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Seasoning the Old Country Wrangler Smoker

post #1 of 6
Thread Starter 
I am seasoning my new Old Country Wrangler Smoker today with some lump coal to initiate my fire and some oak splits about 16 inches long and 4 inches wide. I wiped the inside of my pit with canola oil prior to lighting up the fire. Smoke seeped out of the pit door creases and out of the fire box door creases. I plan to seal the doors with Lavalock when it arrives this week! Everything looks great so far. Looking forward to that first cook! Be blessed!:-)
post #2 of 6

Congrats on the new smoker!

 

What's your first smoke going to be?

 

Al

post #3 of 6
Thread Starter 
I think I will start with some chicken or a few baby back ribs for starters!:-)
post #4 of 6

Sounds good. I have a rack of BB's & a pan of beans on right now!

 

Al

post #5 of 6
I think you will enjoy your Wrangler. I did a lot of research about 1-1/2 years ago and was really impressed with it. Especially at the price. That was a good job with the seasoning. How hot was it? You might want to rub the outside occasionally with the canola to help with the rust.

Good luck and good smokin', Joe. grilling_smilie.gif
post #6 of 6
Thread Starter 
Thanks Joe! I keep it around 350 degrees for a few hours. I will grease it up regularly! Every thing went well and now I am planning my first cook!:-)
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