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Old 09-02-2009, 04:50 PM   #13
Divemaster
somebody shut me the fark up.
 
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Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Just remember, we were all new at this at one time or another.

One more thing, it was mentioned before but it is important.

You do need to season your cooker. Get a large can or two of "Pam" and spray it down inside real good, and I do mean REAL good. Get a small amount of coals going and put them into your cooker. Bring the cooker to 225-250* and hold ot there for a solid hour. If you need to add more charcoal, go ahead.

This is going to serve 2 purposes. 1-cure your pit and get rid of any oils used to build it. 2- give you a chance to get used to controlling the temps.

You can do this multiple times and should if she, God forbid, sits unused for more than a month and a half.
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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