___________________________________________________________
© 2015-2017 BBQ Expedition Ltd.
25
Seasoning / First-run / Burnout
The cooker is made of steel elements. The first „empty” burnout is extremely
important as this is the first-run of the smoker, when the unwanted factory material,
oil, etc., burns out. Please follow these steps:
Remove the Water Pan and Grill Grates, wash them with detergent in warm water,
then rinse with clear water and dry them. Put them aside.
Wipe all parts of the inside of the Cooking Chamber first with a wet then a dry
cloth.
Coat the inside of the Cooking Chamber evenly with cooking oil. Use a wide paint
brush or an oil spritzer. Make sure to put oil in the Grill Grate Rails, as well.
Heat up the smoker. When it reaches the 180-200°C (350-390°F) temperature close
the Firebox Access Door 02 and fully open the Valve. When the temperature in
the Cooking Chamber reaches 180-200°C (350-390°F) again, half or 2/3 close the
Valve. The smoker should run on 180-200°C (350-390°F) temperature for 4-5 hours.
Meanwhile coat the Grill Grates evenly with cooking oil. After 2 hours of stable
operation on 180-200°C (350-390°F) temperature put the grates back into the
Cooking Chamber.
Smoking wood can be put into the Ash Pan during Seasoning / Burnout.
The Water Pan is not necessary for Seasoning / Burnout.
Let the charcoal fully burn and the smoker to cool down. After this process the
cooker is ready for the first real cooking.
Important: The inner frame of the smoker, namely the part under the insulation
and outer coating, is fully coated and painted with black, heat-proof stove paint.
This paint gradually burns on the frame under the insulation during the Burnout.
This may cause some smoke and faint burnt smell, so it is normal if you experience
this during First-run. The first few cookings are necessary for this protection coat to
fully burn on the inner frame. This does not influence the barbecuing.
Important:
It is prohibited to leave the cooker alone and without attention
during First-run / Burnout.
o
The Burnout process runs in a higher temperature range than the normal
barbecue-style cookings, namely the normal use of the smoker.
o
When we do the Burnout we do not know our smoker yet. Therefore we
cannot be sure how the fuel behaves.
o
It is important to get to know our cooker and realize how it reacts to various
heat regulation techniques.
