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SEASONING 'TIPS'

wingnut

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Finally getting to do my first smoke, Master forge DD PS.

I know that I've read some tips on seasoning a smoker, but I can't find them.

ANY and ALL help will be appreciated.   TIA
 

tjohnson

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Some guys just fire it up and others coat the inside walls with PAM.I ran mine at 275° for about an hour, to burn off the residual oil, and then finished it up with smoking some sawdust. Worked for me.Todd
 

Bearcarver

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If I remember correctly, I just followed the MES manufacturer's recommendation on both my MES 30 and my MES 40.

I just turned them all the way up to 275˚, for 3 hours, and added wood chips for the last hour.

I didn't spray any oil or anything on anything.

It gets plenty of oil from smoking meat, during your future smokes.

The main thing is to make sure it works properly & burn off that factory oil & chemicals.

Bear
 

wingnut

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OK, The 'seasoning' went very well, with ONE exception,  I didn't line the water/drip pan with foil.
...


One thing I did try is, I mounted a remote thermometer to the outside of the door, drilled a hole in the door, and now I will be able to monitor the progress of the 'Smoke".  For a test I placed a large 'sweet, onion' on the upper rack and 'probed it', when it (the onion) hit 180 the smoker was at 255.  Time 2 1/2 hours. The onion was great!!

I then added more chips, and smoked 9 chicken 1/4's.  Three hours later, chicken temp 210,  smoker 300, a little hot but a good smoke nonetheless.

Next 'nubee' question, any one try apple juice or pineapple juice in the water pan??   


TIA  Larry
 

Bearcarver

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I tried all kinds of liquids in the water pan---Apple, Lemon, Pineapple, Beer, etc.

I didn't notice anything different in flavor than plain old water.

It's different if you spritz, but even better to add a concoction to the foiled meat (Brisket--Chuckie--Ribs--Etc)

Another reason I like to foil things.

Bear
 

sqwib

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I tried all kinds of liquids in the water pan---Apple, Lemon, Pineapple, Beer, etc.

I didn't notice anything different in flavor than plain old water.

It's different if you spritz, but even better to add a concoction to the foiled meat (Brisket--Chuckie--Ribs--Etc)

Another reason I like to foil things.

Bear

Ditto.

I will add trimmings from vegetables and rinse out the rub pan into the water pan. Nice aroma while smoking but I feel the same way Bear does.
 

chef willie

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Glad it worked out for you...was hoping to see some pics of the chicken and maybe some input on how you thought they were. I also have a MF DD gasser and had to do some mods to keep the smoke and heat in, my doors really leaked, and I built a little 3-sided shelter for it due to wind/rain here. Like Bear & Sqwib I don't believe flavored water does much so have switched to a sand filled water pan for heat control. I have yet to hit 300 with mine, possibly due to weather. At the highest I think it was at 275. Regardless, here's the link to show the mods I did...may help you outhttp://www.smokingmeatforums.com/forum/thread/104113/master-forge-vertical-gasser-mods  
 

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