How to Season Wood Fired Smokers

Stack wood so it is in contact with sun and wind.

Preparing food on a wood-fired smoker allows the very best of grilling while infusing bold or delicate flavors through the use of seasonings. Smoking is a slower method of cooking than just plain grilling. While the smoke infiltrates the food with its seasoned flavor, it also enhances the food's own flavor while sealing in moisture through the slow cooking process. Smoked foods are rarely dry, and are often far more flavorful than food prepared on a charcoal or gas grill. Properly seasoning the wood inside the smoker is key.

Things You'll Need

• Wood
• Tarp
• Saw or ax
• Place to stack and season the wood, so it is exposed to sun and wind

Instructions

1. Chop your wood, using a saw or an ax, into pieces that will fit nicely into your wood smoker. You will need four or five pieces to keep a decent 250 degree fire going underneath most meats. Figure the size of your wood pieces based on using four to five for each usage.

2. Stack the wood so that it will be in as much direct sunlight and wind as possible. Only cover the wood if and when you are expecting severe or several day's worth of rain. Use a tarp for covering the wood during this period. Remove the tarp as soon as possible once the rain has stopped.

3. Leave the wood exposed to the sun and wind for at least six months before using it in your wood fired smoker. This should be plenty of time for the wood to become seasoned. Try to use all of the wood up in a year or so. Once seasoned wood reaches 2 1/2 to 3 years old, its seasoning is dissipated or significantly reduced. While the wood is still good for fires, it won't provide the smoky seasoning that makes the food so delicious.

References

• Smoking Meat: How to Build a Fire in the Firebox
• Wood heat: How to Prepare Your Firewood Supply

Resources

• Riverside Barbecue: Household Smoker Guide