Originally Posted by N8man
I post this question in earnest, in the hopes of beginning a civil discussion
on the subject of Barrel Burning.....This is something I have pondered on a while..
Riddle me this, if a food grade barrel that has the methyl-ethyl-poly-bad-stuff liner, or not, in it, gets burned out completely to bare nekkid metal and is thought to be safe to BBQ with, why then is the run of the mill barrel, that contained stuffs without a liner be considered an unwise choice if it also is burned out in the same fashion???....
And I'm talking the reddish-white, glowing metal kinda burn........
I'm *not* a chemist or physicist or metallurgist, but it makes sense to me that the spray-on liners aren't liquid enough to penetrate into the porous steel of the drum the same way liquid chemicals may embed themselves only to be released over time into food. So I'd think once burned off, the red / tan liners leave the steel pretty clean and ready for sealing via seasoning burn, like cast iron.
My 2 cents.