6
USING YOUR SMOKER
HOW TO SEASON YOUR SMOKER
Seasoning your smoker before cooking will burn off any manufacturing residues as well as
create the beginning of a cooked-in surface treatment that will add to the flavor of your
smoked meats, cook by cook.
1. Build a small fire on the fire grate. See “Building Your Fire” on Page 7 for tips.
• Recommended starting charcoal amounts –
Smoker Model
Charcoal Weight
Approximate Briquettes
41 cm
680 g
20
51 cm
1 kg
30
2. Replace cook chamber, lid and all included cooking components on top of the firebowl.
3. This burn should be sustained for at least two hours, the longer the better. This is a
great time to experiment with how adjusting the air dampers influence chamber temp.
4. After seasoning, your smoker is ready for use!
NOTE:
• We do not recommend using lighter fluid to start the charcoal, or using quick light charcoal
products.
• Always use caution when handling hot coals to prevent injury.
• Do not operate the smoker with temperatures exceeding 175°C in the cooking chamber.
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