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Curing a New Meat Smoker

by Tom Mot
(Phoenix AZ)

I just bought a new Brinkmann electric smoker. After I get it put together, is it ready to start smoking in? Is there anything I should do before smoking meat in it? I've heard about curing new smokers but am not sure what that is.

TommoT

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Curing a New Meat Smoker

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starstarstarstarstar 		Preparing a New Meat Smoker
by: Bill

New smokers should be cured BEFORE the first use. What that means is the inside of the smoker, including the top, sides, racks, water pan if it has one,should all be wiped down or sprayed with a coat of vegetable oil. Don't get oil on the lower areas, where the heat is (gas fire, electric element, charcoal, etc.) Then start a fire, or turn on the gas or electric, and let it stay at normal smoking temp for 3 or 4 hours. Add some wood chips as the manufacturer recommends, wrapped in foil, or in the smoke-wood container.

This will put a protective coat on the smoker, before moisture from food gets on it. It also helps get rid of the manufacturing odors, so they don't get on your food. No need to ever scrub the inside of the smoker clean...leave it coated with the smoke residue. Just wipe it ocassionally to get the loose stuff off.

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