It is imperative to “season” vertical smokers prior to cooking in them . Seasoning seals the paint and inner of your smoker to enhance flavoring , durability , and overall performance. This is also referred to as the “break-in” process .
If your vertical smoker needs any touch-up paint on the inside of the cabinet, the only time you should apply paint to the inside is prior to the seasoning process . Paint should not be applied to the interior of your smoker after your smoker has been seasoned . It is highly likely that paint toxins will contaminate your food .
To season your smoker , simply use it as you normally would; only do not cook any food.
Using your preferred flavoring woods and marinades, burn your smoker at low temperature (around 125°F 50°C) for 45-60 minutes. Let the smoker cool, and clean out the used water and wood .
Once seasoning is finished , your vertical smokers interior will have a durable, seasoned coating.
Adding Water to your Smoker
To add water before cooking, simply remove the water bowl and fill it with water up to 1” (2.5 cm) below the rim. Then put back the bowl to the bottom of the rack.
To add water while the smoker is hot, DO NOT pull the water bowl out beyond the rack.
Tips to Add Water :
- Line the water bowl with aluminum foil before each use. This will make it easy to clean and help your water bowl last longer.
- To make adding water easier and safer, use a clean watering can with a long spout.
Adding Wood / Charcoal
In order to add wood chips before cooking , simply fill the wood chip box with your choice of flavoring hardwood chips. The amount and type of wood you use is entirely up to you. One full box is typically decent for several hours of smoking. Once you fill up the box , place the lid on top of the box and return the box to the smoker .
Once you start cooking, to add wood chips , we recommend using tongs or long handled pliers to remove the box lid and to place the pieces into the wood chip box without removing the box. It is not recommended to remove the wood chip box while the smoker is in operation .
CAUTION! : Your wood chip box and lid will get very hot . Avoid handling them while in use. Always wear protective oven mitts when handling hot components.
Cooking Tip – Flavoring wood:
- Smaller wood chips work best inside the wood chip box.
- Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
- Most fruit or nut tree woods create excellent smoke flavoring.
- Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring.
- Let your taste be your guide – try out with different types and quantities of wood chunks, chips, or sticks. You can even mix woods.
- To emit more smoke and to avoid fast burning, pre-soak the wood chips in a separate bowl of water for at least 20 minutes, or wrap the chips in perforated aluminum foil.
- Most smoke flavoring occurs within the first hour of cooking . Adding wood chips after the first hour is typically not necessary unless extra smoke flavoring is desired.
Posted in 
Tags: 
