On Feb 19, 7:55 am, Barry Bean wrote:

Its not a cast iron pot - your food shouldn't be touching the sides, so
there's really no "seasoning" to be done. Just burn it off with one very
hot fire to burn any ligering crud off the inside, and let time and use
take care of the rest.

Good advice. I have found one more step to be helpful, though. When
I have the rare occasion of a new piece smoking equipment, I spray
the inside with cooking oil. This will turn black after an hour or
so,
and form a seal on the metal. Let it the fire burn out. It gives a
small amount of protection until you can get started. Time and use
(as Barry said) will take care of the rest.

If it is a used smoker I power wash them out, burn a good hot fire in
it for a couple of hours, then let them burn out. Then I do as above.

A new smoker is a cinch. But if you have a used smoker, clean it
well. Nothing like starting a fire and smelling oils left behind by
fish cooked right on a cast iron grate.

Nasty.

Robert