G'day; we just ordered the 24" Smoke Vault and have a query on seasoning. Are there instructions or is there a general consensus on what to do? Thanks
831399
The instructions have cooking tips etc.There is a couple of pages with recipe plus seasoning
831400
There are instructions, but basically just fill it up with wood and water, then let it run for a couple of hours
2128637
I have not seasoned the smoker per say. I use lump wood charcoal for smoking. In the manual it says that it is not recommended and they say use briquets which I think suck. I buy a nice brand of lump charcoal and build a small pyramid by hand on the grate big chunks at the bottom so the small pieces don't fall through. Then I bought some sawdust / candle wax mixture firestarters and I use of couple of those to get my coals. Once I have a nice bed of coals going I add the body and the lid to make sure I have temp. Then I put in the water and the meat and it does the rest of the work. I make sure to not use anything that has any chemicals in it. My coals are lump charcoal and then I throw a few cherry chunks on there.
1170114
I start fire with charcoal. I soak wood in water overnight and cook using wood. I have enjoyed my smoker. It takes 8-10 hours for Boston butts to get tender but it is well worth the time. Also have smoked chicken. Awesome!
1674266
The Vault is nice but if you want the Charcoal flavor don't get this one I do love it but I will get a traditional smoker with the charcoal flavor.
1123551
Did you season your pot before the first use. Google seasoning a Dutch oven and it will give you instructions. I think that is why you have the residue. Also follow the maximum temperature for cooking in the skillet. Don't get worried though because you will be okay.
1012162
Hi "melike", The season instructions should be in the box. Some pans are seasoned in the over and others are on the stove top. It depends on the type of handle the pan has.
1408482
You need granulated wood chips. The space allotted is very small and larger chips won't smoke properly. I do not know of another source for this size chips and we're happy with their products.
2021379
I have spoke with Char broil just this morning as my Brisket turned out tough and over cooked EVEN tho I followed the directions that came with the unit. They advised me they are going to work on changing cooking times i the manual BUT the lowest temoerature this unit will get is 250*. It is NOT a true smoker. You CANNOT smoke on a low fire at 160* HOWEVER they claim that my 10 lb brisket should only be 10 minutes per pound and when I checked it at that time it was done BUT I followed the instruction manual and it turned out tasty BUT dry! Use a wire thermometer, cut the cooking times in half. Rely on the temp probe and not the cooking manual for accuracy on the doneness of the meat and you will be happy with the unit.
1956485
I just use Pure Olive Oil. Don't use extra virgin, the smoke point is much lower. When I season, I just put a bit in the bottom and heat it up. Once it is hot, I swirl it around and up all the sides. Just make sure the wok is pretty hot, you will see a small bit of smoke from it, but nothing major. Then wipe out the excess when you are done and you are good to go!
289608
Most important thing with CI cookware is keeping them 'seasoned'. An old one, I cleaned itwell, used a steel wool scratchier a few drops of dawn, totally dry, and covered the pot completely with a coat of Crisco. Turn Oven to 350 place rack on the lowest slot, put a heavy piece of foil there Lay the pot/skillet in the oven upside down and 'bake ' for 1 hour. Shut the oven off and leave in there until cool. Now if it really rusty and you cannot remove the rust, Lodge says to take it to a Machine shop and have it sandblasted. Quickly home, wash it with hot water, a scrub brush and 1 drop of Dan, rinse and coast with Crisco and proceed as above. Any questions contact Lodge www.lodgemfg.com or call CS at 423-837-7181. Most important is when done using ..clean it out with hot water dry and coat with Crisco when it is still warm. I stack in the cabinet, using parchment paper liners between each pan/pot. Never use metal tools. Wood plastic or silicone. Did this help??
1977532
Can you see up into your chiminny? How long have you burned in it? Last time it was swept clean? Are you only burning cured/dry wood?If you have not had it cleaned by a pro for years.. now might be maybe that time? I bought a brush and rods to do mine myself.Also, is it a fireplace or a woodstove?
890449
This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the other commenters has, but just about everything will turn dark after repeated use. 5 out of 5 for this unit, just don't use it indoors! This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the... » Read More This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the other commenters has, but just about everything will turn dark after repeated use. 5 out of 5 for this unit, just don't use it indoors! « Show Less
1323585
Plenty of room! I use a rack for the ribs so that they stand up during the smoking process. Smoke them at 200 degrees or less. Great recipes on Google...
2235845
Tomorrow my son n law will be using his Kettle as a smoker and be using some wood, not sure how all wood will work. Are you going to smoke or grill using wood?Question for you, what do you cover your Smoker with? I can not find a cover for this monster. Thanks Don
832820
I've left mine outside for the past 6 years - sometimes with lodge's awful leaky coverthe polymerized oils from "seasoning" will burn off from the intense heat that charcoal puts out. no way around it. also, heat accelerates the rate at which rust forms. also no way around this. don't worry about it not being seasoned.just cook on it. charred food bits cover the rust very very quickly.
1519408
Not sure why they have that on there. I've used it at 500 with no problems other than some smoking from the seasoning. My guess is because of the smoking that can occur past that temp. But I've seen no damage or issues to mine from going over.
414051
As another review stated, instructions on seasoning comes with all Lodge cast iron and can also be found on their web site, it says to put foil on a lower rack then coat with cooking oil then bake, don't remember the temp though. I actually season my cast iron outdoors using a Coleman camp stove and at much higher temp than suggested, I heat iron with Crisco in it and wipe it around with paper towel once it turns to liquid, I basically fry it in, makes lots of smoke but it works well and lasts a very long time. I've also seasoned using a outdoor grille.