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brand new smoker

lester547

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is there anything that needs to be done to a brand new smoker? as in burning a fire through it before i start cooking on it, ( seasoning it) ?
 

pineywoods

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Welcome to SMF glad you joined us. Congrats on the new smoker what model is it? That will help us with our suggestions. I'm going to move your thread to the Roll Call section so you can get a proper welcome to the site.
 
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ecto1

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Fancy does not mean good.  I have a old 55 gallon drum smoker that can out cook someone on a 2000 dollar trailer cause i know how to use it.  If you learn how to use your smoker you will be the envy of your block.  I would spy the inside of your smoker with pam and burn at 250° for a few hours to season it.  Search for some simple mods that will turn that smoker into a champ.
 

pineywoods

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That smoker will work fine.  I would suggest seasoning it by washing it out good then let it dry or start a small fire to help it dry then spray the whole inside of the cooking chamber with some Pam then raise the heat up to around 200 for a half hour then up it to 275-300 for another half hour then choke it back down with the intake vents to about 225 an let it run another hour or so.

What many of us do instead of replacing the thermometer is to place a thermometer probe through a block of wood or a potato and place it on the grate next to the meat that will give you a much more accurate reading. Here's the type thermometer most of us use tho we use lots of different brands and models the idea is the same

http://www.walmart.com/ip/Taylor-Connoisseur-Digital-Cooking-Thermometer-with-Dual-Probes/13143030  

You can also go to the Charcoal Smoker section and find different mods you can do to your new smoker to make it perform even better. Have fun and happy smoking
 
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lester547

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Joined Dec 22, 2010
ok thanks, with that therm. u showed me, u are using one probe to but on a piece of wood on the grate for the smoker temps, and the other prob put it in the meat and leave it there for cook temp?
 

pineywoods

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Correct one for monitoring the meat and the other for monitoring smoker temp. You will find that we smoke most things to temp and not by time. Ribs however are an exception those we go by time
 

papagreer

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Correct one for monitoring the meat and the other for monitoring smoker temp. You will find that we smoke most things to temp and not by time. Ribs however are an exception those we go by time
Exactly, you will find that a good therm is a key piece to a great smoke. Welcome to the forum and get out there and smoke some meat 
 Oh yeah, dont forget to post some pics of your smoke as well.... if not Piney will hit you with one of these 
HAHAHAHA!!!!! 

Chris
 

lester547

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Joined Dec 22, 2010
k, thanks, i plan on taking the maiden voyage this weekend, on some baby backs, ill take pics of my success OR total screw up!
 
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