| It is important to season vertical smokers before | | | | To add wood chips before cooking , simply fill the |
| you cook food in them . Seasoning seals the paint | | | | wood chip box with your choice of flavoring |
| and inside of your smoker to enhance flavoring , | | | | hardwood chips. The amount and type of wood you |
| durability , and overall performance. This is also | | | | use is entirely up to you. One full box is typically |
| referred to as the break-in procedure . | | | | adequate for several hours of smoking. Once you fill |
| If your vertical smoker requires any touch-up paint | | | | up the box , place the lid on top of the box and set |
| on the interior of the cabinet, the only time you | | | | the box in the smoker . |
| should apply paint to the inside is prior to the | | | | If you need to add wood chips while you are cooking |
| seasoning method . Paint should not be applied to the | | | | , we recommend using tongs or long handled pliers to |
| interior of your smoker after your smoker has been | | | | remove the box lid and to place the pieces into the |
| seasoned . Contamination of your food could occur | | | | wood chip box without removing the box. We do |
| through paint toxins . | | | | not recommend removing the wood chip box while |
| Whats the best way to season your somker , simply | | | | the smoker is being used . |
| use it as you ordinarily would; only do not cook any | | | | CAUTION! : Your wood chip box and lid will get very |
| food. | | | | hot . Avoid handling them while in use. Always wear |
| Using your desired flavoring woods and marinades, | | | | protective oven mitts when handling hot components. |
| burn your smoker at low temperature (around | | | | Cooking Tip â Flavoring wood: |
| 125°F 50°C) for 45-60 minutes. Let the | | | | * Smaller wood chips work best inside the wood chip |
| smoker cool, then clean out the wood and water | | | | box. |
| that you used . | | | | * Use dry hardwoods such as hickory, pecan, apple, |
| Once seasoning is concluded , your vertical smokers | | | | cherry, or mesquite. |
| interior will have a durable, seasoned coating. | | | | * Most fruit or nut tree woods make excellent |
| Adding Water to your Smoker | | | | smoke flavoring. |
| To add water before cooking, simply remove the | | | | * Do not use resinous woods such as pine or |
| water bowl and fill it with water up to 1â | | | | plywood. These usually produce unpleasant flavoring. |
| (2.5 cm) below the rim. Then put back the bowl to | | | | * Let your taste be your guide â try out |
| the bottom of the rack. | | | | with different types and quantities of wood chunks, |
| To add water while the smoker is hot, DO NOT pull | | | | chips, or sticks. You can even mix woods. |
| the water bowl out beyond the rack. | | | | * To make more smoke and to avoid fast burning, |
| A Couple of Cooking Tips : | | | | pre-soak the wood chips in a separate bowl of water |
| * Line the water bowl with aluminum foil before each | | | | for at least 20 minutes, or wrap the chips in |
| use. This will make it easy to clean and help your | | | | perforated aluminum foil. |
| water bowl last longer. | | | | * During the first hour of cooking is when most of |
| * To make adding water easier and safer, use a | | | | the flavoring occurs . Adding wood chips after the |
| clean watering can with a long spout. | | | | first hour is typically not necessary unless extra |
| Adding Wood / Charcoal | | | | smoke flavoring is desired. |