Seasoning the new smoker

[Markus2982]

Finally got to season the new offset yesterday. The only "mods" I did to this were making a charcoal basket and turning the fire box grate 90 degrees.

With my kettle I would use a full chimney of carcoal to start out. Already learned I cant do that since my cook chamber got to like 450. The only real leaks I noticed were around the lids.

 

[smokerjim]

looks like your ready to load it up with some meat!

 

[sawhorseray]

My last couple of cooks on my SQ36 I used zero charcoal, started up some hickory splits with my weed burner torch and let that burn down to a coal bed. What are you starting off with for meat, and what wood are you going to burn? Take some pictures and post them up, good luck! RAY

 

[Markus2982]

My last couple of cooks on my SQ36 I used zero charcoal, started up some hickory splits with my weed burner torch and let that burn down to a coal bed. What are you starting off with for meat, and what wood are you going to burn? Take some pictures and post them up, good luck! RAY

Right now I have a whole chicken ready to throw one when I have a day off on Thursday. Wanted to do a pork butt but couldn't find any. Usually for poultry I prefer apple wood but only have hickory right now.

 

[sawhorseray]

I like apple for yardbirds too, tho I usually do those on my weber kettle. Butts and ribs on the offset it's always hickory or oak. Doing a corned beef on my kettle right now with the new Slow-n-Sear and a couple of apple chunks, that thing's a miracle, 225º-230º steady. RAY