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Seasoning a new smoker

post #1 of 11
Thread Starter 
Allright, I know that I need to season my new Grilling Pro, but I am leery of using cooking oil as a medium. When I season my wooden cutting board and knife handles, I use mineral oil because of the randicity factor of cooking oils. Has anyone used mineral oil as a subsitute. If not, then I will report back as to it's effectiveness.
post #2 of 11
The MES manual says cooking oil, I used PAM cooking spray.
post #3 of 11
Hey Bill, i can't really answer your question, but I just picked up a silver smoker that I hope to season this weekend, and the directions say to use vegetable oil.
post #4 of 11
good icon_question.gif see what everyone has to say, I for 1 just run a few hours of smoke in it for a couple of days and call it seasonedicon_smile.gif
post #5 of 11
I have used mineral oil, and still do on a lot of stuff. No worries about bacteria.
Aside from the smoker, I use it to coat all my cutting boards, and wooden knife handles.

Let us know how you make out.
post #6 of 11
Same here.
post #7 of 11
I'm with Rick. Nothing like smoke to season a smoker.
post #8 of 11
BBQ Smoker Cooker Firing, Cleaning and Seasoning Instructions
1.First time to season: spray cooking area with vegetable oil or PAM or melt some crisco and paint in on all metal surfaces spray what you can not get to with pam non alchol based. (walls, doors, grates, etc.) Every thing inside the cooker. After you have started your cooker, (pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer and then do the spray misting with water as follows.)2.Build fire: use 4-5 pieces of split, dried hardwood (soda can diameter), leaving all doors and vents/dampers wide open initially, (also brass valve at bottom wide open with gallon bucket underneath)3.Light fire with kindling, (charcoal, fat lightered, Wesson oil soaked paper towel, etc.) or a propane brush burner; get a large fire going and wait until black smoke bellows out; then close cooker door to "propped open" (i.e. over closed latch). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).4. When temperature gauge reaches about 300 degrees Fahrenheit, open cooker door and spray/mist water inside on all surfaces. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze.5.Oiling process is only done initially. The firing mode (i.e. doors open, etc.) is done every time you fire up. The steam cleaning should be done after each cook or before, by getting the grill hot to create steam.6.Remember: Great food comes from a clean grill; that is where the consistency comes in.
Other Information Before each cooking, after grill is hot, spray a little water inside to clean off any dust and if you have not cleaned your cooker from the last cooking, do so now. (If you clean your grill after each cooking, It's A Snap.)
Heat is what does the cooking; the smoke does the flavoring.
Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan. Do These Things And You Will Have The Best BBQ In The World.
I Guarantee It!

I hope this helps. might as well do her right the 1st time. I would not use mineroil at all for the cooking areas.
post #9 of 11
Who's instructions is that? I know it's not Horizons or Webers instruction as neither states it in their manuals. I talked to Rodger Davidson (Horizons owner) on how to season the Horizon and what he told me was to burn some wood and get some smoke in it for a few hours.
post #10 of 11
I used some of this for my UDS on friday since it was sitting too long in my cabinet

post #11 of 11
Ben Lang's. it is what he recomends to break in his Lang's and season them.
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