First time smoker with brand new smoke vault

olympicredneck

Newbie

Original poster

Dec 1, 2016

6

10

Alberta Canada

• Dec 11, 2016

• #1

Hey guys thanks in advance for the advise. What do you all recommend with a brand new smoker? Should I fire it up and run it with wood chips in it for a few hrs then clean it out before I smoke any meat for the first time? Thanks

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Dec 11, 2016

• #2

All you need to do is season it. Fire it up and run it hot for a hour or so to burn off any oils that may be left from manufacturing.

I'd recommend using wood chunks not chips. 2"-3" chunks. 3-6 of them depending on length of smoke.

After that initial burn set your pit temp, put some wood in and a chicken and have yourself a meal.

No need to wash out the smoker. Clean the grates is all. You want the hunk to build up that's the seasoning.

 

• 

Reactions: olympicredneck and ab canuck

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Dec 11, 2016

• #3

Welcome to SMF!

Sounds like Case has you covered!

Al

 

• 

Reactions: olympicredneck

olympicredneck

Newbie

Original poster

Thread starter

Dec 1, 2016

6

10

Alberta Canada

• Dec 11, 2016

• #4

Ok sounds good, thank you very much.

 

olympicredneck

Newbie

Original poster

Thread starter

Dec 1, 2016

6

10

Alberta Canada

• Dec 17, 2016

• #5

Hey guys, I found a guy that trimmed His apple tree. There small sticks about 1" up to 2.5" round and about 3ft long. Would this be a good wood to cut into 2", 3" cuncks amd use to smoke chicken and pork? As always thanks you for your help. I should mention the wood has been drying out for about 4 months he said.

 

Last edited: Dec 17, 2016

ab canuck

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Nov 20, 2016

3,033

594

Alberta Canada

• Jan 3, 2017

• #6

  I am also looking at some apple tree wood. I am assuming once it is seasoned it would be good for smoker. Anyone out there with some input on this???

 

• 

Reactions: olympicredneck

cornelius74d

Newbie

Jan 3, 2017

13

13

Cleveland Ohio

• Jan 3, 2017

• #7

If you take the bark off and it's seasoned before smoking I say go for it. I have dry seasoned cherry I acquired the same way and use with good results.

 

• 

Reactions: olympicredneck

olympicredneck

Newbie

Original poster

Thread starter

Dec 1, 2016

6

10

Alberta Canada

• Jan 3, 2017

• #8

I'm confused lol. Some people say take bark off some people say leave It on, same with the wood some people say use chips and some say use pucks. [emoji]128556[/emoji] I'm using a Smoke vault propane smoker. I was going to cut my apple branches into small pucks 2" and 3" and use them to smoke without taking the bark off. Is this ok or am I out to lunch?
Thanks

 

smoke-it-all

Fire Starter

Jan 3, 2017

38

11

Minnesota

• Jan 3, 2017

• #9

I've used bark on, and off. I cut down 3 apple trees at my house so I have an abundance of it. I smoked a butt with heavy smoke both ways, and I now take the time to take the bark off. The bark on wasn't bad, but I could tell the difference. Or maybe it was in my head! Either way I vote bark off

 

Last edited: Jan 3, 2017

• 

Reactions: olympicredneck

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 4, 2017

• #10

I'd remove the bark. Cut up the branches as you mentio. If they are bigger than 3" in diameter split them. Then you are going to want to seasonings n them. Store them loosely somewhere that is dry for 6months to a year. Then use them for your smoker. If the wood is green your smoke won't be as good.