Before you can start using your electric smoker, you first have to learn how to season an electric smoker. Just like all the other best smokers for camping, your new electric smoker needs to be seasoned before you get to fire it up and start smoking your favorite meats.
There are important reasons why seasoning is essential and one of those is so that your smoker will not accumulate rust and last long.
In this RV camping resource guide, we will walk you through how to season your new electric smoker properly.
Do I Need To Season Electric Smoker?
YES, and to put it in a simpler term, “seasoning” an electric smoker is like a practice run of the unit. Keep reading to know some of the important reasons why you should season your new electric smoker.
1. To remove any residue left behind from the manufacturing process
Electric smokers are made in factories that are exposed to hazardous chemicals like solvents, industrial oil, paints, cleaners, adhesives, and dirt. You wouldn’t want these unpleasant chemicals to come in contact with your food.
2. To protect and add years to your smoker
The process of seasoning helps in curing the coating or paint inside your electric smoker. Seasoning your smoker will also help prevent rust from forming inside the smoker especially during wet climates.
You don’t have to worry about seasoning your electric smoker every now and then as this is only done when it is brand new.
Sure, it may take you a few hours to be done with it, but at least you only have to do it once.
What Is the Best Oil to Season a Smoker With?
While standard vegetable cooking oil is commonly used oil when seasoning an electric smoker, you can also use the following oils in your smoker.
- High-temperature palm
- Grapeseed oil
- Peanut oil
- Bacon grease
- Corn oil
- Sesame oil
- Canola oil
Now that you know what “Seasoning” is and its importance, it’s time to jump in on the actual process of how to properly season your electric smoker.
How To Season An Electric Smoker?
- Prepare and assemble the parts of your electric smoker
Unpack your smoker and check for any irregularities. Carefully assemble the unit according to the manufacturer’s instructions.
If it comes pre-assembled, make sure the screws are tight and check for parts that are not securely attached to one another.
2. Wash or wipe the inside of the smoker
If you wish to do this, you can wipe it with a damp cloth or wash the inside of the smoker using soapy water. Make sure that you do it carefully so as not to scratch or damage anything in the process.
3. Coat the inside of the smoker with a thin layer of oil
Use cooking oil to coat the inside walls of your smoker. You can do this using cooking oil spray or a small amount on a soft cloth. Remember to apply only a thin or light coating of oil on the walls.
Remove and do not to coat the following parts: chip tray, wood tray, grease tray, and water tray and heating element
4. Put back all the tray and racks inside the smoker
Keep everything empty, do not put water or wood chips on the trays.
5. Start your smoker for the first time
Plug in your smoker and power it on.
Extension cords are not recommended but if necessary make sure you use a heavy-duty extension cord with a three-pronged grounded plug.
6. Open the top vents all throughout the process
This allows the burnt residue to escape from the inside of your smoker chambers.
7. Set the temperature to 275°F and timer to 3 hours
The maximum temperature for most Masterbuilt smokers is 275°F. Max temperatures can be varied so make sure to check what is the maximum temperature your smoker has.
Set the timer to three hours, it’s okay to exceed this time a little, but make sure that you start with a minimum of 3 hours.
8. Add wood chips
This step is done in increments
- Add 8-12 chips into the wood chip tray
- After 20 minutes put another batch of 8-12 chips to the wood chip tray
- After 20 minutes again, add load another batch of wood chip to the tray
- Leave it smoking and wait until you reach the 3-hour mark.
9. Finish it off with one last step
Turn off the electric smoker and carefully open the smoked-filled chamber. Use a cloth to wipe off the chamber walls and you’re all done!
With these simple steps, you can be sure that you are going to have the best smoked meat you can imagine without worrying about the chemical residue sticking to it.
Once you completed it, you can begin smoking meats and won’t ever have to repeat this process, as this is only done once.
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