When we were finished with the build we washed it out really well and cleaned the outside. built a fire to see what kind of temp we could get. Got it up to about 400 maintained that for a while and just let it run down. Next day checked everything out made a few adjustments and fired it up again. Got it to around 400 - 425 for a while let it cool back to 325 maintained that for about 4 hours let it cool down, Checked everything again, no adjustments were needed. The following day started it again sprayed all insides with a mixture of Bacon grease and Crisco in a spray bottle, let the temp get up to about 375 sprayed again, than let it go at 325-350 for about 4 hours. It was finally ready to cook?
My son called and said he had fired it up again and had covered both racks in Bacon (he bought a box of Bacon ends At the Grocery store) Wanted to make sure it WAS Really Seasoned. he said bacon was really good..He cooked a rack of ribs the following night his first time.. The next night he smoked ribs again, Much better results. Both Grandsons were there, he asked them which they liked better his or papa's (mine) without hesitation they said Papas. He sad they could have at least lied or hesitated. Anyway, smoker was at my house on Wednesday when we got back from running a few errands, My first cook was 3 large Pork Shoulders and 3 racks of spare ribs. Used Kingsford Competition and Cherry wood, everything turned out great smoke flavor was just the right amount. Next cook was 4 large racks of spare ribs, also used Kingsford Competition and Cherry wood (Fantastic Flavor) if I do say so myself. Next cook I am going to do a couple of Briskets and some chickens.