Smoker emits a metallic or chemical odor on first few uses.

Safety first: Perform burn‑in with no food inside and good ventilation.

• Remove all packaging: Ensure all plastic, cardboard, and manuals are removed from inside the smoker.
• Clean interior: Wipe the interior surfaces and racks with warm soapy water, rinse, and dry.
• Burn‑in cycle: Run the smoker empty at a medium‑high temperature for 1–2 hours with the vent open to burn off residues.
• Repeat if needed: If odor persists, repeat a shorter burn‑in before cooking food.