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Newb needing to season my Charbroil Duo

post #1 of 8
Thread Starter 
New to the forums and I'm learning so much.I've had the grill for a few years but have never used the charcoal side. I also have the SFB.

What's the proper way to season this? I was going to get a Weber chimney and use the side burner to start my fire. Once I have this going, is it a matter of just dumping the coals in the primary charcoal grill? Do I need to do anything to session the SFB? Spray both of them with vegetable oil?

Thanks!
post #2 of 8

Welcome to the board! Use the Search to look up your smoker and see how people use them. I can't offer any informed advice because I'm running an offset stick burner with a different configuration.

 

But just for the sake of teasing you, what took you so long to fire up the SFB?

post #3 of 8
Thread Starter 
Ha! Mostly time and family commitments! My buddies have convinced me to get it going for a match madness viewing party next week.
post #4 of 8

Well, I can at least say that you don't need to season the firebox with oil unless you like the smell of burned oil. You've been cooking on the gas side all along?

 

Getting advice from me on the Duo is like asking a dog how to drive a car.

post #5 of 8
Thread Starter 

So I was going to season the charcoal side of the duo 5050, and realized the ash pan is partially rusted. Am I still ok to season and use this, or is it recommended I replace? I never seasoned this side when i first got the grill 3 years ago and plan to spray with vegetable oil before starting the seasoning.

post #6 of 8

I have a 5050 duo without any modifications. It's ok if your ash pan is partially rusted, it happens. I make a fire in my fire pit, let it go for a bit, then take the red hot wood from the fire pit and place it in the SFB. Once the hot wood coals are in the SFB, I put the flavored wood chips or chunks over the hot coals for smoke. If the temp doesnt get hot enough, I sometimes throw in some charcoal briquettes. I didn't season the smoker side before I smoked something because I didn't want to NOT smoke something if I had it going. I think I just smoked 1 rack of ribs and a few split chicken breasts.

post #7 of 8
I had a 5050 for about five years. I found that starting the chimney starter with the exterior stovetop burner was the easiest thing to do. I think that you could put a light coat of oil on the inside of the barbecue grill on the charcoal side if you like but I don't think that it's absolutely necessary, given the age of the charcoal grill. If you are smoking using the side firebox just to be aware that the half of the charcoal grill closest to the sidebox will be hotter than the far side.
post #8 of 8

Pete is right about the temp differences. Google: "char griller 5050 mods". Some people have modified the inlet so the smoke does not enter and immediately rise. Basically, it's some metal above the damper that pushes the smoke further inwards towards the smoker. I have not done it yet, nor do I know if I will. It's just something to look at, to see what others are doing with the same smoker.

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