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Joined: Aug 2014
Posts: 14,320
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 14,320 |
I have used one for 4 years now. For seasoning I would spray with Pam on all inner surfaces and cook at 350 for a few hours. Any lump will work. I would HIGHLY recommend “smoking” without meat as a test run to get used to temp control. It’ll get out of hand quick. For a long smoke, I normally get a handful of charcoal going in the chimney, then dump it out and add about a chimney and a half or two on top and let it get to temp. Remember, you’ll have leftover charcoal when to close the dampers to shut it off. You don’t have to get it exact, and too much is better than not enough.
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