proper seasoning of a New Smoker

Discussion in 'Propane Smokers' started by richoso1, Jul 26, 2007.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    My bud and I are havinG a "discussion" over seasoning a new smoker. He feels that Heat, Smoke,and a full water pan are the essentialS. I don't think the full water pan would make a difference. CAN YOU SEASONED SMOKERS GIVE US THE SKINNY ON THIS TOPIC?
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    not sure about the water but coat the inside w/spray oil lightly & run a bit hotter than cooking temps for a few hours-i like to do brisket w/ mesquite for my first cook. it gives it a distinct seasoning (flavor) for it's life.
  3. brennan

    brennan Smoking Fanatic OTBS Member

    Never in my readings on how to season a smoker have I heard mention of a full water pan being used. I'm not sure what the water would even accomplish since you are just slathering the insides with oil, impregnating it with smoke, and letting it polymerize to an almost teflon like glaze. That being said, I think water would almost be harmful in the seasoning process as the steam could penetrate a possible missed spot in the oil and cause rust. Whats more, you could get the water stuck under the oil when you put your second and other subsequent coats of oil on there, then its just a hole in your smoker waiting to happen. I'd say your friend isn't doing you any favors by suggesting using water to season a smoker.
  4. gypc

    gypc Meat Mopper OTBS Member

    no water pan just a bunch of cooking oil and heat should do a fine job!
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Brennan, that's my position. The moisture could be the start of some rusting area. Once the smoker has a seasoned coat, the moisture would not penetrate exposed metal. Thanks for the time.
  6. smokyokie

    smokyokie Smoking Fanatic

    I wouldn't want moisture during seasoning. It could prevent the resins from the oil from bonding to the metal. i.e. you wouldn't want to steam a cast iron skillet right before you seasoned it.

  7. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    No water, spray the inside with Pam, light it up, start some smoke, heat it
    good and then use this time to learn how to control your temps
  8. ultramag

    ultramag SMF Events Planning Committee

    What everybody else said. If a water pan accomplished anything during the curing process it would be to prevent the very thing you're trying to achieve.

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