- 16 Posts. Joined 4/2014
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This sorta depends on what type of smoker we're talking about...most manufacturers will include some directions in the owner's manual about how they suggest seasoning/prepping before cooking in it. If no instructions are included, the first thing I'd do is run it really hot - the hotter the better - for at least 2 hours completely empty. This should burn off any manufacturing crud/oil/grease that's left in there from the factory. After it cools, you may need to take some rags and some warm soapy water to wipe out the the ash/residue from the burnout. Then you can put a light coat of cooking oil (cooking spray works, or any vegetable oil) on all chamber surfaces and start cooking.