Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Can I make the boss happy?
From: Jack Griffin
Subject: Seasoning a new grill
Smoky,
First, I enjoy the Web page very much. I was surprised to find it and I've continued to come back often. This was one of my first bookmarks.
I have a new 20X40 Tejas Smoker coming from South Texas along with "that wood" and some oak for good smoking. How do I go about seasoning this smoker? I have to cook for the "Boss" soon. I've always just fired up the charcoal in my old Brinkman smoker.
Keep up the good work.
Thanks,
Jack Griffin
Hi Jack,
Thanks for the kind words.
The only seasoning a cooker needs is to heat it up to the point that it burns away all of the solvents, etc., that have been deposited on the inside.
Start up a slow fire, take the temp. on up gradually to about 350, then let it burn down. Wipe down the inside reall good and scrub out any residue.
As for fuel, remember to burn down that wood to coals before exposing your meat to it. I'd go with 90% charcoal in the beginning and up your wood % gradually. The "Boss" won't appreciate a bitter, oversmoked piece of meat.
Have fun,
Smoky
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