Pro Smoker Starter Guide: First Cook 101
Just getting started with Pro Smoker? Here's a quick guide that will tell you everything you need to know to get smoking like a Pro.
The Smoker
An electric vertical smoker is the easiest entry point for a new pitmaster. PS Seasoning's Pro Classic 100 S and Pro Max 100 S are commercial-grade electric smokers with Wi-Fi and Bluetooth controllers, up to 100lb capacity, and a temp range from 80°F to 300°F.
Pro Classic 100 S: Commercial-grade, high-capacity electric vertical smoker with heavy-duty insulation - great year-round, heavy-duty smoker for beginners and pros alike
Pro Max 100 S: Everything you get with the Classic, but also built in the USA and with a separate fuel door for maximum heat retention
How to Assemble Your Smoker
The videos below give step-by-step instructions on getting your new smokers up and running.
How to Read the Control Panel
New equipment can be like learning a new language, but we've made as easy as possible with this quick video and starter guide to reading and using your Pro Smoker control panel.
How to Season Your Smoker
Whether its your first cook or the first one after a good cleaning, you will need to get good at seasoning your smoker and we've got the instructions for you here: How to Season Your Electric Smoker.
The Fuel
The Pro Smoker home vertical smoker line runs on sawdust or wood chips. Never use pellets in these units. Pellets create a fire risk in this style of smoker.
Sawdust burns slowly, produces clean even smoke, and is the recommended fuel. Pro Smoker offers Hickory, Cherry, Applewood, Mesquite, and Mixed Hardwood blends.
Premium Smoking Wood Chips burn faster and produce more aromatic intensity. Soak them for about 30 minutes before use so they smolder.
For your first cook, we recommend starting with hickory as the all-around starter wood. It pairs cleanly with beef, pork, poultry, sausage, and wild game. After you've run a few cooks, you can start matching sweet woods (apple, cherry) to lighter proteins for layered flavor. Check out this wood-to-meat pairing guide and more details to help you select the right fuel.
The App
Don't miss this step. Connecting the Pro Smoker mobile app to your Pro Smoker using your home Wi-Fi will give you maximum control. You can monitor your cooks, log them, and continuously improve. Plus it can used to help in checking for any heat loss or issues to address with maintenance. Learn how to get and use the mobile app here.
The Accessories
Here are some things you'll want to have around to improve your performance for years to come.
Smoking is about cooking to temperature, not time. PS Seasoning's Meat Probe lets you track internal temperature so you pull the meat at the right number: 204°F for brisket and pork butt, 165°F for poultry, probe-tender for ribs.
You'll be pulling hot pans, moving racks, and unwrapping packets of butcher paper. Heat-Resistant BBQ Gloves protect your hands and keep grease off your skin. While you're at it, grab a gripper for the sawdust pan.
A must-have for making smoked jerky, which you will definitely want to do!
If you are wanting to smoke some bacon, you'll want these to make the process MUCH easier and better.
If you're planning to use sawdust frequently, you might want an extra pan around to keep the process clean and burning well.
The Flavors
Of course you are going to want to have some of the best seasonings, sauces, and supplies on hand to produce the best possible sausages, barbecue, and any smoked recipe you can imagine. At minimum, we recommend you have a few of the old standbys on hand.
Honey BBQ Snack Stick Seasoning
Collagen Casings for Smoked Snack Sticks
Philly Cheesesteak Brat Seasoning
Hunters Blend Wild Game Seasoning
It's all delicious. Happy smoking!
Read the Smoking 101 hub for the full beginner's guide.
