Season smoker - Is Ballistol ok?

[Smoker4x4]

I have some questions about seasoning an offset smoker. I'm thinking of getting a offset smoker, a Workhorse 1975. When I first get it, do I need to wash it down with a hose and water inside and out and then season it? I've read that some people noticed metal shavings in their new smoker.

Is Ballistol ok to be used to season the outside of the smoker to prevent rust?...

Uses

Nothing cleans, lubricates, protects and preserves like Ballistol. It's the most versatile multi-purpose oil on the planet. From maintaining firearms to restoring wood, plastic and smooth leather. Ballistol does it all.

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Ballistol is non-toxic, has no carcinogens and is used in the food industry because it's safe for accidental food contact.

Also, have any of you used beef tallow/suet or rendered down beef fat to season the inside of your smoker? Would liquified warm beef tallow be too thick to be sprayed out of a spray bottle?

 

[mike243]

Animal fats can rot, veg oil wont, get some vegetable spray oil and put a light coat on and cooking will do the rest, no clue on the outside, high heat paint seems to work well with a touchup once in awhile. Oils will dry out and wash off in a rain. ymmv

 

[Fueling Around]

Never heard of Ballistol but will look for it. Sounds to be a great product.

Workhorse 1975 are factory seasoned with a veg oil. I would stay with a veg oil to re season the hot spots.

 

[Newglide]

I agree with Fueling Around Stick with vegitable oil. I would also suggest contacting the manufacturer, You spent a good bit of money to get that and the last thing I would do is something they suggest not to do. They would be the best to tell you how to care for it

 

[millerbuilds]

I would stick with vegetable oil as well. I am acutally looking at pricing to have my Offset sand blasted and going back and treating the outside with Linseed Oil and the inside with vegetable oil.

- Jason

 

[Colin1230]

I've used Balistol for years on firearms, really good stuff. Basically mineral oil is what I've heard. I think it would be safe to use on the exterior of a smoker but as expensive as it is, probably cost prohibitive. Sticking with vegetable oil is good advice.

 

[normanaj]

I've used Balistol for years on firearms

This^.

 

[Tambs]

I have a Workhorse 1975 as well. The owners manual recommends canola oil to season the inside, and linseed oil to preserve the exterior. Both have worked fine for my application. I live in an arid desert that only gets 7-8” of precipitation annually though, so rust accumulation on the exterior has been negligible even with it only seeing the factory application of oil in the 3 years I’ve owned it.

 

[Smoker4x4]

I have a Workhorse 1975 as well. The owners manual recommends canola oil to season the inside, and linseed oil to preserve the exterior. Both have worked fine for my application. I live in an arid desert that only gets 7-8” of precipitation annually though, so rust accumulation on the exterior has been negligible even with it only seeing the factory application of oil in the 3 years I’ve owned it.

How does the Workhorse 1975 smoke meat and other foods compared to other smokers? Is it a noticeable difference?

I'm torn between a used Fatstack, Workhorse or Mill Scale.

 

[kelbro]

I use grapeseed oil on my firebox. Vegetable oil doesn't last as long.

 

[DougE]

I use canola oil on the inside and rustoleum ceramic hi temp outside.

 

[Tambs]

How does the Workhorse 1975 smoke meat and other foods compared to other smokers? Is it a noticeable difference?

I'm torn between a used Fatstack, Workhorse or Mill Scale.

The 1975 is my only offset stick burner, but the flavor quality of the meat that comes off of it is as good or better than any of my other smokers, including a Yoder YS640S, a Slow-n-Sear Kamado, a KBQ stick burner, a Bradley Smoker, a couple of Chief smokers, a Weber kettle, and a GMG Jim Bowie pellet grill. The KBQ is equal to the 1975 insofar as flavor, but is far easier to maintain a consistent temp. Both require constant tending due to the necessity for full-time fire management. The KBQ system automatically adjusts its draw from the firebox into the pit, so fire management with this smoker is just adding fuel every 20-30 minutes and making sure the open firebox concept doesn’t burn down the neighborhood. The biggest factors I’ve found affecting flavor are the quality of fuel, the species of fuel, and assuring the fire is burning correctly so you aren’t dumping bad smoke into pit (these factors are applicable to all smokers however). The 1975 is my biggest pit insofar as capacity is concerned, and weighs about 900 lbs. I have a tractor with a quick-attach forklift, so moving it is a breeze. There’s no chance of moving it otherwise as I didn’t get the AT wheels. It merely has the small caster wheels. They are presently buried in the pea-gravel area around my fire pit. The only place one could manually move a bbq of this configuration is on a flat and level concrete slab with minimal and level joints, and only then with multiple people helping.

Among your three stated choices I’d say you will get a pit of comparable quality, and that the flavor and quality of product they put out will be of negligible difference. When I bought the 1975 it was the least expensive of the three you are looking at, but I couldn’t say what the price differences are now. I’d let price, availability, and shipping cost weigh in heavily on the final decision if I had to do it all over again, and not be concerned with getting a bad pit from any of these brands.

 

[paulgeorge]

The 1975 is my only offset stick burner, but the flavor quality of the meat that comes off of it is as good or better than any of my other smokers, including a Yoder YS640S, a Slow-n-Sear Kamado, a KBQ stick burner, a Bradley Smoker, a couple of Chief smokers, a Weber kettle, and a GMG Jim Bowie pellet grill. The KBQ is equal to the 1975 insofar as flavor, but is far easier to maintain a consistent temp. Both require constant tending due to the necessity for full-time fire management. The KBQ system automatically adjusts its draw from the firebox into the pit, so fire management with this smoker is just adding fuel every 20-30 minutes and making sure the open firebox concept doesn’t burn down the neighborhood. The biggest factors I’ve found affecting flavor are the quality of fuel, the species of fuel, and assuring the fire is burning correctly so you aren’t dumping bad smoke into pit (these factors are applicable to all smokers however). The 1975 is my biggest pit insofar as capacity is concerned, and weighs about 900 lbs. I have a tractor with a quick-attach forklift, so moving it is a breeze. There’s no chance of moving it otherwise as I didn’t get the AT wheels. It merely has the small caster wheels. They are presently buried in the pea-gravel area around my fire pit etisalat metro station. The only place one could manually move a bbq of this configuration is on a flat and level concrete slab with minimal and level joints, and only then with multiple people helping.

Among your three stated choices I’d say you will get a pit of comparable quality, and that the flavor and quality of product they put out will be of negligible difference. When I bought the 1975 it was the least expensive of the three you are looking at, but I couldn’t say what the price differences are now. I’d let price, availability, and shipping cost weigh in heavily on the final decision if I had to do it all over again, and not be concerned with getting a bad pit from any of these brands.

View attachment 706599

Think I might be able to get my pit fired up today and I got a bunch of extra virgin olive oil that will not get used anytime soon and was gonna use it to season the pit if it will work.