Season?

[rlmax02]

Ok my fellow smokerbuilders...I have been wondering what is the best way to season a new smoker? I followed the directions given a few years back when I bought my small pit but I would certainly like to hear everyones opinion and learn the different methods being used. without a doubt this is an important step and the net is full of blurbs saying use olive oil, lard, veg oil, and even rub the grates with salt? (never heard that one before). Anyway I figure that the people on this site will have the best ways so sound off and lets hear them!

[Tom_Heath]

The last one that I did got the veg oil, not sure if that was right or wrong but I did it.

I have heard many good things about coconut oil and I would like to try that.

I have never heard of anyone doing it but I would think that a trip to a butcher shop for left over fat would be a good deal. I'm thinking to just put large chunks of fat on the grate and smoke away.

Just my 2 cents.

[Frank_Cox]

My favorite is to clean the inside of the cooker with a power washer or a hose, don't use any cleaners or solvents, then build a fire to start heating the smoker up. when the surfaces dry up wipe the entire cooker down with any veg. oil or equivalent and heat to 300 degrees F. after smoker reaches 300*F use a NEW/ CLEAN bug sprayer filled with water or a water hose with a sprayer attachment and quickly spray a mist of water over all the surfaces of the cooker. then close the doors and heat to 300* again and repeat the spraying process. do this a couple times and then smoke something with a lot of fat in it. like a few fatties or some sausage chubs or i guess you could do some beef fat or something. after the food is smoked repeat the water spraying process one more time before letting the smoker cool down. the water spraying process should be used either before each cook or after each cook to keep the smoker clean for a consistent tasting product. the steam created by the water spraying will help remove the fowl tasting residues from the cooker.

[Gizmo]

Smokers are just like coffee pots - they make the best food right BEFORE you clean them. There's prepping and then there's seasoning. I have a Prepping ritual that I always go through on a new one and here it is: Monday night after supper - take it through the car wash with water only and scour it out completely - no soap - let air dry completely. Tuesday night through Thursday night: spray the entire inside surfaces down with pam except inside the firebox and heat up to around 300 degrees for 2 hours - let cool down until the next night and repeat. More Pam & more heat etc. Each night as it cools it retains some of the Pam so you build up a very thin layer of it. By Friday night I cook something affordable and taste test it to make sure it doesn't have that "new" flavor before I put on an expensive cut. So far it's worked every time but this is for getting a brand new smoker ready to cook. Of course seasoning happens every time it gets cooked in and this is why I won't cook seafood in my smoker - and I love seafood. I'm considering building a small one just for seafood. I also hot scour my smokers about halloween each year at the car wash. You can't remove the oils in the steel but you can prevent the "cake" from building up too much. A load of burgers first and it's ready for cooking during the holidays. I practice more in the winter which builds up the cake before competition season starts for me in about April. Love to hear other thoughts

[Tom_Heath]

Can't say that I go that far in depth, but when mine gets cakes a little I like to steam it. I run the temps up a bit and spray water from a squirt bottle letting it steam up and do its thing.

Sent from my PC36100 using Tapatalk

[The Czar]

Frank this might be a good sticky.....

[Tommy Joe]

I use palm oil on my cast iron and have had great results. veg oil if let sit will turn in to a varnish like substance and gets rancid. And is a bitch to get out. But with palm oil I've never had any of these problems.

[Dino B]

Glad I found this thread, I was going to ask the same question. The first smoker I made, I wasn't sure what to do, so I got a lot of cheap bacon and smoke em to a crisp. I like the idea of steam to clean the pit before you cook on it. Thanks everyone

[k.a.m.]

When I finish a build the inside normally gets sweep blasted or grey metal.
It then gets rinsed out and fired up once the cooker is dried and up to 300° to 325° I use spray Pam on the inside and grates. Let her season for at least three hr.'s and have some chicken seasoned up and ready for the grates. Chicken makes a great first food for seasoning.
If I do not blast the inside I use simple green full strength on the inside. Let it set for a few minutes and rinse out, then follow the rest of the seasoning process.
I hope this helps.

[The Czar]

I personally like using olive oil ....seems to soak in that metal....

[Tom_Heath]

DC? you ever hear of the co co nut treatment???

[The Czar]

DC? you ever hear of the co co nut treatment???

....hey be careful.....some respectable people read this....

[Gizmo]

this oughta be good....

[Smokeone]

I dont know Rick, I am kinda freaked by the conversation!

[Gizmo]

freaked is an understatement...

[Tom_Heath]

OMG

Now that I re-read what I typed it sounds even funnier then when I typed it.

I was trying to make a koo-koo joke at DC, but I typed co co, and he went and made it something naughty. LMAO OMG my belly really hurts now.

It bad when I make myself laugh.

[Gizmo]

I think the best medicine for ANYTHING is when we can laugh at ourselves... just sayin'...

[The Czar]

Tom...Freud said something about the subconscious.....maybe your a pervert and don't know it?

[Tom_Heath]

Dang DC......your sounding just like my Wife!!!!!!

[The Czar]

Dang DC......your sounding just like my Wife!!!!!!

Yeah....but do I look like her.....

[Huffytt]

Greatings all.
and thanks to rimax02 for the thread
Like Dino B, I'm glad I checked this threat first. Just finishing up (finally) my first smoker so was wondering about seasoning. I wire brushed and then cleaned out the cook chamber with Simple Green, let dry, then sprayed vegetable oil. It's been sitting over night and will probably fire up this evening after doing some finishing touches. I'm a little concerned about the varnishing Tommy joe mentioned. anybody else had this happen? Also what about veg oil in the firebox?

[k.a.m.]

Huffytt, I do not care for vegetable oil for this reason it is to thick and hard to apply a thin coat. If the oil is applied to heavily it will cake while seasoning much like when you put to much oil in a cast iron skillet after cleaning. I also apply the Pam spray the day I am going to fire it up. I would make sure to wipe up the excess before I fire her up.
There is no need in spraying down the inside of the firebox it will only create a fire you do not want to happen.
I hope this helps.

[PoPs54]

<null>

Hey kam, just finished a burn out on my smoker that had built up a considerable "cake" inside. Build up from improper fire-smoke. Would I follow your procedure for a new build?

[k.a.m.]

PoPs54, I would. If you have burned it out and cleaned out all the nasty then spray it down with simple green and let it set a few minutes then rinse it out good and build your fire. Let the cooker run up to around 325° and when she is dried out spray her down with the Pam and go around 2 or three hours for the seasoning.
I hope this helps.

[PoPs54]

Hey KAM, thanks for your reply. I will give it a go tomorrow. And by the way, you did an incredible job on that set up you just finished. That is a piece of work to really be proud of. You are an awesome craftsman.