Seasoning my CCSV

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

chaze215

Fire Starter
Original poster
Jan 20, 2011
67
10
New Jersey
I understand I need to spray it down with some Pam or similar and fire it up and run it for a few hours.

What temp is optimal for this?

Do I need to use chips/chunks during the seasoning?

Thanks in advance!
 
Almost every smoker has a recommended start up smoke. I would spray it with the PAM and follow the instructions from the MFG
 
Only thing I can Add is I always burn it out before trying to start seasoning it, Lots of nastys in manufacturing metal these days. Then I follow up with a liberal spraying of canola or veg oil, Usually burn a GOSM out at 400ish then season at same,,, 3 seasoning sessions with the third being just like a smoke but no wood.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky