Burning questions

Discussion in 'Charcoal Smokers' started by mavrick813, Jun 17, 2008.

  1. mavrick813

    mavrick813 Smoke Blower

    Hey Guys and Gals,

    Couple of questions I am trying to get answers to. I have about 3 cords of seasoned White Oak that i use in my Chiminea.

    I just got a CGSP W/ SFB, and Side Burner. I'm going to be putting this bad boy together tomorrow and was wondering can I use the White Oak to season it with rather then Lump? Will the live flames be too much for it? Just want some direction, i'd rather not waste the lump if I don't have too.

    Another question, I seen alot of people saying they use PAM to Season with, About how many cans would one need to do it with PAM? Also, Do you PAM the outside of the smoker too? Because my book is saying to rub the outside down with oil in order to protect the finish.

    Also, I read alot about guys getting their smokers up to temp. Newb question alert, But does that mean your Burning lump to get up to 225-250 before you throw your grub on? I don't think you pre-heat your smoker but hey, Like I said newb Question.

    Mike
     
  2. I just used lump; I don't think the thing will burst in to flames or anything, just monitor the temps. I ran mine for a couple hours @ ~250 degrees. Oak would do just as good as lump in my opinion, smoke is smoke. You do let the wood burn down to hot coals right? Also, Pam works good, about 1 full can to get it nice and soaked. I didn't do the outside due to wind, cut grass getting stuck to it wasn't my idea of optimal. You could probably do well to rub it down though.

    Hope I could help :)

    Edit: I didn't preheat, I don't know about that,. I just threw my stuff on. I watched the temp more than the time anyways.
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    not so much smoke vs. a good long mildly hot fire to season the rig. Essentially what you're looking for is that same coating you get when seasoning a cast iron skillet. Ya rub with oil (veggie, bacon grease, lard, whatever...) "cook" at a somewhat high heat, then let it cool on it's own. The skillet will turn into a carbon based nonstick surface. The smoker will take on some interior rust-proof qualities and curing will knock out any shipping grease or paint. Don't want that crap sinking into your first smoke.
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    This unit works best when fired with lump charcoal. Use a couple chunks of the white oak for flavor. I have the same unit and seasoned it as directed in the manual. Enjoy your CGSP!


    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. richtee

    richtee Smoking Guru OTBS Member

    And yes, the smoker should be pre-heated to smoking temps before the food goes on.
     
  6. mavrick813

    mavrick813 Smoke Blower

    Thanks for all the replies. I'll get Rig pics up as soon as it's together and modded.

    Mike.
     
  7. Hi richtee -

    I was just curious as to why you have to wait for the smoker to get to smoking temps. I just throw mine on as soon as the coals go in. Does it make much of a difference, and if so, how?

    Again, I'm just curious for my own knowledge...
     
  8. capt dan

    capt dan Master of the Pit OTBS Member

    I wouls stick with the lump for the seasoning. Wood burns alot hotter and it may take the paint off. Most smoker manufacturers want you to bring the temps up gradually to preserve the finish. When I first got my Charbroil silver, I didn't read the directions(its a man thing) and just balzed it into redness. Next day the paint fell off in sheets. She aint been right since!

    I would also spray the outside, never hurts.
     
  9. mavrick813

    mavrick813 Smoke Blower

    Thanks Capt, and eveyrone else. I just went to Harbor Freight and Home Depot today to get all my Mods stuff from Deejay's list. Gooing to use some lump and bring the temps up nice and slow and then spray the inside and out really well. Can't wait to get this thing up and smoking.

    Mike
     
  10. capt dan

    capt dan Master of the Pit OTBS Member

    sounds like an excellent plan, wish I had done the same with mine when I got it! [​IMG]
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    just cuts down on the smoking time i would think bishop........sometimes i wait.........sometimes i dont..............but i cook to internal temps.......not time.............
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Well, for one thing, you'll have burnt out any combustion byproducts common when starting a fire before it really gets going. And another, the food will heat quicker, reducing danger zone issues.
     
  13. Sounds good. I'll definitely keep that in mind. Thanks!
     

Share This Page