I will receive my new OBS today and have some questions. I guess really one for now. How do I need to "season" my new smoker? Thanks in advance. Shannon Wheeler
Wheel,
Welcome to the forum
You will find a lot of usefull information here take some time and have a look around
now as to your question as to seasoning your smoker.. it is quite simple..
first finish assembling the smoker place the smoker generator on the side and slide the bisquette tube in the top of the generator being sure that it is all the way in and stright.. v tray in place with the poing of the v pointing downwards ..and fill the water bowl 1/2 way full and place under the tongue of the smoke generator inside of the smoker.. now add 6 bisquetts into the tube and plug the unit in,
turn on the smoke generator and press the bisquette advance multiple times untill a bisquette is on the end oof the tongue... close the door and slide the heat controll all the way to the left and open the vent on the top 1/2 to all the way open... you should get 1 1/2 to 2 hours of smoke that will season the OBS...
and no you dont have to baby sit the unit just come back to it in an hour and half to two hours and turn off and unplug.. thn you are ready to use..
once you receive the unit it will also give you the same basic instructions on how to season it
Enjoy
Beefmann
Welcome to the forum!
Heres ya a link that will fix ya up! Beef beat me to it! Lots of good info and folks on this site! Once again welcome aboard!
http://www.susanminor.org/forums/showpost.php?p=760&postcount=3
C
Welcome to the forum.
Welcome to the forum. Lots of friendly folks here who are always willing to help.
Welcome.
You will want some heat when you are seasoning the smoker, so I'd advise having the slider switch in the center or further to the right, instead of full left which would leave the cabinet heater off. The seasoning process burns off residual oils from the manufacturing process, and starts laying down a nice layer of smoke on the walls of the unit.
Welcome to the forum.
Wecome aboard LW,
My learned friends have pointed you in the right direction. Tons of information and lots of really good people around here to help you out.
KyNola
Welcome to the forum. :)
W E L C O M E to the Forum littlewheel!
Have fun using your new smoker.
Littlewheel
Wecome to the forum. These guys pretty much have you question covered, I'll just add you should also check out the recipe site. Lots of good info and recipes there. Just click on the smoker in the bottom of my post.
Have fun
Mike
Welcome,
I am also fairly new, and these great people walked me through the entire process, from the purchase through the use of my OBS and I have been VERY happy with the results. ;D
Thank you EVERYONE! I just finished "seasoning" my new smoker. I will probably give it a first try Friday night. I can't tomorrow because I have to go check on my mother that is having a hernia removed, she also has MS. I will update my smoking results this weekend. I will probably wear you guys out with questions, but that is how you learn. I wouldn't be where I am in the drag racing world if I never asked questions. Thanks again, Shannon Wheeler
wheeler,
we were all like you at one time .. new to smoking and had questions...
were here to help out one another and from time to time we all have questions... come and enjoy ther forum and comeradie that comes from your extended smoking family.
as I am in the process of doing 20 pounds of pork loin the beefmann way in which pictures will be posted once finished
I have been smoking meat for around 10 years now, just not on an electric smoker. I have a huge wood burning smoker. The problem is that it takes a lot of wood and attention. I wanted a set it and forget it smoker. The big smoker is just fine for 8 briskets, ribs, and a couple of chickens, but just a few steaks or a slab of ribs is not practical. I appreciate everyone's help.
Wheeler,
Don't panic take everything ya know from your offset and apply to your BS, trust me the learning curve is very small...the biggest thing is that after the smoke your cooking (Cooking) in an oven!...So for a few steaks, I hit with a bit of smoke then off to the grill...Now with ribs a bit of smoke (couple hours) then just cook till the meat starts to pull, and then into the slow cooker or oven, or lots of these guys finish within the BS! Takes a bit to get the hang of the BS, just don't over 0ize it! You been smokin this long, you'll nail it! And trust me these guys/gals are here to help!
C
The 0ize should be a n a l y....filtered by the bad word! ;D Don't be anal!
Quote from: littlewheel on October 22, 2008, 07:30:36 PM
............ I wouldn't be where I am in the drag racing world if I never asked questions. Thanks again, Shannon Wheeler
Now I understand your logon name. :)
Smoking food is a lot safer then smoking tires, and just about as much fun.