› Forums › Smoking Supplies & Equipment › Wood Smokers › Seasoning new smoker
New Posts  All Forums:Forum Nav:

Seasoning new smoker

post #1 of 11
Thread Starter 
I will be recieving my new smoker in a few days and I was wondering....What should I do to season it? Should i build a hot fire in it to burn out any manufacturing contaminates? This is my first real smoker.
Here's a pic of it. It's a Yoder Durango.

post #2 of 11
Personally I'd wash it out then build a small fire to dry it then spray down all the cooking areas with Pam spray then build a decent fire in it for a couple hours
post #3 of 11
Nice unit, Yoder makes some nice units. They are real close to a Horizon and what I did with my Horizon was to burn a nice hot fire for around 6 hours to season it.
post #4 of 11


Do yourself a favor and use WOOD to season it with, otherwise you'll have that nasty starter taste for the life of it.....
You should use your Chimney Starter to start Chunks of real wood and keep it under 300*F for 4 to 5 hours with a barely visible blue smoke.This means all the fuel you put into the smoker(for this curing at least) be burning WELL!Flaky or sticky crud in the finished cured smoked means you go lots of creosote. Then it's a longer story. .. Patience Grasshopper,is the pathway to true blus smoke!!!!!
post #5 of 11
wiped mine down w/ bacon grease. then built nice fire with a couple different woods for about 5 hrs. about 300-350 deg. worked good for me
post #6 of 11
Like they all said^^^^^ just build a fire and let it rip. Then you have to throw some meat in there and start smoking. It's like getting a new bike do you really think your not gonna ride that thing till your legs are about to fall off.
post #7 of 11


i would give it a good warshing then when dry give it a coat of veg. oil...then build a fire and bring the temps up to 350-400 for about an hour then when it cools off another coat of oil and then your good to go..

by the way NICE lookin smoker..may as well throw some fatties or chicken legs on while your seasoning
post #8 of 11
Thread Starter 
Thanks ya'll, can't wait to get it and throw some flesh on it. Will be getting plenty of Qviews to put up here. Already got stuff in the freezer just waiting.
post #9 of 11
Thread Starter 
Thanks Ya'll. I cant wait for it to get here. Already have some flesh in the freezer to throw on it and my acc. should arrive about the same time. I.E. the ABT rack some cooking gloves and a few other things.
post #10 of 11
I sprayed the inside of mine with PAM, started a fire to around 400 degrees and put a package of Bacon on the grille. Once the bacon was done, I removed it and cranked up the heat on my smoker to about 500 degree F to "lock in" the flavor of bacon and wood. It really has kept a nice aroma on the inside. Do Not use lighter fluid to start your fire. I used paper, wood chips and Sage bush branches. Good luck!
post #11 of 11
Nice looking smoker Smokeamotive, if you want they can drop it at my place here in Kansas City Kansas and I will season it for you, (I should have it done in a year or so, LOL).
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Wood Smokers › Forums › Smoking Supplies & Equipment › Wood Smokers › Seasoning new smoker