I found this interesting so I'm posting it.
beard
[font=Georgia, Times New Roman, Times, serif][size=+1]Lang BBQ Smoker Cooker Firing, Cleaning and Seasoning Instructions[/size][/font]
1.[font=Georgia, Times New Roman, Times, serif]First time to season: spray cooking area with vegetable oil or PAM (walls, doors, grates, etc.) Every thing inside the cooker. After you have started your cooker, (pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer and then do the spray misting with water as follows.)[/font]2.[font=Georgia, Times New Roman, Times, serif]Build fire: use 4-5 pieces of split, dried hardwood (soda can diameter), leaving all doors and vents/dampers wide open initially, (also brass valve at bottom wide open with gallon bucket underneath)[/font]3.[font=Georgia, Times New Roman, Times, serif]Light fire with kindling, (charcoal, fat lightered, Wesson oil soaked paper towel, etc.) or a propane brush burner; get a large fire going and wait until black smoke bellows out; then close cooker door to "propped open" (i.e. over closed latch). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).[/font]4. [font=Georgia, Times New Roman, Times, serif]When temperature gauge reaches about 300 degrees Fahrenheit, open cooker door and spray/mist water inside on all surfaces. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze.[/font]5.[font=Georgia, Times New Roman, Times, serif]Oiling process is only done initially. The firing mode (i.e. doors open, etc.) is done every time you fire up. The steam cleaning should be done after each cook or before, by getting the grill hot to create steam.[/font]6.[font=Georgia, Times New Roman, Times, serif]Remember: Great food comes from a clean grill; that is where the consistency comes in.[/font]
[font=Georgia, Times New Roman, Times, serif]Other Information[/font] [font=Georgia, Times New Roman, Times, serif]Before each cooking, after grill is hot, spray a little water inside to clean off any dust and if you have not cleaned your cooker from the last cooking, do so now. (If you clean your grill after each cooking, It's A Snap.)
Heat is what does the cooking; the smoke does the flavoring.
[/font] [font=Georgia, Times New Roman, Times, serif]Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan.[/font] [font=Georgia, Times New Roman, Times, serif]Do These Things And You Will Have The Best BBQ In The World.
We Guarantee It! [/font]
beard
[font=Georgia, Times New Roman, Times, serif][size=+1]Lang BBQ Smoker Cooker Firing, Cleaning and Seasoning Instructions[/size][/font]
1.[font=Georgia, Times New Roman, Times, serif]First time to season: spray cooking area with vegetable oil or PAM (walls, doors, grates, etc.) Every thing inside the cooker. After you have started your cooker, (pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer and then do the spray misting with water as follows.)[/font]2.[font=Georgia, Times New Roman, Times, serif]Build fire: use 4-5 pieces of split, dried hardwood (soda can diameter), leaving all doors and vents/dampers wide open initially, (also brass valve at bottom wide open with gallon bucket underneath)[/font]3.[font=Georgia, Times New Roman, Times, serif]Light fire with kindling, (charcoal, fat lightered, Wesson oil soaked paper towel, etc.) or a propane brush burner; get a large fire going and wait until black smoke bellows out; then close cooker door to "propped open" (i.e. over closed latch). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).[/font]4. [font=Georgia, Times New Roman, Times, serif]When temperature gauge reaches about 300 degrees Fahrenheit, open cooker door and spray/mist water inside on all surfaces. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze.[/font]5.[font=Georgia, Times New Roman, Times, serif]Oiling process is only done initially. The firing mode (i.e. doors open, etc.) is done every time you fire up. The steam cleaning should be done after each cook or before, by getting the grill hot to create steam.[/font]6.[font=Georgia, Times New Roman, Times, serif]Remember: Great food comes from a clean grill; that is where the consistency comes in.[/font]
[font=Georgia, Times New Roman, Times, serif]Other Information[/font] [font=Georgia, Times New Roman, Times, serif]Before each cooking, after grill is hot, spray a little water inside to clean off any dust and if you have not cleaned your cooker from the last cooking, do so now. (If you clean your grill after each cooking, It's A Snap.)
Heat is what does the cooking; the smoke does the flavoring.
[/font] [font=Georgia, Times New Roman, Times, serif]Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan.[/font] [font=Georgia, Times New Roman, Times, serif]Do These Things And You Will Have The Best BBQ In The World.
We Guarantee It! [/font]
