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-   -   How to Properly Season a Pit. (http://www.bbq-brethren.com/forum/showthread.php?t=148636)

Flying_Spaghetti_Monster 11-28-2012 09:52 PM

How to Properly Season a Pit.
 
Thick Carbon steel pit. How do you season it.

BBQ Bandit 11-28-2012 10:04 PM

Fire the pit up hot - over 300* and use bacon grease to season the interior grates (like a cast iron skillet).
Keep the pit at temp for a few hours. Some use PAM spray or canola - a high temp oil.

Lang suggest closing upper damper to "smoke cure" the grates for a couple hours.
I also coat the exterior for some weather protection... allowing the grease to bake on.

stephan 11-28-2012 11:45 PM

Pretty much what Bandit says. I use spray Pam its just easier and I put it on everything inside and out [ I wipe down the outside ]

GreenDrake 11-29-2012 05:56 AM

Bacon grease, lard, crisco, olive oil. I'd prefer to use bacon grease. but that's just me, I'm silly like that.

Zig 11-29-2012 07:20 AM

I use Peanut oil. Do it just like you do for seasoning cast iron skillets.

Cloudsmoker 11-29-2012 07:45 AM

Been using Canola oil - thinking that it holds better together at higher temps.
My real recommendation is to cover yourself with clothes you don't care about. I generally seem to get it everywhere.

jrn 11-29-2012 08:14 AM

Pam makes a BBQ grill spray. Used it to season my uds. Worked great !

Bludawg 11-29-2012 09:05 AM

The best thing to use is Flaxseed oil you can get it at a health food store 2nd best is a thin layer of crisco 400 deg 1 hr either way.

JS-TX 11-29-2012 09:20 AM

What about a mess of pork butts and briskets? :crazy:

All kidding aside any of the above should work.

Panthers65 11-29-2012 09:42 AM

Quote:

Originally Posted by JS-TX (Post 2283890)
What about a mess of pork butts and briskets? :crazy:
.

you're not suppose to season it like that? :twitch:

Rover24 11-29-2012 01:21 PM

Quote:

Originally Posted by Cloudsmoker (Post 2283823)
Been using Canola oil - thinking that it holds better together at higher temps.
My real recommendation is to cover yourself with clothes you don't care about. I generally seem to get it everywhere.

I use Pam, which is just canola oil. Just make sure that you get the pit up over 400* for at least an hour. The smoke point for Canola oil is 400*. What you are doing is turning the liquid oil into a solid through carbonization. Same process for seasoning cast iron cookware. Whatever oil you use, make sure you cure it at a temp higher than the smoke point of the oil. Here is a reference I use for oils I use in seasoning cast iron:

http://www.goodeatsfanpage.com/colle...mokepoints.htm

columbia1 11-30-2012 11:08 AM

I like to use those meaty beef back ribs from Restaurant Depot, just fill the smoker with them and all that WONDERFUL fat dripping down into the bottom will season it!!

Yellowhair42 11-30-2012 01:15 PM

Quote:

Originally Posted by Bludawg (Post 2283879)
The best thing to use is Flaxseed oil you can get it at a health food store 2nd best is a thin layer of crisco 400 deg 1 hr either way.


+1 on the flax seed oil is the best.


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