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Thanks for all the replies, sounds like Pam is a quick and easy way to get everything coated for seasoning. You guys have me leaning toward the pork butt as a first try. I never though about doing beans, I'll have to look into those also.
I’m going to be getting a 16” Horizon Classic Smoker in the next few weeks. I know I should season it before I first smoke in it.
1) What are everyone recommendations for how to season it?
2) What are recommendations for my first cook? Being new to the entire “fire management” aspects what is...