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What is the best way to season a Silver Smoker?

post #1 of 8
Thread Starter 
I am ready to season my SS and I need to know the best way to do it. I have completed all my mods. I was told to brush or spray theentire inside of the grill with vegtable oil and then light it up. That just doesn't seem right. I think it will cause a big fire. Any help would be appreciated.PDT_Armataz_01_04.gif
post #2 of 8
Thread Starter 
Well I did it and it held temps between 275 degrees and 225 @ top therm and firebox side Therm. It was about 25 to 30 degrees different on the far side of the Smoker on that Therm. It burned for about 2 hours and I used two chimmeys about 3/4 full of Kingsford charcoal. Put a little wood and got the temps to spike but it held pretty well. Now I have to do the caulking around the doors and I should be good. I couldn't however get the temps to 300 degrees because it was rather windy today.PDT_Armataz_01_36.gif
post #3 of 8
Thread Starter 
Here are some pics of my mods and what she looks like after the seasoning.
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post #4 of 8
Nice looking rig, glad it's all seasoned up for ya. Get that thing smoking some meat and let's see the q-vue! biggrin.gif
post #5 of 8
looks really good, just need to find some good lump charcoal, and get yourself a charcoal basket, and you'll be dialed in very nicely!
post #6 of 8
Where did you get those thermometers? i've been looking for a couple dial type thermometers to put on my chargriller (at grate level) but I can't find any locally.
post #7 of 8
Thread Starter 
I found them @ homedepot. They were about $7.50 a piece. I had to go quite a few times though. I think you might have some luck because this is the beginning of Grill'in season.
post #8 of 8
I've used my Silver Smoker a few times now. From what i've seen so far, keep the upper vent of the fire box shut. With the bottom firebox vent 1/3 to 1/2 open and the smoke stack vent fully open, temps should easily get over 300 (depending on the weather and your fire of course).
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