Like Mark said. You want to burn off any shipping oils or any other crud and get a nice coating of smoke residue on everything. Plus, when I do a first burn I treat it like there is meat in it. That way i get to see how it burns and where my vent settings are before the real smoke. Fire it up hotter than you think you will need and after it stabilizes vent it down to your smoking temp and see how it holds the temp.
MES 30"
A-Maze-N pellet smoker
Weber 22" kettle
E-Z-Que rotisserie
Weber Smokey Joe
Big Weber Gasser
Cracker Smoker
UDS
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