Just bought a new Smokin It model 3 WiFi this video is invaluable, you are probably the best on TH-cam for tutorials, I’ve watched pretty much all of your videos, can’t wait for the new videos to come out, you are a Mad Scientist !! New to smoking foods but absolutely love smoked foods!! Thank you so much for all your hard work bringing us these amazing videos, much appreciated
I just received my Smokin-It 4D smoker and plan on seasoning it this weekend. Steve’s instructions are a little different than yours but I plan on using his temperature recommendation and your cleaning and oil recommendations. Love your videos so much. Thank you.
Thanks for the share on this. I have a smoker and it needs a coat of polymer on it. And I've got just the idea to take care of it. The bacon part bacon bacon thanks again
Most modern smokers are stainless, we use acetic acid for out big walk-ins, its good if you are using different timber between smokes, oak is pretty overpowering. I've never cleaned my little filing cabinet smoker at home though, but I don't do any stoving or use anything but oak.
Eric I just got my 4D yesterday. Steve actually delivered it himself since he isn't that far from me. One of the first things it says in the manual is to not set the temp over 325. Steve recommends 250 for 4 hours. Aren't you sort of pushing the limits by setting it to 350? Can we still season at 250 for 4 hours using oil?
Great video, unfortunately my smoker will only go up to 250*, I really need to get into a smokinIt smoker, I’ve been trying to get into one for a little bit, but other things pop up that I have to pay for.
Do you have any advice on an old brick smoker? I have one about the size and an outhouse. It probably needs a new roof. I was thinking of just having a fire in it to clean it and get rid of any bugs. It has no racks but ai thought several oven racks might work. Maybe when I rebuild the roof I should put a sheet of steel on it so it is not bare wood. I have no experience but would like to utilize this very old smoker
Great video Eric! I have a question about smoking sausage and im a bit confused by some of your past videos. In one video you mentioned that cure (instacure#1) needs time to work (12+hrs) before it is ready to be cooked and consumed safely. Is that process necessary if im adding cure to my meat then going immediately to stuffing, drying, and smoking at 160f until i reach a internal temp of 143f which is what I usually do. I then refrigerate the smoked sausage over night.
Wouldn't spray oil be easier? Also, when I purchased my new Smokin-it smoker, they only recommended heating up the unit for a set period, so I followed those manufacturer instructions. Wish they would have included better seasoning instructions! Being new, I can clean mine up now and start over.
A question that came to my mind is: if you smoke a fish on ur smoker, could you get a fishy taste on ur meat if user after the fish smoking? Considering you have all the walls from ur smoker with that gossy finish form the seasonig it could absorb some scents instead if you have only a bare stainless that cold be simply washed out after a fish smoking. got the point?
I would follow these steps but i would also apply a thin coat of oil to the entire outside as well. Fire the pit up to about 450f and let it bake until the oil has polymerized. Repeat the process at least one more time to get a proper coating.
We stay away from sprays such as Pam, at least in the greasing of cake pans and cookie sheets as these spray have a very bitter taste, if you get just a little excessive. The polymerization may get rid of that flavor component, but you only have to taste it once. 🙂 Thank you Sir!!!
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Just bought a new Smokin It model 3 WiFi this video is invaluable, you are probably the best on TH-cam for tutorials, I’ve watched pretty much all of your videos, can’t wait for the new videos to come out, you are a Mad Scientist !! New to smoking foods but absolutely love smoked foods!! Thank you so much for all your hard work bringing us these amazing videos, much appreciated
I just received my Smokin-It 4D smoker and plan on seasoning it this weekend. Steve’s instructions are a little different than yours but I plan on using his temperature recommendation and your cleaning and oil recommendations. Love your videos so much. Thank you.
Thank you for this helpful information which I will put to good use for my beautiful new Smokin-It smoker.
Thank you Eric, for your video on building a dry chamber, I finally did put one together it works Awesome! Thank for the smoker show too!
Excellent, very informative video, Eric! Thank you so much.
Thanks for the share on this. I have a smoker and it needs a coat of polymer on it. And I've got just the idea to take care of it. The bacon part bacon bacon thanks again
Great video Eric, I use bacon grease or lard on my offset.
Most modern smokers are stainless, we use acetic acid for out big walk-ins, its good if you are using different timber between smokes, oak is pretty overpowering.
I've never cleaned my little filing cabinet smoker at home though, but I don't do any stoving or use anything but oak.
I've got an idea for a great sausage! A Greek inspired lamb! Loaded up with garlic, grated onion parsley, thyme and dill!
Eric I just got my 4D yesterday. Steve actually delivered it himself since he isn't that far from me. One of the first things it says in the manual is to not set the temp over 325. Steve recommends 250 for 4 hours. Aren't you sort of pushing the limits by setting it to 350? Can we still season at 250 for 4 hours using oil?
It might take longer than 4 hours but it will work.
Great video, unfortunately my smoker will only go up to 250*, I really need to get into a smokinIt smoker, I’ve been trying to get into one for a little bit, but other things pop up that I have to pay for.
Do you have any advice on an old brick smoker? I have one about the size and an outhouse. It probably needs a new roof. I was thinking of just having a fire in it to clean it and get rid of any bugs.
It has no racks but ai thought several oven racks might work.
Maybe when I rebuild the roof I should put a sheet of steel on it so it is not bare wood.
I have no experience but would like to utilize this very old smoker
Great video Eric! I have a question about smoking sausage and im a bit confused by some of your past videos. In one video you mentioned that cure (instacure#1) needs time to work (12+hrs) before it is ready to be cooked and consumed safely. Is that process necessary if im adding cure to my meat then going immediately to stuffing, drying, and smoking at 160f until i reach a internal temp of 143f which is what I usually do. I then refrigerate the smoked sausage over night.
Or should I let the sausage cure overnight in the refrigerator before I move on to drying and smoking?
Wouldn't spray oil be easier? Also, when I purchased my new Smokin-it smoker, they only recommended heating up the unit for a set period, so I followed those manufacturer instructions. Wish they would have included better seasoning instructions! Being new, I can clean mine up now and start over.
yep.
A question that came to my mind is: if you smoke a fish on ur smoker, could you get a fishy taste on ur meat if user after the fish smoking? Considering you have all the walls from ur smoker with that gossy finish form the seasonig it could absorb some scents instead if you have only a bare stainless that cold be simply washed out after a fish smoking. got the point?
Nice! How about seasoning a pit smoker, something like a Brazos pit 😊
I would follow these steps but i would also apply a thin coat of oil to the entire outside as well. Fire the pit up to about 450f and let it bake until the oil has polymerized. Repeat the process at least one more time to get a proper coating.
I do season mine with veg oil on my Pellet grill, pellet smoker, smoking tex 1500, and my TMG volunteer.
Sir, can you please guide me and help to buy your meat products? I have troubles finding the links to your shop. Thanks in advance!
I only sell my products in my small town. I'm in Latin America, sorry
We stay away from sprays such as Pam, at least in the greasing of cake pans and cookie sheets as these spray have a very bitter taste, if you get just a little excessive. The polymerization may get rid of that flavor component, but you only have to taste it once. 🙂 Thank you Sir!!!
Is 120ºC enough to Season my smoker? My thermostat only goes to 120ºC.
Yep, it's just take longer and you'll have to apply very thin coats. I would do at least 3 sessions
What is the proper way to clean a smoker after each smoke
He answers that question at 9:15 in the video
“I am not one of those people” 😂
What is the proper way to clean a smoker.
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
I asked you a few questions about seasoning a smoker via your website, but have received no reply. Still hoping.
what were the questions?