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Ready for Saturday

post #1 of 11
Thread Starter 
Just picked this up on the way home.

Wife picked up a 8.5lb Butt this afternoon

Guess I better put this sucker together

post #2 of 11
sounds like a couple with a plan! make sure ya clean and season it before ya stick yer meat in it!eek.gif
post #3 of 11
Looks like you're on your way to good smokes.
post #4 of 11
Git-r-done! You will be happy you did!
post #5 of 11
Thread Starter 
LOL I'm always careful where I stick my meat

The plan is to assemble this evening season when I get home from work tomorrow begin smokin early sat AM.

Instructions say to coat inside with veg. oil and fire it up for a few hours (no smoke) then let it cool anything else I need to know about the seasoning?

Thanks in advance
post #6 of 11
That is all you need to do. I would only go 1 hr or so at full temp. Good luck.
post #7 of 11
you need to get a different thermometer...
post #8 of 11
I'd put a couple of chips of wood in it during seasoning just for the aroma. Ahhh, I love the smell of smoke!
post #9 of 11
Congratulations on the new smoker.
post #10 of 11
Thread Starter 
I does not even come with a thermometer!

don't worry I have already installed ports for two.

One just below the top grill and one in the dome.

there will be pics soon

Its actually seasoning right now
post #11 of 11
season it with wood chipsicon_smile.gif
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