Smoker Question

[Cohiba]

Did you "cure" it first, before you started to smoke wood in it??

You know, smoke it a couple of times first....to season it before adding meat??

I know of guys that put a light coating of Pam, or lard all over the inside, smoke it, then start using it with meat.


Here is a website I go to for questions and answers on smokers.

http://www.amazingribs.com/BBQ_buyers_guide/smokers/electric_smokers.html

Look through this ....its full of good info!!!!

Cohiba

 

[Ozark Tracker]

I think the smell is the smoke, fat all the residue left behind from the smoking you've done, I wouldn't be surpised if you had a little mold from it gathering moisture, mine sits outside and does that if I don't use it real often, I've never had a problem with it , just fire it up and let it get up to temperature and then cook as usual, you'll never notice anything if you do it that way.
you'd almost have to use it at least every week to keep the little smell out. it's just something that goes along with smoking.

 

[angsniper]

I got a Brinkman electric smoker. I like it alot. Its simple and easy to use. I have used hickory and mesquite wood so far. I figured out that wood chips are not the way to go, pain in the butt. Chunks work so much better.

Yes, use chunks. The thing I don't like about my Brinkman is that it's either on or off. I have to watch it or it can get things too hot then they dry out..

 

[dennishoddy]

That funky smell you are getting might just be the new burning out of it my cousins new smoker smelled odd until we loaded it up with wood chips and just let it smoke all day with no food in it.

This is your problem.
Don't know if its an electric, or the charcoal model, but both have to have a break in period.
If its a charcoal, load it up to the max, open up all vents, and let it rip.
Electric, do the same, but your limited by the element.
I'm thinking the smell is paint, and or the oil that is used in the manufacturing process that needs to be burnt off.
The brinkmans are ok. Enjoy it