Very excited here with my new smoker! It's not a super duper one but will get me the basics down
before spending a lot on a better one I think. Its the Char Broil propane vertical 580.
Worked the midnight shift last night but came home and sprayed it down with Pam (is that ok?) and
brought it up to temp (250-300) for about 2 1/2 hours and added some soaked Jack Daniels wood chips
to season it. I hope this is all the right way! LOL
I use to own a small dome type many years ago but never really got into as I'd like to now..
So full of questions but will start reading the forums for answers first. Just subscribed to the 5 day Ecourse
and hoping that will give me a good start. Still need to get a better thermometer but picked up one
from the grocery store just to see what was happening with this seasoning start.
I think I read somewhere about this unit not getting up to temp with the water/wood chip tray in it so I might have
to modify it a little by using just a rack near the bottom with briquettes on it and maybe a seperate smoker
box that I can just lay on the briquettes. Not sure yet.. Anyone have any info on this particular smoker?
Hope to learn a lot here!