or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Electric Smokers › Pre-Seasoning a new Smoker
New Posts  All Forums:Forum Nav:

Pre-Seasoning a new Smoker

post #1 of 9
Thread Starter 

I was just sent a replacement smoker from Masterbuilt.(Outstanding customer service) What is the best way to season it? I was very happy with my original unit, but I am not sure about how to season it Properly. Any input is welcome. 

 

Thanks in advance. 

post #2 of 9

spray the inside down with the cooking spray of your choice and do a dry run for a few hours low, then a few hours hot with smoke. Make sure you wash the racks pretty good the first time as they usually have some factory oil on them.

post #3 of 9

By the way, Welcome. I see this is your first post so head on over to roll call and introduce yourself so we can give you a proper howdy do.

post #4 of 9

John timberjet has you covered. here are some links to check out about your smoker.

 

http://www.smokingmeatforums.com/groups/show/8/masterbuilt-electric-smoker-mes-owners

 

http://www.amazenproducts.com/default.asp

 

http://www.smokingmeatforums.com/t/165489/1st-mac-cheese-in-my-mod-mes40

 

 

http://www.smokingmeatforums.com/t/174140/sausage-rack-mes40-w-step-by-step

 

The AMNPS is great for doing all your smokes,keeps you from having to feed chips all day. The MES group has lots of mods,my mailbox mod,and if you make sausage the rack.Have fun and hope this unit is better then the last.

post #5 of 9

Just re-reading my owners manual for the MES 30 Gen 1. It just says to have the racks and grease tray in place, to have the empty water pan in place, and to run it at 275° for 3 hours, adding one cup of wood chips during the last 45 minutes. At the end of the 3 hours you shut it down and let it cool. That's all there is to preseasoning and it's how I preseasoned mine. No coating the inside surfaces with cooking oil or spray.

 

I've since moved on from wood chips and use only wood pellets in my AMNPS.

post #6 of 9
Quote:
Originally Posted by daRicksta View Post
 

Just re-reading my owners manual for the MES 30 Gen 1. It just says to have the racks and grease tray in place, to have the empty water pan in place, and to run it at 275° for 3 hours, adding one cup of wood chips during the last 45 minutes. At the end of the 3 hours you shut it down and let it cool. That's all there is to preseasoning and it's how I preseasoned mine. No coating the inside surfaces with cooking oil or spray.

 

I've since moved on from wood chips and use only wood pellets in my AMNPS.

Yep. I followed the same factory directions and was ready to go.

post #7 of 9

Just got my new MES30 Gen1 out of the box this morning and did the above per instructions.  Had some smoke and stinkiness for about 45 minutes as it got up to 275 on the digital readout.  My first smoker so am glad to read others doing the same thing.  Now have to decide on what to smoke first!!!!!!!!!  Edit:  My AMNPS came yesterday, so I just threw that on one of the shelves during my seasoning time.

post #8 of 9
Quote:
Originally Posted by Dartguy View Post
 

Just got my new MES30 Gen1 out of the box this morning and did the above per instructions.  Had some smoke and stinkiness for about 45 minutes as it got up to 275 on the digital readout.  My first smoker so am glad to read others doing the same thing.  Now have to decide on what to smoke first!!!!!!!!!  Edit:  My AMNPS came yesterday, so I just threw that on one of the shelves during my seasoning time.

The best invest with an MES is a probe thermometer to measure the smoker temp. When my display says 275 it is more like 325.

post #9 of 9
Quote:
Originally Posted by Dartguy View Post
 

Just got my new MES30 Gen1 out of the box this morning and did the above per instructions.  Had some smoke and stinkiness for about 45 minutes as it got up to 275 on the digital readout.  My first smoker so am glad to read others doing the same thing.  Now have to decide on what to smoke first!!!!!!!!!  Edit:  My AMNPS came yesterday, so I just threw that on one of the shelves during my seasoning time.

Pork ribs? Pork shoulder/butt? Beef Brisket? Chucky (boneless chuck pot roast)? So many choices, so much time...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Electric Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Electric Smokers › Pre-Seasoning a new Smoker