I would like to season my GOSM the proper way so I have some questions
With many of the articles dealing with seasoning for there smokers people are just covering up the manufacturing oil with a Food grade one.
Wouldn't it be better to start the smoker and run it hot for about an hour or more to burn off the nasty left over oils from manufacturing before covering it with Pam?
Would this work:
Start smoker up gradually then work up to 300 degrees for 1-2 hours or more?? Then wipe down and then apply PAM for another 1-2 hours?
Directions in the manual say burn it at 175 degrees for 45-60 minutes.