- Oct 6, 2017
- 4
- 2
Hey Guys,
So I finally got my first 'big boy' smoker and am going to be seasoning it this weekend. Last time on my old smoker all I did was coat the inside of the drum with bacon grease and let it run for a few hours at 250-275.
My question is I want to get this one started off right since I have a much larger investment in it and have seen grumblings on here and other forums before about people seasoning both the outside of their smoker and seasoning the inside/outside of their firebox.
Thoughts on this? I can see the appeal of maybe spraying some pam on the inside of the firebox after smoking just to it doesn't burn off but I'm kind of iffy on doing anything outside so I don't have a sticky dirt magnet on my hands.
Any help would be appreciated. Since I know you will all ask, pictures are below on the new rig. I'm excited to get her going.
So I finally got my first 'big boy' smoker and am going to be seasoning it this weekend. Last time on my old smoker all I did was coat the inside of the drum with bacon grease and let it run for a few hours at 250-275.
My question is I want to get this one started off right since I have a much larger investment in it and have seen grumblings on here and other forums before about people seasoning both the outside of their smoker and seasoning the inside/outside of their firebox.
Thoughts on this? I can see the appeal of maybe spraying some pam on the inside of the firebox after smoking just to it doesn't burn off but I'm kind of iffy on doing anything outside so I don't have a sticky dirt magnet on my hands.
Any help would be appreciated. Since I know you will all ask, pictures are below on the new rig. I'm excited to get her going.