1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

New Klose 20x30

Discussion in 'General Discussion' started by roots75, Jan 23, 2007.

  1. Howdy all for my birthday my fiance got me a brand new klose backyard smoker 20x30. I have been BBQing all my life and am decent at it, but when it comes to smoking i have little experiance. I am fine on wreckng some meals and learning as i go with trial and error but i dont want to season a $1500 dollar smoker wrong.

    What Im looking for is some help on the seasoning I understand to wipe it down with oil but I need some more info on temp and how to maintain the right temp?

    If some of you can help guide me through the complete proccess i would be forever gratful !


    Hope all are well
    Angelo
     
  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Angelo, Here are some general instruction on seasoning a smoker. Use a new nylon paint brush and brush the interior of your food chamber and the food rack(s) with a good quality vegetable or canola oil.

    Build your fire in the firebox and bring up the food chamber temps to 350-400* and maintain this temp for an hour or longer. Allow the fire to go out and let the smoker cool off. I should mention that the initial seasoning session should be just that-a seasoning session-no food should be in the food chamber.

    I know that we have some Klose smoker users here at SMF-hopefully they will give you some pointer for the Klose pits.
     
  3. smokyokie

    smokyokie Smoking Fanatic

    Welcome to the board Roots75! You better make sure you don't let that fiancee' get away! Would you like to trade wives? :lol: :lol:


    Spraying down w/ Pam is an easy way and does a fine job. All you're really after is a non-rust film on the inside of the oven. It's futile to try to season the firebox, anything you put on it will eventually burn off.

    Let's see some pix of the new "baby"

    Tim
     
  4. thanks for the help, and yes i think now i will keep her. Any instruction on mainting that heat level of 350-400 for that long? I have lump charcoal and some pecan and hicory logs???????
     
  5. smokyokie

    smokyokie Smoking Fanatic

    I don't know your unit, but I'd think charcoal would do it. You could always use a weed burning torch if you want to go spend $50.

    Personally, I don't think it's all that critical. I've never seasoned any of my smokers, and I've not had any problems. I just burn them in good to make sure to burn off any mill oils and then let the cooking process do the seasoning. I suppose if you're not going to use it much it might be important, but mine never rests that long.

    Tim
     
  6. I plan on using it as much as i can
    thanks again for the help !
     
  7. buzzard

    buzzard Smoking Fanatic OTBS Member

    charcoal should work but if you want to add a little more i would use oak, hot burn and long lasting.