What is this about seasoning a smoker? I have been smoking meats through a multitude of different devices for many years. My first was a smoker was made from granite rocks/small boulders out behind my grand daddy's summer house. He grew up learning to smoke in a shed. He taught me how to smoke using the rock pit and a brinkmann water smoker with hickory. He never mentioned seasoning the smoker. Of course we never really used the kind of smokers talked about here. Just about anything can be configured to be a smoker rather easily.
I received a Brinkmann SNP which in some resepects is my first smoker. Or at the least the first that was actually designed as a smoker. The rest have been fabricated from junk or other grills/smokers.
I assume seasoning a smoker is running empty smoke the first time to certain temp for a certain time. What would be time and what would be the temp?
Also, what does seasoning the smoker produce versus not seasoning. What am I missing?
Thanks
I received a Brinkmann SNP which in some resepects is my first smoker. Or at the least the first that was actually designed as a smoker. The rest have been fabricated from junk or other grills/smokers.
I assume seasoning a smoker is running empty smoke the first time to certain temp for a certain time. What would be time and what would be the temp?
Also, what does seasoning the smoker produce versus not seasoning. What am I missing?
Thanks