Newbie Question

[mr500]

I am soon to be aquiring another smoker and I have read about the burning in process before cooking on it for the first time.

Was wondering what all the smoker vets did with a new grill before cooking on it the first time. Something I have not seen many questions on in here.



Mike

 

[tn_bbq]

I think most folks simply spray/wipe it down with a little veggie oil and crank it up.

 

[rhankinsjr]

That's all I do to season (re-season) as well. Spritz on a nice coat of veggie oil, massage her down real good, and fire her on up.

And once cooled down I normally re-paint the bottom of the firebox.... but that might just be a SNP thing.

 

[bbq engineer]

Hey 500,

It might depend on the type of smoker, so add some specifics to your question if you can. If it is a MES, I believe it has specific directions on burn in. If it is something you or someone else has built, I would first clean it out, and then fire a hot fire to burn off any residual oils from production. Then bring the temp to 225-250 and spray it down with a vegetable spray. Throw some smoke at it too, and it will season to a golden brown. Then use it and it will stay seasoned and ready for battle.

 

[richoso1]

What he said about grrills.

 

[mr500]

ok thanks so much everyone. Ill wipe it all down with some oil and light her up!!!!!!!!!

 

[tn_bbq]

I think the basic idea is to simply make sure if there is any stuff from the factory in there that it gets dealt with. Also that fresh, clean metal might have an interesting flavor component that most would rather avoid.