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Seasoning my CCSV

post #1 of 3
Thread Starter 

I understand I need to spray it down with some Pam or similar and fire it up and run it for a few hours.

What temp is optimal for this?

Do I need to use chips/chunks during the seasoning?


Thanks in advance!

post #2 of 3

Almost every smoker has a recommended start up smoke. I would spray it with the PAM and follow the instructions from the MFG

post #3 of 3

Only thing I can Add is I always burn it out before trying to start seasoning it, Lots of nastys in manufacturing metal these days. Then I follow up with a liberal spraying of canola or veg oil, Usually burn a GOSM out at 400ish then season at same,,, 3 seasoning sessions with the third being just like a smoke but no wood.

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