Flying_Spaghetti_Monster
Knows what a fatty is.
Thick Carbon steel pit. How do you season it.
How to Properly Season a Pit.
- Thread starter Flying_Spaghetti_Monster
- Start date
BBQ Bandit
Babbling Farker
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.
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
is one Smokin' Farker
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
is Blowin Smoke!
Bacon grease, lard, crisco, olive oil. I'd prefer to use bacon grease. but that's just me, I'm silly like that.
Zig
Knows what a fatty is.
I use Peanut oil. Do it just like you do for seasoning cast iron skillets.
Cloudsmoker
is one Smokin' Farker
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.
My real recommendation is to cover yourself with clothes you don't care about. I generally seem to get it everywhere.
jrn
Full Fledged Farker
Pam makes a BBQ grill spray. Used it to season my uds. Worked great !
Bludawg
somebody shut me the fark up.
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
is One Chatty Farker
What about a mess of pork butts and briskets? :crazy:
All kidding aside any of the above should work.
All kidding aside any of the above should work.
Panthers65
is one Smokin' Farker
you're not suppose to season it like that? :twitch:
Rover24
Full Fledged Farker
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/collectedinfo/oilsmokepoints.htm
columbia1
is one Smokin' Farker
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!!
