Season then cook?

[kcquer]

Anybody ever "burn in" their cooker, then throw on some eats? Gonna finish assembling the Cimmaron this morning then oil it up and get that first fire going. I've got 2 slabs of baby backs I'd sure like to toss in there later. Looking forward to learning a little today.

[Solidkick]

Yep I did, and then threw it out, and then found this board........LOL

[BigAl]

I read some where, that you should season it and then let it cool down completely to let the paint "set" before cooking in it.

[TangSooDoMan]

I just got rid of my Cimmaron and got a Bandara. While the Cimmaron looks big, the cooking area is very small because of the hot sopt. Make sure you season the outside and keep a coating of oil on it or it will rust up bad. Good luck.

[BBQchef33]

Not recommended to cook during the seasoning. Your burning off all the manufacturing crap and sealing in the metal. the idea pof seasoning is to get that nasty black coating on the inside of the chamber which BTW, the thicker the better. Dave Klose claims that a pit used for a year cooks more efficently than a new pit and the more "seasoned" it gets, the better it works. His view of the bridge is to alternate between Hi heat(>300-350) and heavy smoke for no less than 4-6 hours. Just that alone is not conducive to cooking. Crank up the heat, then close out the dambers and let stuff smoke. throw chunks of cold mesquite to get the smoke and then open the dampers full up and use a blowdryer to get the coals hot again and give off the heat. alternate between that. ...

u really want food in there while your doin that??? YUK.. !

[kcquer]

Actually, I never would have considered cooking on the same fire as the seasoning but, in the mfgr's instructions (like those are worth spit) they say if you start with enough fuel you'll have enough left over to cook with. Then again they say to start with 8-10 pounds of charcoal!

I am seeing something I'm liking a lot already, the wind is really whipping around today 15-20mph, and the needle ain't movin'. Obviously won't be able to get the amount of stuff in the horz that I get in the vert, but in cold or windy weather I can tell already Rosie is gonna be a sweetheart.

[BBQchef33]

KC.... is the opening to the exhaust vent at grate level on the Cimmaron? Early ones had the vent at the top. if its not at grate level, thats the first mod your gonna need. Use a 52 ounce soup can. I kind of rememebr seeing one wit the vent in the middle on the side which worked out better.

[willkat98]

KC.... is the opening to the exhaust vent at grate level on the Cimmaron? .

Phils opening is different than yours

[kcquer]

Phil, my exhaust is thru the end cap but higher than I would have designed it. You'd need an elbow to bring it to grate level. Don't think its gonna be necessary.

I finished my burn in, opened all doors, scraped out the coals and let it cool for two hours to set the paint. Fired it back up and got ribs on at 2:30p. I put two oven therms between the two racks of bb's, one at each end. When the door therm (also higher than I would have put it) read 235 so did each therm at grate level. Door therm is one of B'manns nice 3" and apparently accurate, or perfectly inaccurate. Enough tech crap. Here's the real deal.
Awsome farking ribs. Fuel was lump/briq mix in chimney to start then only cherry splits and hickory chunk for bed maint. Did one rack with mustard and one with my vinegar spray. Vinegar held rub better, but I used different rubs so it may have been the rub not the mustard. Mustard ribs weren't bad, I will try both again with same rub to see what happens.
Nice pink smoky color clear to the bone, gotta love cherry. Me and Rosie got a date with a brisket real soon. I can't wait.


Phils opening is different than yours

Bill, not going there.

[parrothead]

Quote:

Phils opening is different than yours


Bill, not going there.

Me neither.