How to Properly Season your Smoker | Digital & Offset Instructions
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- Опубліковано 9 лют 2024
- Today we are seasoning our new Pro Series Model 4 from Smokin-it Smokers. If you want more information on these smokers, you can check them out here: www.smokin-it.com/
Here's the break down on how to season your smoker:
1. Clean you smoker with a soapy towel then wipe completely dry
2. Apply a thin coat of oil on the entire surface inside your smoker (if you plan on seasoning the outside as well, follow these same steps but for the exterior).
3. For a digital smoker, turn your heat to 350f (177c) and let the smoker run for 4-6 hours. If you want, apply smoke during the last few hours of the seasoning process.
4. For an Off set or Pit, build your fire and keep the temp around 425f-450f (218c-232c). Try to not let the temperature get above 600f (315c) otherwise the oil will burn off and you'll have to redo the process.
5. Once the oil coating has converted into a smooth, shiny film on your metal the process is complete. Repeat the process a few more times to add additional layers of polymerized coatings for a better and stronger protection against corrosion.
OIL OPTIONS (these are just a few):
Bacon Fat, Lard, Tallow, Crisco, Sunflower Oil, Pam, Canola Oil, Olive Oil
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Eric
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Thank you for this helpful information which I will put to good use for my beautiful new Smokin-It smoker.
Thanks for the share on this. I have a smoker and it needs a coat of polymer on it. And I've got just the idea to take care of it. The bacon part bacon bacon thanks again
Thank you Eric, for your video on building a dry chamber, I finally did put one together it works Awesome! Thank for the smoker show too!
Great video Eric, I use bacon grease or lard on my offset.
I just received my Smokin-It 4D smoker and plan on seasoning it this weekend. Steve’s instructions are a little different than yours but I plan on using his temperature recommendation and your cleaning and oil recommendations. Love your videos so much. Thank you.
I've got an idea for a great sausage! A Greek inspired lamb! Loaded up with garlic, grated onion parsley, thyme and dill!
Excellent, very informative video, Eric! Thank you so much.
Most modern smokers are stainless, we use acetic acid for out big walk-ins, its good if you are using different timber between smokes, oak is pretty overpowering.
I've never cleaned my little filing cabinet smoker at home though, but I don't do any stoving or use anything but oak.
I do season mine with veg oil on my Pellet grill, pellet smoker, smoking tex 1500, and my TMG volunteer.
Great video, unfortunately my smoker will only go up to 250*, I really need to get into a smokinIt smoker, I’ve been trying to get into one for a little bit, but other things pop up that I have to pay for.
Do you have any advice on an old brick smoker? I have one about the size and an outhouse. It probably needs a new roof. I was thinking of just having a fire in it to clean it and get rid of any bugs.
It has no racks but ai thought several oven racks might work.
Maybe when I rebuild the roof I should put a sheet of steel on it so it is not bare wood.
I have no experience but would like to utilize this very old smoker
Great video Eric! I have a question about smoking sausage and im a bit confused by some of your past videos. In one video you mentioned that cure (instacure#1) needs time to work (12+hrs) before it is ready to be cooked and consumed safely. Is that process necessary if im adding cure to my meat then going immediately to stuffing, drying, and smoking at 160f until i reach a internal temp of 143f which is what I usually do. I then refrigerate the smoked sausage over night.
Or should I let the sausage cure overnight in the refrigerator before I move on to drying and smoking?
“I am not one of those people” 😂
We stay away from sprays such as Pam, at least in the greasing of cake pans and cookie sheets as these spray have a very bitter taste, if you get just a little excessive. The polymerization may get rid of that flavor component, but you only have to taste it once. 🙂 Thank you Sir!!!
Eric I just got my 4D yesterday. Steve actually delivered it himself since he isn't that far from me. One of the first things it says in the manual is to not set the temp over 325. Steve recommends 250 for 4 hours. Aren't you sort of pushing the limits by setting it to 350? Can we still season at 250 for 4 hours using oil?
It might take longer than 4 hours but it will work.
Nice! How about seasoning a pit smoker, something like a Brazos pit 😊
I would follow these steps but i would also apply a thin coat of oil to the entire outside as well. Fire the pit up to about 450f and let it bake until the oil has polymerized. Repeat the process at least one more time to get a proper coating.
Wouldn't spray oil be easier? Also, when I purchased my new Smokin-it smoker, they only recommended heating up the unit for a set period, so I followed those manufacturer instructions. Wish they would have included better seasoning instructions! Being new, I can clean mine up now and start over.
yep.
A question that came to my mind is: if you smoke a fish on ur smoker, could you get a fishy taste on ur meat if user after the fish smoking? Considering you have all the walls from ur smoker with that gossy finish form the seasonig it could absorb some scents instead if you have only a bare stainless that cold be simply washed out after a fish smoking. got the point?
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Sir, can you please guide me and help to buy your meat products? I have troubles finding the links to your shop. Thanks in advance!
I only sell my products in my small town. I'm in Latin America, sorry
Is 120ºC enough to Season my smoker? My thermostat only goes to 120ºC.
Yep, it's just take longer and you'll have to apply very thin coats. I would do at least 3 sessions
What is the proper way to clean a smoker after each smoke
He answers that question at 9:15 in the video
What is the proper way to clean a smoker.