The Redneck Convection Oven™
Congratulations on your new purchase! If you are looking at smoking meat at 200-275 degrees
faurenheight, then you are at the right place. If you are looking at cooking a 2 inch rib eye, then you are
not. Seriously, you’ve purchased a tool that should bring joy to your hearts and happiness to your
stomach.
There are some things needed to be done prior to your first test run on your smoker.
DO’s:
1.
SEASON YOUR SMOKER!!!!! By seasoning it, you will prolong the life of your smoker for many
years to come. Seasoning it is simple.
a.
First, remove all of the racks and charcoal basket out of the REDNECK CONVECTION
OVEN™.
b.
Saturate a cotton rag (or hand towel) in vegetable oil. Hold the rag using a set of tongs.
Rub the inside (only) of the smoker until each bit of the surface has been covered in oil.
c.
Replace the bottom grill and charcoal basket (seasoning the other 2 racks is not
necessary).
d.
Fill the basket full of charcoal.
e.
Light using the following described lighting method.
2.
Vacuum out your smoker after each use prior to putting it up.
3.
Close off all valves and insert all plugs in openings. This will ensure the “flavor” stays in and not
in your storage area. You may think the smell of a smoker is a good thing (which I fully agree
with) but so do insects and other critters that may come and investigate.
4.
Clean the cooking grills off after each use. The bits of food left over from cooking become
harder to clean over time.
DON’Ts
1.
NEVER leave your smoker lid open for ANY extended periods of time when the charcoal (and
wood) is lit. The temperature will rise to highly elevated levels causing warping and damage to
