Last year I bought a Smokey Joe for tailgating without realizing how tough it was to transport. I got a Jumbo Joe to replace it and didn't want it to go to waste, so I decided to convert it into a smoker.
I started it today to burn it in with a full bottom of unlit charcoal and a full chimney of lit. After replacing the saucer (too big to let air flow through and choked the fire) and creating a space for airflow in the center, it stayed around 275 for about 4 hours.
A few questions:
Burning it in I noticed some brown residue in the pot. Does this need cleaned off at all?
Should I season the inside?
How do other people regulate temps? Will it set around 275 regularly?
Thanks for checking this out.
I started it today to burn it in with a full bottom of unlit charcoal and a full chimney of lit. After replacing the saucer (too big to let air flow through and choked the fire) and creating a space for airflow in the center, it stayed around 275 for about 4 hours.
A few questions:
Burning it in I noticed some brown residue in the pot. Does this need cleaned off at all?
Should I season the inside?
How do other people regulate temps? Will it set around 275 regularly?
Thanks for checking this out.