How to Cure a New Smoker
Curing a new smoker grill (also known as seasoning) should be done before using it for the first time and once more during the season, depending on how often you smoke food. The curing process prevents rust and is good, preventive maintenance to help clean the smoker so it does not introduce odd flavors and smells into your food. A first-time curing also cooks away oils and chemicals used at the factory where the appliance was made. Curing a new smoker will take about three hours. Does this Spark an idea?
Things You'll Need
- Smoker
- Oven thermometer (or built-in thermometer)
- Charcoal
- Lighter fluid
- Matches
- Cooking oil
- Paper towels
- Clean rags
Instructions
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1
Add cooking oil to a clean rag and rub the inside smoker lid and both sides of the cooking grates until the parts shine. Avoid getting oil anywhere on the smoker except the inside lid and the grates. If any spills into the grill, wipe it up to prevent an oil fire while curing.
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2
Load 10 to 15 pounds of charcoal into the smoker firebox, depending on the size of your smoker, and light a fire with matches and the lighter fluid.
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3
Close the smoker when the coals burn to white ash.
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4
Use the thermometer to monitor the smoker temperature, which should be held at 250 degrees Fahrenheit until the coals burn out.
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5
Maintain temperature by adjusting the bottom and top smoker vents.
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6
Let the cooking grates cool, then remove from the smoker and rub all surfaces with the cooking oil.
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7
Empty the ashes from the first fire and add fresh charcoal to start another fire.
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8
Install the oiled cooking grates and shut the smoker lid when the coals turn white.
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9
Open the vents as wide as possible to oxygenate the fire and get the temperature into the 450-degree range.
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10
Let the fire burn at 450 degrees inside the smoker for one hour, then open the smoker lid and allow the coals to burn out.
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11
Remove the ashes from your cured smoker and get ready to start smoking food.
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