the you do the first burn to get all of the manufacturers oils out.
Spray or coat the inside walls and roof, not the window, with canola or peanut oil then heat it up to 300 again till it quits smoking.
To get to 225 just turn on 1 burner. How high you have to run 1 burner to get 225 depends alot on out side temp. In the summer I had to run mine on as low as it would go, but in winter I had to run it on almost medium.
As far as a good thermometer Most people on here recomend the Maverick 732 or 733, they are dual probe, one for meat IT and one for cook chamber, the are remote. You get a base station/ transmitter that the probes plug into and a reciever that you can cary with you up to 300 feet away.
Hope this helped!!