Congratulations, welcome to the club. I still remember when they delivered mine. It was 7am and this huge Polish guy was at my front door. He refused my help to get the 240kg smoker out of his van.
Congratulations, welcome to the club. I still remember when they delivered mine. It was 7am and this huge Polish guy was at my front door. He refused my help to get the 240kg smoker out of his van.
I hope you dont mind if I ask a couple of newbie/set up questions too - my cooker has optional fire grates for the cooking chamber and a baffle/heat mangement plate. Do I leave these in? Or just the baffle and the fire grate when Im grilling in the cooking chamber?
I use the heat management plate in mine, take the cooking chamber fire grates out, they are only useful if you intend on grilling inside the cooking chamber. You also might have cooking grates for the fire box, you can also take those out.
Good luck with firing it up, don´t forget to grease it up before and after. I use cooked linseed oil for the exterior every couple of months even though mine is sitting under a roof.
Copy that! How well does the heat management work for you? Do you know your rough diff in temp between the firebox side and the far side?
I've given the cooking grates a bit of a rinse, and was planning to give the interior a once over with rapeseed (colza) oil just before I season. I dont need to do any other cleaning or prepping, right?
Thanks for the tip on the linseed/flax oil for the exterior - I'm keeping mine under a cloth cover but yeah its otherwise exposed to the element so keen to keep it looking pretty.
Thank you, this is massively helpful - I'll keep an eye out for Bio Home next time I'm in Leuven.
P.s. do you apply it cold or still warm?