A New Smoker?

[Skipper the cigar aFISHinodo]

i like the grill pam myself. The opil has a higher tollerence to heat and a higher smoke-point.

[Tonto]

I finished putting it together this afternoon.

Next step is to burn @ 200° for a couple of hours to burn off the protective wax/oil on the grates.

Then the seasoning....I can't wait!!

[Tonto]

OK the 200° burn is done. Next the seasoning...

Mark, do I put the shortening or Pam on everything inside (like the bottom, inside of the cover, etc.)? or just the grates? :?

[Mark]

Put it on everything inside the smoker.  No need to do it to the firebox, just where the food will go.

[Tonto]

Thanks Mark!! 

[Keith]

I haven't seen a pic from Jan at all or from mark in a month. Are you guys using those smokers as paper weights?

I just received shipment of a BBQ Galore gas grill and planning on setting it in a island this fall. It's has a little integrated smoker tray to add a little smoke flavor, but I'd really like to pick up one of there smokers next year.

My regular grill crapped out a couple of weeks ago. To many cookouts when the cheap thing was on for 6 hour straight.

Is Jan smoking some beer can chicken for the herf?

[Mark]

Keith, you will get your wish tomorrow.  I will be up at 4am firing up my baby.  Gonna pick up some picnic shoulders later on today.