Seasoning Day!

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Master of the Pit
May 12, 2013
Newark on Trent, United Kingdom.
Hello Hopmeister.  Looks like you have the process down.  Get that temp up really high and hold it for a couple hours to insure the oil really gets into the metal.  I used wood burners for years but a tip I have learned here was to rub down the outside with a light coating of veg oil after each smoke.  After cool enough to touch but still as warm as possible.  Then go back after completely cool and wipe off any excess oil.  I had just never thought of doing that but makes perfect sense to me.  Helps protect the outside from rust.  After all you paid a pretty penny for that rig so you want it to last.  Hope it helps.  Good luck.  Keep Smokin!



Fire Starter
Original poster
Thread starter
Jul 22, 2013
Kansas City
Thank you brother! have a fantastic weekend. its game on tommorow with brisket and baby backs!

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