When you first receive your new smoker the paint job will need to be cured one last time. This process is as simple as starting a moderate fire in the firebox and allowing it to burn for an hour or two. Be sure to keep the temperature below 300 degrees Fahrenheit as anything north of this temperature could cause some of the paint to bubble and flake off. Once the paint is cured you can go back and spray the entire smoker with cooking oil. Repeat the firing process. This time the maximum temperature is of no great concern as the oil will reach its burn point and become part of the patina of the pit.
Seasoning your new pit is extremely simple. Just purchase a can of spray cooking oil. Canola, Vegetable or pretty much any available cooking oil will do the trick. Take the time to coat all of the internal elements of the pit thoroughly with the cooking oil. You’ll want to use attest one full can of spray oil to evenly coat the entirety of the inner workings of the smoker.
Begin using your pit by creating an even burning bed of coals. We prefer lump charcoal and fire starters to get our fire going. You can also use a charcoal chimney to get your fire started. Once all of the charcoal is burning add one log of wood to the firebox directly on top of the charcoal. Allow the log to become fully engulfed in flames before you close the door to the firebox. Once the log is completely on fire and with the firebox door closed. Allow enough time to elapse for the temperature gauge to read your desired cooking temperature.
Our smokers are designed to run at steady temperatures between 225 and 325 degrees. Achieving higher or lower temperatures is possible you’ll just need to pay close attention to the types and amounts of charcoal and woods being used for fuel. The dampers located on the firebox and the smokestack also play a pivotal role in the balance of heat and smoke. Anticipate higher temperatures as either dampers are more open. The more air that is allowed to enter the smoker and feed the fire means that the temperature will rise.
After any number of cook sessions your smoker will begin to build up grease. Either on and around the grates or in the bottom of the smoker. It is imperative to use the grease drain located on the outer bottom of the smoker to drain residual grease build up after each use. Failure to do so could result in a serious grease fire that will likely ruin your meat or worse damage surrounding property.