Seasoning a new smoker question--smoke, oil, or both?

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downthehill
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Seasoning a new smoker question--smoke, oil, or both?

Postby downthehill » Sat Oct 08, 2016 8:36 pm

So, I just bought this bad boy at my local HEB on sale (actually, my wife surprised me with it):
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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.
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k.a.m.
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Re: Seasoning a new smoker question--smoke, oil, or both?

Postby k.a.m. » Sun Oct 09, 2016 8:48 am

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. :D
Always remember slow and steady wins the race.

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My Hybrid cooker.
Competition trailer #2.
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downthehill
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Re: Seasoning a new smoker question--smoke, oil, or both?

Postby downthehill » Sun Oct 09, 2016 1:03 pm

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!
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downthehill
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Re: Seasoning a new smoker question--smoke, oil, or both?

Postby downthehill » Mon Oct 10, 2016 8:50 pm

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.
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Re: Seasoning a new smoker question--smoke, oil, or both?

Postby OldUsedParts » Tue Oct 11, 2016 7:10 am

No better sign of "Success" than that - - - -:salut: :cheers:

Looks like you got it goin yer way :tup:
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Re: Seasoning a new smoker question--smoke, oil, or both?

Postby Txdragon » Wed Oct 12, 2016 3:37 pm

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.
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k.a.m.
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Re: Seasoning a new smoker question--smoke, oil, or both?

Postby k.a.m. » Thu Oct 13, 2016 5:25 pm

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. :D Seasoning the way I do has always worked for me and the chicken is always a nice treat at the end. :D
Always remember slow and steady wins the race.

Image

My Hybrid cooker.
Competition trailer #2.
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castironchris
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Re: Seasoning a new smoker question--smoke, oil, or both?

Postby castironchris » Fri Oct 14, 2016 5:11 am

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!!
Old Smokey 22"
Weber Jumbo Joe
Weber 22" with SlownSear
Pit Barrel Cooker

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