INITIAL BURN IN
Performing an initial burn-in on a new smoker is an important step to prepare it for cooking and to remove any manufacturing residues or odors. Here's how to do an initial burn-in on your smoker:
Read the Manufacturer's Instructions:
Before starting the burn-in process, carefully read the manufacturer's instructions and follow any specific recommendations they provide.
Season the Smoker (if necessary):
Some smokers, especially those with cast iron components, may require seasoning before use to prevent rust and create a non-stick surface. Follow the manufacturer's instructions for seasoning if needed.
Prepare the Smoker for Burn-In:
Remove any packaging materials or protective coatings from the smoker. Make sure all vents and dampers are open to allow for proper airflow during the burn-in process.
Add Fuel:
Depending on the type of smoker you have, add the appropriate fuel for the burn-in. For charcoal or wood smokers, fill the firebox with charcoal or wood chunks. For electric or propane smokers, ensure the fuel source is connected and ready to use.
Start the Fire:
Ignite the fuel using a chimney starter, electric starter, or other appropriate method. Allow the fire to establish and the smoker to come up to temperature.
Control the Temperature:
Aim to maintain a moderate temperature during the burn-in process, typically between 225°F and 275°F (107°C and 135°C). Adjust the vents or dampers as needed to regulate airflow and temperature. We ran our RecTeq at the highest temperature setting.
Run the Smoker for Several Hours:
Let the smoker run at the target temperature for several hours, ideally 2 to 4 hours. This extended period allows any manufacturing residues, oils, or odors to burn off completely.
Monitor the Process:
Keep an eye on the smoker throughout the burn-in process to ensure everything is running smoothly. Check the temperature regularly and make any necessary adjustments.
Cool Down and Clean Up:
Once the burn-in is complete, allow the smoker to cool down completely. Dispose of any ashes or debris, and wipe down the interior surfaces with a damp cloth if needed.
Season Grates and Racks (if necessary):
If your smoker has cast iron grates or racks, you may want to season them after the burn-in process to prevent rust and improve non-stick properties. Follow the manufacturer's instructions for seasoning if required.
Performing an initial burn-in on your smoker ensures that it's ready for use and helps to eliminate any unwanted flavors or contaminants that may affect your food. Once the burn-in is complete, your smoker is primed and ready to create delicious barbecue masterpieces!