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Posted: Sun Oct 01, 2017 12:06 am
I upgraded to a new offset smoker, Oklahoma joe. I had a gas smoker to begin with. The problem is, I sprayed it with canola oil and let it smoke for 2 hours (twice). The smoke still smells like gasoline. I am using 12” hickory logs from wal mart. Anyone have a clue to what is going on? I smoked a 8 pound butt after seasoning is. The butt looked great and was really tender butt tasted like diesel fuel. So I seasoned the smoker again but the smoke smells funny to me? Any clue to what is wrong
Posted: Sun Oct 01, 2017 7:03 am
You sure it isn't paint you are smelling? That's all I can think of unless you are using some petroleum product to light your fire. Strange.
Posted: Sun Oct 01, 2017 9:42 am
When I seasoned mine some of the paint burned off and produced an off smell. It still burned off some paint when I cook depending on how hot the fire is.
Posted: Sun Oct 01, 2017 9:47 am
I have a Joe smoker and never experienced this smell or taste. Are you using lots of lighter fluid or maybe even treated wood?
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Posted: Mon Oct 02, 2017 1:47 pm
Try re-seasoning with peanut oil. Could be the canola turned on you.
Posted: Mon Oct 02, 2017 3:13 pm
Is your fire burning clean or smoldering? Are you sure the Walmart wood is hickory?
Posted: Mon Oct 02, 2017 4:39 pm
I'm thinking wood issue too...first off, all the kiln dried store bought sticks I've tried to use always smelled "off" to me so I avoid them these days...
Posted: Mon Oct 02, 2017 4:59 pm
Canola has a high smoke point; 450°. Unless you coated the firebox as well, I wouldn't think this is the problem. I cast my vote to paint.
Posted: Sun Oct 08, 2017 1:49 am
Seasoned it again with olive oil brushed on kept it at 250 for 3 hours to be safe! Smoked a butt and 3 racks or ribs since and it all tasted fine! Thanks for the info
Posted: Tue Oct 10, 2017 11:14 am
I would have suggest giving it a burn-in at a high temp without seasoning it, just to burn off everything in it.
Let it cool down, then do the seasoning process once it's cold.
Sounds like you got it worked out though.
Cooking bacon is a good way to season a grill.
Posted: Sun Nov 12, 2017 7:07 am
Get a bag of lump. Fill a chimney full and light using paper. But half a bag in fire box. Dump chimney on top. Leave fire box door open. When you have a good bed of coals add a stick of "good" oak/hickory and let the cooker get hot burn a good fire for 4-6 hours and it will season up.
Next time cook a 10 pound bag of leg quarters. Cheap easy incase things don't go well. Good luck it not rocket science.