So, I just bought this bad boy at my local HEB on sale (actually, my wife surprised me with it):
And, now I have my first question. I planned to coat the inside surface with cooking oil and fire it up. The manufacturer suggests a small fire with wet wood, to promote maximum smoke in order to "tighten up" the paint.
What do you guys suggest? Do I go with my original plan, go with the manufacturer, or both?
Thanks in advance.
Seasoning a new smoker question--smoke, oil, or both?
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- downthehill
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Re: Seasoning a new smoker question--smoke, oil, or both?
This is how I season my cookers when I build one.
1.) Rinse out the cooker with water to get rid of any welding debris.
2.) Build a fire in the firebox and heat her up to dry out.
3.) Once the cooker is dry lightly coat the inside of the cooking chamber with Pam grilling spray and season for about 2 to 3 hours.
4.) A lot of times I have 10 to 20 lbs. of leg quarters seasoned up and cook them after the seasoning this gets some protein greases going in the cooker.
Note: I never season my cookers hotter than 325°/350° which is the max I run them. I do not use green or wet wood in my cookers as it promotes nasty smoke I recommend using seasoned wood anytime you fire her up.
I hope this helps.
1.) Rinse out the cooker with water to get rid of any welding debris.
2.) Build a fire in the firebox and heat her up to dry out.
3.) Once the cooker is dry lightly coat the inside of the cooking chamber with Pam grilling spray and season for about 2 to 3 hours.
4.) A lot of times I have 10 to 20 lbs. of leg quarters seasoned up and cook them after the seasoning this gets some protein greases going in the cooker.
Note: I never season my cookers hotter than 325°/350° which is the max I run them. I do not use green or wet wood in my cookers as it promotes nasty smoke I recommend using seasoned wood anytime you fire her up.
I hope this helps.
- downthehill
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Re: Seasoning a new smoker question--smoke, oil, or both?
Thanks. I appreciate it. I'm off to pick-up and bring home the new smoker, with plans to start the curing process soon thereafter. I'll give the chicken quarters idea a try, thanks for that!
I'll let you know how it goes!
I'll let you know how it goes!
- downthehill
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Re: Seasoning a new smoker question--smoke, oil, or both?
Thanks, K.A.M.
I followed your suggestions, including the chicken. After it was "done" I threw it into a cooler, thinking that we might do something with it. Long story, short, it was all gone within 30 minutes---that's 8 leg quarters! I must have done something right without even trying. Go figure.
I followed your suggestions, including the chicken. After it was "done" I threw it into a cooler, thinking that we might do something with it. Long story, short, it was all gone within 30 minutes---that's 8 leg quarters! I must have done something right without even trying. Go figure.
- OldUsedParts
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Re: Seasoning a new smoker question--smoke, oil, or both?
No better sign of "Success" than that - - - -:salut:
Looks like you got it goin yer way
Looks like you got it goin yer way
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Seasoning a new smoker question--smoke, oil, or both?
Keep the outside back and bottom of the firebox wet with a light coat of veggie oil in between cooks also. Helps deter ANY rust that may want to try and form up when the paint starts peeling.
(Insert witty signature here)
- k.a.m.
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Re: Seasoning a new smoker question--smoke, oil, or both?
downthehill wrote:Thanks, K.A.M.
I followed your suggestions, including the chicken. After it was "done" I threw it into a cooler, thinking that we might do something with it. Long story, short, it was all gone within 30 minutes---that's 8 leg quarters! I must have done something right without even trying. Go figure.
I am glad it worked out for you downthehill. Seasoning the way I do has always worked for me and the chicken is always a nice treat at the end.
- castironchris
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Re: Seasoning a new smoker question--smoke, oil, or both?
Man I have been drooling over those cookers every time I see one!! They look awesome and seem like they will last a Lyfetime!!! Congrats on the purchase!!
Weber 22" with SlownSear
Weber Smokey Mountain 22"
Weber Smokey Mountain 22"
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