Strong metallic or chemical smell from a new smoker during first uses.

Safety first: Operate the smoker outdoors in a well-ventilated area during initial burn-in.

Steps:

• 1. Perform seasoning burn: Follow Cookshack’s instructions to run the smoker empty at a moderate temperature (e.g., 225–250°F) for several hours with a small amount of wood.
• 2. Ventilate: Keep the exhaust vent open and avoid standing directly in the smoke plume.
• 3. Wipe interior: After cooling, wipe the interior surfaces with a damp cloth to remove any residue.

Note: A mild odor is normal during the first few cooks and will diminish as the smoker seasons.