So, you have just purchased a Bradley Smoker! Welcome to the wonderful world of smoking. If you have looked through the manual, you may have noticed that there is mention of ‘seasoning the smoker’ prior to actually smoking your first cut of meat.
Your Smoker Needs to Be Seasoned!
You, like me, may have been frustrated. There is that rack of ribs, pork butt, or brisket sitting in the fridge ready to go in the smoker, but now you find out that the smoker needs to be seasoned. Come on! Well, don’t fret, seasoning the smoker does not take long and within a few hours it will be ready for all the smoking you can give it.
Learn How to Do It
The Bradley Smoker is a brand new product and the interior walls should be completely clean. Therefore, seasoning the smoker will coat the walls and interior of the smoker with a thin layer of smoke build up. This produces a contained smoke environment that will provide an enhanced smoke flavour to whatever your are smoking. Over time the smoke buildup on the walls will increase, As a result, it will go from being shiny aluminum to a charred black coating. This is a welcome development as it not only shows you are a veteran smoker, but I firmly believe that meat will have a superior smoke flavour.
So, how do I season the smoker? It is pretty simple actually.
1. Make sure that you have finished putting the smoker together according to the manual.
2. Fill the metal bowl with water and place it inside the smoker where the bisquettes fall off the burner.
3. Put all the smoker racks in place inside the smoker.
4. Set the top vent to about half open.
5. Place about 8 wood bisquettes in the hopper. It really does not matter what kind of wood you use.
6. Turn on the smoker and set to a temperature of 250 F.
7. Close the door and let the smoker go for 2 – 2 1/2 hours.
That’s it.
Seasoning the smoker is that simple. After you have let the Bradley Smoker run for 2 – 2 1/2 hours, it is ready to go. The walls, the interior and the racks have all been seasoned.
Now it is time for your first smoke. What will it be? Ribs? Brisket? Salmon? Oh the possibilities!
By Steve Cylka
