Hello from Sunny Florida

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Original poster
Dec 20, 2013
Name is Joe and today I bought a Landmann Smokey Mountain series propane smoke. I have been reading different threads on Smoking meat Forums and I am excited to try recipes I have found on this website. I have been smoking for about three years now but with the purchase of a new home it was only right to upgrade the old smoker too.

Tonight we will make some big boy drinks and sit outside by the fire while the smoker is being seasoned.  Does anyone have a oil that is better than another for propane? Also how long should I season it for and should I reapply oil during the process?

Any feedback will be much appreciated and I am looking forward to sharing my progress and pictures!


Never trust a skinny cook! 
Thank Jim Loving the weather in Orlando right now!!
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   You can use about any cooking oil, spray, rub on whatever you like. On new smokers we build I like to build a fire and get the temp up to 350 - 400 for a while let it cool back down then spray all the inside of the cook chamber with oil. we use bacon grease mixed with cooking oil, bring the temp back up to around 300 and ley it go. sometimes we open it up and spray it again and just let it bake on till the fire and heat is gone, Your ready to Smoke
[/h1][h1]  [/h1][h1]Gary[/h1]
Thanks for the advise!

I will try the bacon grease mix because any reason to cook bacon is a good reason!!!!
Welcome aboard Joe!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  There are plenty of folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Well I I opened the box my new Landmann smoker (3495) I found the door was dented and would not close. Also the dimensions were not true to the advertisement. So I went and got this beauty this morning and I am much more pleased with the structural integerty of the Smoke Hollow smoker. The puppy and I are seasoning it now so it will be ready for ribs tomorrow.
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