if you bought it new, it will include an instruction book and maybe a recipe book too.
I would suggest burning the smoking material (wood chips) in the smoker for at least 6-8 hours
before you actually put food in it to smoke.
this will help season it as well as get all the manufacturing junk smell out of it.
HAPPY SMOKIN' !!!
oh - you will need TWO smokers - - - one for fish, one for meat.
(never smoke mullet in your cooker unless that is all you will ever use it for in the future).
Safety Tip: after cooking, leave the door open for a few hours to evacuate all the moisture.
this is especially important if you don't plan to use it for awhile.
Why you ask ?? if closed up tight with moisture trapped inside, you are creating an environment
for all kinds of mold and bacteria to grow which not only looks disgusting, but could
lead to health issues down the road.
and those "nay-sayers" that always say don't use wet wood chips to create your smoke.
they spoil the party for everyone !! (just pay them no mind). if wet chips are good enough
for Emeril Lagasse and Alton Brown, they are good enough for me !!
yeah yeah yeah, I know - - - "Experts suggest that you place dry chips in a foil packet
and then poke holes in it to release the smoke. This method not only prevents the chips
from catching fire, but it also improves the quality of the smoke". YOUR grill = YOUR call !!
.