How do you season a new stick burner?

[veryolddog]

Ok......Now that I have made the decision and paid for this new unit, the question that I have is:

How do you season a wood burning smoker?

According to Yoder, you build a fire between 250 and 275 degrees and keep it burning for three to five hours with wood and charcoal until a sheen forms on the smoker.

Now, on You tube, there are also a number of scenarios. One is spraying the total smoker with either peanut oil or canola oil inside and out on everything and then fire it up and run it for 3 to 5 hours.

Then in one video, specifically on a Lang, the guy is spraying his smoker with a garden hose every hour while the fire is burning and then the final spray to clean it off at the end.

So what is your tried and true method of seasoning a wood/charcoal smoker?

I would appreciate the education on this one.

with kind regards,

Ed

 

[teesquare]

Peanut oil.....

It has a much higher smoke point, and is a long term stable oil. It will form a "laquer" on the surfaces to seal and protect the metal better.

[smokeasaurus]

Tee is wise. Also, do not built too hot a fire for a while. Try to run her around 225. This is a great time to get the hang of your new off-set before you have meat in it.....................

[Jaxon]

I built a fire in mine and let it go for about 2 to 3 hours - about 250 to 280.
Then I let it cool down to the point that it was still kinda warm - not hot at all.
Then I took a can of PAM canola spray and sprayed it down top to bottom.  Sprayed the rack on both sides.  Sprayed the sides, etc pretty much like a spray paint.
Then I brought the heat back up for about 30 minutes - about 250 to 275 again.
When it cooled, there was a nice bronze color throughout.
The grates are seasoned beautifully and nothing sticks.
B T W, after each cook, I use a wire brush across the grates while warm and spray 'em down again.

Peanut oil works great...high smoke point...just could not find it in a spray can.

[sliding_billy]

+1 to peanut oil.  Ultimately, you season it by cooking in it... a lot! 

[TwoPockets]

Good advice and just to expand on what Jack said, as soon as I am through cooking and while the meat is resting, I take a brush to the grate and get any crud off them and then spray with canola oil while the grates are still warm. This will keep your grates from rusting and keep them seasoned like a cast iron skillet.

[LostArrow]

I'm guessing that the inside of your cooker is oiled from the factory & you just need to burn it for a few hours to breakdown the oil.
The inside of your cooker will not need re seasoning , however if you use high heat the carbon steel grates need to be sprayed with canola oil , to re season.
Nothing magical about canola oil, just the easiest way to recoil grates.

[squirtthecat]

When we first lit Blue October, we used a boatload of PAM and ran a large fire for a few hours.