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Question about seasoning a new smoker.

post #1 of 6
Thread Starter 
I guess it's not technically new, It's being built out of an old power generater, and the grates are made out of rebar. It's gonna be pretty bad a$$ when it's all done. (This Weekend) hopefully, but i am wondering what to do to it to season it properly so that it is safe to put food in. The inside of the smoker is all sand blasted. Any info will help. Thanks.
post #2 of 6
Howdy neighbor!

Any chance you can sandblast the rebar? That would convince me at least that it's safe to cook on at that point, otherwise a nice bleach bath several days before you plan on cooking so you have time for a proper soaking, rinsing and drying period. I assume that this is a horizontal smoker that you're building? All else fails, spray the inside down with Pam or wipe it down with evoo. PM me sometime and come out to Lincoln for a grill-a-thon!
post #3 of 6
If its all sandblasted and clean just spray it all down with Pam or cooking oil on a paper towel and then light a fire in the firebox and let it run a couple hours
post #4 of 6
Remember to run your smoker around 350-400* when you season it. If you do the seasoning at the low temps we cook at, you'll end up with a tacky mess.
post #5 of 6


Don't worry about the is cold steel and will flake as heat gets to it during seasoning. Do as Jeff said and take it to 350*F or so and if you can use bacon grease for cure. Also, take ths rag you smear the oil on with and wipe the whole outside of the smoker, this helps to cure the paint. Then after every few smokes, wipe it down again.....keeps it smelling good, looking shiny and the paint tough.Just my two cent worth.
Have fun and
Stan aka bbqfansicon_mrgreen.gif
post #6 of 6
If I were you I would listen to piney and dutch and season your smoker their way with pam or bacon grease or some kind of grease ( I would go for the bacon grease) and then light her up and get her way up there to burn that grease in good.
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