?? Seasoning our New Weber ??

I would think you just use it and it shouldn't take long for it to be seasoned beautifully. I don't think your idea of running your AMNPS would hurt anything either. Go get some cheese or something you want to cold smoke and let it roll in there a few hours. You've got to try cold smoked butter if you haven't already.

joeybomar said:

All you had to say was "Butter"......Connie will be all over that!

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Oh man it's so good. I love it in on a slice of bread with your meal. Just a nice little smokey treat when you aren't able to have Q for a meal.

A little veg oil rub on the grates and I let mine cook on high for 20 min or so. That's all the seasoning it needs. Gives plenty of 'grill' flavor!

Use it!!! That's all you need to do.  Fire it up!

I DO like the idea about smoked butter though.  

Smoked butter is awesome.  I usually do butter and salt at the same time. The butter only needs an hour or so but the salt needs at least 6 hours of cold smoke 

Please guys, cut it out already!  Every time I read a post you guys come up with something new to smoke.  Now it is butter!  I will never live long enough to do all the things you suggest!  Seriously, keep it up, the more ideas I find the more time I can spend smoking.  Keep on keeping on.  Steve

I've got a Weber Summit 670 and have no problems getting nice flavor from the drippings on the flavorizer bars.  Stuff drips down and vaporizes to give you that smell and flavor.  Only difference is it does not collect in large amounts and flare up like it would on lava rocks or charcoal.   Not saying it can't flare up on flavorizer bars, but you pretty much have to work at it to make that happen (as in not clean the sloping pan under the burners for a while and that build up will start a nice fire - don't ask how I know this.)   Odd thing I noticed is those nice little aluminum disposable trays for the Summit never seem to get any grease in them.  It seems to want to stop on the sloping inner liner before it gets to the channel that leads to the disposable tray.  Good news is it is easy to clean out with a plastic scraper as it's mostly sludge at that point (unless I neglect it and venture into the land of sludge fire conversion into a baked on charcoal layer )

One of Todd's smoke trays or tubes would also be a good idea as you can still do indirect smoking in a gasser by selective lighting of the burners and food placement.  I do it all the time in the 670 when I don't want to fool with fiddling with the WSM and charcoal (getting lazy in my old age).  The 670 has a built in smoke tray with a dedicated burner, but one of the pellet smoker tubes/trays would work just fine also.  

As to seasoning, spray it or rub it down with veggie oil and let it run for a bit.  I would start out on low flame to let the oil start to form that protective layer and then after a bit crank it up to burn off any excess.   The grates are easy to scrape down with a wire brush when you take the food off while still hot. I would recommend re-lubing the grates before every cook though (or lubing the food as an alternative).