- May 28, 2008
- 115
- 10
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
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