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I figure sooner or later the question will arise as more members join Smoked-Meat.com
Here is a step by step to help out new owners. The same basic procedure should apply to all gas fired smokers.
1. After you have assembled the smoker, connect the tank and turn it on.
2. Check for leaks around all fittings with soapy water. If any are found, tighten the fittings, replace them if defective, or if need be, return the smoker for a replacement. If no leaks are found, proceed to the next step.
3. Wash the racks and inside of the smoker with mild soap and water, then rinse and dry.
4. Apply a light coat of high temp oil to the racks and inside of the smoker. Pam or a similar type spray is the easiest way, but you could wipe it down also.
5. Load the smoke box, I prefer chunks but you could use chips. You don't need to use the water pan, the added moisture would hinder the seasoning in my opinion.
6. Light the burner and adjust the temp to about 300. The stock thermometer in the door can't be relied on so use an oven thermometer or get yourself a wired therm with a probe.
7. Keep the smoker at 300 for about an hour, then shut it off and let it cool.
After it cools, wipe up any excess oil that has collected in the bottom.
Your GOSM is seasoned now and ready to turn out some good eats
Here is a step by step to help out new owners. The same basic procedure should apply to all gas fired smokers.
1. After you have assembled the smoker, connect the tank and turn it on.
2. Check for leaks around all fittings with soapy water. If any are found, tighten the fittings, replace them if defective, or if need be, return the smoker for a replacement. If no leaks are found, proceed to the next step.
3. Wash the racks and inside of the smoker with mild soap and water, then rinse and dry.
4. Apply a light coat of high temp oil to the racks and inside of the smoker. Pam or a similar type spray is the easiest way, but you could wipe it down also.
5. Load the smoke box, I prefer chunks but you could use chips. You don't need to use the water pan, the added moisture would hinder the seasoning in my opinion.
6. Light the burner and adjust the temp to about 300. The stock thermometer in the door can't be relied on so use an oven thermometer or get yourself a wired therm with a probe.
7. Keep the smoker at 300 for about an hour, then shut it off and let it cool.
After it cools, wipe up any excess oil that has collected in the bottom.
Your GOSM is seasoned now and ready to turn out some good eats
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