1. GETTING STARTED
2. WOOD 101
3. USING YOUR SMOKER
4. SMOKER MAINTENANCE
5. TRAILER
6. FAVORITE TIPS & RECIPES
1. GETTING STARTED:
Seasoning the pit-
After you have taken receipt of your pit, the first thing you need to do is cure
it. In order to do this, you will need to spray or wipe down the inside of the
cooking chamber and the cook racks with peanut or vegetable oil. Start a
small fire and bring the pit up to a temperature of 220-240 degrees. At this
time, place a log onto the fire which has been soaked in water for about 20-
30 minutes. This is about the only time in operating your pit that “the more
smoke, the better” is applicable. Close the baffles down and allow the pit to
smoke heavily for about four hours in order to build up sufficient resin.
After you have cured the pit, you are ready to cook.
If your unit has a warming box or deluxe charcoal grill, you will also need to
season the racks and cure the paint on them.
What do you mean, “the smaller the fire, the better”?
Our smokers are very efficient when it comes to fuel consumption, and a
large fire is not necessary to operate your smoker. Fire management is the
key to good, quality barbecue. Start small, and work your way up to a larger
fire, if needed.
Large, roaring fires can, and do, exceed 2000 in temperature. The
paint that we use is a commercial 1200 degree high temp paint that is used
on wood stoves. It can, and will, burn off, if the fire becomes too hot. To help
preserve the paint on the firebox, start with a minimum of charcoal or wood,
and work your way up. You'll be surprised by how little fuel you need to get
up to cooking temperature.
2. WOOD 101:
