Seasoning the new GOSM

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Fire Starter
Original poster
Oct 16, 2006
Kingsburg, CA
Hey Everyone,

My new smoker should be getting here today. I am seriously excited and can't wait to get home. I know that the first thing that I need to do is season the smoker. After reading through the posts it looks like you need to spread oil on the walls of the smoker and then bring the heat up with some wood chips in the pan. So here are my questions.

1. Does it matter what type of oil?

2. Should I (can I) have food in the smoker during the seasoning? I thought I read somewhere in the forums that someone put a briskett in during the seasoning.

I am planning on running to the store on the way home and looking at the meat selection and am wondering how soon before I can begin the smoke. I didn't want to wait until I get the manual out!
Coat the inside with oil, your chioce, veggie, canola, pam etc, just make sure it has a high smoke level. Do the racks too and the water pan (which should be covered with foil when you smoke) and the chip box. Light, take temp to around 250* to 300* for about an hour to hour and a half. Then wipe off the bottom and any excess oil and SMOKE!
Jamrip,congrats on your new GOSM, cooking spray will do the trick, let the smoker go an hour or 2 at a high temp to burn off the nasties, I suppose after that you could put some meat in.....I seasoned my electric twice before cookin anything, my .02 .
i just use plain old spray oil & you might be referring to me about brisket. no, i season the pit first but usually do a brisket for the 1st smoke. in my opinion you need to get the pit cured in before cooking on it. i've always seasoned it 1 day then done my first cook the next.
but thats my opinion & i can taste the difference by cooling it overnight then smoking the next day.
Seasoning is partially to burn of the factory oils and gunk so it doesn't permeate your food. Therefore, season it then cook. You can do it all in one session, just season it for a couple hours or so first then wipe it down and cook.
I seasoned mine with Pam and smoke, then waited to the next day and fired it off again with no food. Just learning to control the temp , had the water pan full and had smoke going. Of course mine is charcoal, your's will be easier to control the heat if it's the propane model
Thanks everyone!

Okay, here is another question then. I am leaving on Thursday to go to Montana for my wife's 10 year high school reunion. This means I wont be here this weekend to really break in the smoker. Would you recommend I wait to season it until I can cook in it within the next 24 hours? Since we are leaving Thursday I will probably be at work late all this week.

I'm anxious to break it out and fire it up but I want the best results I can get.
Your opinion is really the only one that counts right now. (Mainly because it is what I wanted to hear) 8)
when adding water to to pan, and to start off it should be hot before you put in the pan, this way the smoker won't have to heat it.

Now, what the heck does this comment have to do with the thread????
Absolutly nothing.
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