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<blockquote data-quote="WormWiggler" data-source="post: 181057" data-attributes="member: 245">:;:smokin:;:smokin:;:smokingSo I happen to acquire a smoker.&nbsp; It is a charbroil – charcoal vertical smoker, definitely&nbsp; not fancy but the price was right.So being green as grass other than drooling over Mossy’s work, I seek advise.Should I “season” the smoker, it is not new but looks like it has not been used before.&nbsp; Maybe just run it through a heat / smoke cycle before using it on meat?The vents, I assume open makes it hotter.&nbsp; But does adjusting the top vents vs. the bottom vents produce different results?My first project is beef short ribs.&nbsp; I have a basic grasp of 3-2-1 but not sure if that is just for pork rib.&nbsp; I will likely be running without a fancy thermometer for now but there is a thermometer in the door.&nbsp; I guess 225° F is temperature goal.&nbsp; And 145°F for internal temp on beef.&nbsp; Any suggestions or variations on this?&nbsp; Thanks for any suggestions.I appreciate any links but quite frankly after days of reading all the google I could digest I am looking for advise that keeps it simple…</blockquote>

[QUOTE="WormWiggler, post: 181057, member: 245"] :;:smokin:;:smokin:;:smoking So I happen to acquire a smoker. It is a charbroil – charcoal vertical smoker, definitely not fancy but the price was right. So being green as grass other than drooling over Mossy’s work, I seek advise. Should I “season” the smoker, it is not new but looks like it has not been used before. Maybe just run it through a heat / smoke cycle before using it on meat? The vents, I assume open makes it hotter. But does adjusting the top vents vs. the bottom vents produce different results? My first project is beef short ribs. I have a basic grasp of 3-2-1 but not sure if that is just for pork rib. I will likely be running without a fancy thermometer for now but there is a thermometer in the door. I guess 225° F is temperature goal. And 145°F for internal temp on beef. Any suggestions or variations on this? Thanks for any suggestions. I appreciate any links but quite frankly after days of reading all the google I could digest I am looking for advise that keeps it simple… [/QUOTE]

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