My name is Tony I live in OKC ,OKLAHOMA I'm new to smoking meats but I've love eating it there is nothing better. My wife and kids got me a New Braunsfels Hondo Classic for Fathers Day which leads me to my first question what is the best thing to use for seasoning my smoker I've researched the web but get conflicting info also what about the thin coat of oil put on it for shipping as a rust inhibitor any info is appreciated look forward to being one of you
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Great to have you join us Tony, congrats on the New Braunsfels and from North Dakota!
I would just run it hot (350º to 400º) and spray the interior walls with a butter, PAM or rub down the interior with pork fat while it is warm running smoke through it for a few hours. This should be enough to burn off the metal tastes, then for a first cook a few pork butts for pulled pork should season it well and also it is a temp forgiving cook that will give you a good experience on temp control.
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Yep..heat that metal up hot... let it cruise a bit and grease it down... Pam is easy..just spray it on and keep it hot a bit after. Welcome to Smoked-Meat!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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from UtahMasterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
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from Kentucky!Becky
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Weber 22.5" One Touch Gold Kettle - Black
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1993 Weber 22.5" Master Touch Kettle - Red
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Welcome from the corn beltsigpic
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Smokin Tex
MES 40 with legs Gen 2.5
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A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
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