Author Topic: Seasonning the Big Easy (Read 10123 times)

TMB · « **Reply #14 on:** January 16, 2014, 09:25:22 PM »

The bottom fell out of one of my SRG's one day before a church comp

I had to get a welder and have it fixed. I did order two new chambers so I have stand-by's just in case

Cinredman · « **Reply #15 on:** January 17, 2014, 10:41:14 AM »

Darn, never thought to season the outside of the inside chamber; thanks

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burkely · « **Reply #16 on:** November 26, 2019, 01:35:44 PM »

I just noticed that my inner chamber cooks much better and quicker now than it used to due to seasoning.
I still need to work on the outside of it, but it's getting there.

TMB · « **Reply #17 on:** November 26, 2019, 02:00:13 PM »

The darker it is the better it cooks! keep the chamber seasoned!

Bluecham · « **Reply #18 on:** February 09, 2020, 03:49:57 PM »

How long do you season it for, till it stops smoking?

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TMB · « **Reply #19 on:** February 10, 2020, 08:37:56 AM »

Quote from: Bluecham on February 09, 2020, 03:49:57 PM

How long do you season it for, till it stops smoking?

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I will use the SRG then at the end of a cook (about ever 3rd) I wipe down the chamber with oil and let it cool down. By next cook it smokes a little but time the pellets get going oil has burned off

Author Topic: Seasonning the Big Easy (Read 10123 times)

TMB

Re: Seasonning the Big Easy

Cinredman

Seasonning the Big Easy

burkely

Re: Seasonning the Big Easy

TMB

Re: Seasonning the Big Easy

Bluecham

Re: Seasonning the Big Easy

TMB

Re: Seasonning the Big Easy