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Old 07-18-2011, 05:48 PM   #10
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

All 6 of the UDS I have made have had the "dreaded" red liner. Takes about 1-1/2 hours with the weed burner from the outside to get it off. Then pressure wash (high pressure) the inside. I then give the barrely a good, greasy seasoning with a fatty or 2 that I don't eat. Then you've got an amber enamel on the inside. Good to go.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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