Originally Posted by sliding_billy
Have you talked to him about what his pre-seasoning procedure is? You might be wasting some effort re-seasoning depending on what he is planning on doing. What thickness metal are you using for the isolation plate?
I will talk to him about that when I pick it up. I don't want him to have to type out some long procedure when he is working hard on our builds
Fewer interruptions = fewer delays ;)
We didn't talk about the thickness for that plate, I just told him what I wanted and the purpose.
- My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link
- Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG
w/ Craycort Cast Iron Grates
- Mini WSM (from SJS)