seasoning: does smoker need to be burnt off before putting meat on it
1017101
No, it does not need to be cleaned, burned in or seasoned. If you really want to coat the inside with a smokey texture before your first big project, toss a wad of country bacon in there for a few hours and let it smoke until it falls apart. It will smell like heaven :)
1134416
Probably just need to use it more.Cant beat the natural coating by smoking meat!!
2228473
I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
2081986
Yes, is the short answer to part 1, you don't 'have to, but I do, to part 2. I end up putting some chips (I don't worry about soaking, just throw them directly on the coals) so for me it infuses the smoke also. You'd have enough heat if you step up to 10-12 briquettes to grill steaks just fine, and it will last a long time also. I tend to keep around 9 or so for the new style Kingsford and cover it so I get the wood smoke infusion. I don't know for the large charcoal parts, I use regular briquettes as I can control what I want for heat better by varying the number of them. Keep in mind that I'm a Dutch Oven cook guy, so I might be more hung up on heat control than most people.
1247084
You can use the smoker in the oven, especially if you need to cook the meat longer or at a more intense heat. As for using wood chips, I would not recommend it. The of liquid smoke rather defeats the use of a smoker of any kind, does it not?
272601
I use the smoker side unit. The charcoal or wood goes in the smoker unit with a pan of water on the grate above. The steam will keep the meat from drying out. The meat goes in the large bbq unit with an empty pan under it to catch the drippings. Since the smoke is coming from one side. the meat will have to be turned around halfway through to cook evenly. There are many good smoking books on the market.
1336368
In order to make a non-stick surface, the griddle needs to be "seasoned". Instructions for 'seasoning' are included with the griddle. When seasoning, it's preferably done on an outdoors grill. To season the griddle, season as you would any cast iron pan. It will smoke while seasoning. Do not scrub the griddle or use soapy water as it will remove the seasoning.
272600
Wood and charcoal always on bottom grate. I have never grilled anything in the smoker box on the top rack but if you do, it will cook quickly. Always make sure you keep ashes underneath the lower grate somewhat clean so that air can get underneath and keep wood and charcoal fire hot and going.
2126213
i only do briskets and i never inject the meat with anything. i use a rub and it comes out great every time. i never soak the chips either, and the chips go on the metal plate that comes with the smoker, and you put the plate on top of the heating element.
1019942
We have never used it that way. Never even considered it, in fact. I do not recall anything in the instructions about putting the cooker inside the oven. Maybe they never thought of it either?? In any case, I can not see why it would not work inside the oven. It will still get hot and the smoker should still smoke the meat, etc. This might get the oven full of smoke, but that would not hurt anything. One can put the smoker on the outside grille and cook outside,but this is like putting it on the stove top burner. To get to the point and answer your question---I think you could use it inside the oven, but why would you want to? We have never used it that way. Never even considered it, in fact. I do not recall anything in the instructions about putting the cooker inside the oven. Maybe they never thought of it either?? In any case, I can not see why it would not work inside the oven. It will still get hot and the smoker should still smoke the meat, etc. This might get the oven full of smoke, but that would not hurt anything. One can put the smoker on the outside grille and cook outside,but this is like putting it on the stove top burner. To get to the point and answer your question---I think you could use it inside... » Read More We have never used it that way. Never even considered it, in fact. I do not recall anything in the instructions about putting the cooker inside the oven. Maybe they never thought of it either?? In any case, I can not see why it would not work inside the oven. It will still get hot and the smoker should still smoke the meat, etc. This might get the oven full of smoke, but that would not hurt anything. One can put the smoker on the outside grille and cook outside,but this is like putting it on the stove top burner. To get to the point and answer your question---I think you could use it inside the oven, but why would you want to? « Show Less
1560953
While I am certainly not an expert smoker (only been doing it 2 years) I have smoked ribs, chicken, pork loins and made the BEST beef and venison jerky in mine. The smoker itself is awesome and I see no reason why it wouldn't do right by you for sausage.
1985706
Hi Dana, I grilled twice and it was a lot of smoke too. Even I tuned to minimum gas, it still burned the meat. I am trying also figure out if there is better way to do it. On the same boat. Stephen
1961081
I rarely have to cut something to cook it in this smoker. As long as the meat isn't larger than the grill it is sitting on the smoke gets on everything. I've only smoked on it 5 times or every weekend I've owned it + 6 on Thanksgiving in the morning. I plan to smoke a turkey at 6:00 am. All has come out well so far from tenderloin, ribs, brisket, chicken and turkey legs. Tomorrow's Turkey will be good.
99603
Hi, Shawn, No, you don't have to use the wood chips in the Masterbuilt...I've cooked many turkeys, ducks and chickens in mine without smoking them, and they come out moist and delicious! Smoking is totally optional. Good cooking! Tony
1340493
No, we would only season a cooking grate. You could rub cooking oil into the burner to keep it from drying out.
2194487
In my experience no. The window hazes over quickly anyway from the smoke. I cook with a remote probe thermometer so seeing the meat is really no benefit anyway.
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.