Hello UK smokers :)
I live in Peterborough and just got my very first offset smoker. (so I can grill and smoke meat)
View media item 393859
I posted a Hello in the Roll Call and "Wade" replied with some very helpful info.
http://www.smokingmeatforums.com/t/191774/newbie-from-peterborough-uk
So I am going to season my smoker tonight hopefully, Wade gave me some tips about this.
I think what I need to do is get a good fire going in the firebox, I will be using BigK lumpwood charcoal. (No logs yet?) l will keep the smoker at 200-250 C for about 4 hours. (Do I need to go any hotter?)
I know some people spray peanut oil inside the smoker before starting the seasoning, as peanut oil gets very hot, and helps get the temperature up hotter. I don't no if this is needed. Also do I need to spray cooking oil inside and outside every time I am finished cooking to stop rusting?
I have also seen there are some gaps where heat can escape, like around the firebox door, so what would you use to seal this?
If anyone has any seasoning tips please do tell
Thank You
Mikey
I live in Peterborough and just got my very first offset smoker. (so I can grill and smoke meat)
View media item 393859
I posted a Hello in the Roll Call and "Wade" replied with some very helpful info.
http://www.smokingmeatforums.com/t/191774/newbie-from-peterborough-uk
So I am going to season my smoker tonight hopefully, Wade gave me some tips about this.
I think what I need to do is get a good fire going in the firebox, I will be using BigK lumpwood charcoal. (No logs yet?) l will keep the smoker at 200-250 C for about 4 hours. (Do I need to go any hotter?)
I know some people spray peanut oil inside the smoker before starting the seasoning, as peanut oil gets very hot, and helps get the temperature up hotter. I don't no if this is needed. Also do I need to spray cooking oil inside and outside every time I am finished cooking to stop rusting?
I have also seen there are some gaps where heat can escape, like around the firebox door, so what would you use to seal this?
If anyone has any seasoning tips please do tell
Thank You
Mikey