Seasoning smoker

billfish73 · Jul 10, 2010

I am the proud new owner of a Pitmaker 58" magum sniper. Can you guys share the best ways to season a new smoker. Do you use Pam canola spray or just plain oil in a spray bottle?. DO I leave the racks in or out and if the racks are left in do they get sprayed too. Also how long would you season for?

Thanks

Lake Dogs · Jul 10, 2010

Whatever you use, DO NO use any form of canola. Been there, done that, it's
gawd aweful smell. Some use vegetable oil; others peanut oil. I use lard. Leave
the racks in, spray/coat them as well. Brand new, I'd season it twice, but that's
me. 3 or 4 hours each time.

For lard, just melt it, then allow it to cool (for your hands), then wipe it all inside and
all over the racks, etc.

qnbiker · Jul 11, 2010

I've used Pam and vegetable oil (in a spray bottle). The vegetable oil dripped all over my deck while the Pam seemed to stick better. Just a thought.

Chef Jim · Jul 11, 2010

I usually use a veg oil and put it on with a paint brush. I like to leave the grates out cause I like to season at as high a temp as possible, You can season them later. Or put them in your oven.

NRA4Life · Jul 11, 2010

A couple months ago I referred another brethren to the Lang website since that have detailed instructions that I have followed before, here is the link.
http://www.pigroast.com/care.htm

el_matt · Jul 11, 2010

I sprayed my UDS with a generous coating of Pam, while my full chimney was heating up. I then put my half-full basket in, and opened all vents. After an hour or so, I pulled the basket and sprayed Pam again. I did this 3 or 4 times. I even sprayed Pam on the bare metal on the outside.

I'm not saying this is the 'right' way to do it, just the way I did it. I haven't seen any rust yet.

Matt

Jester · Jul 11, 2010

billfish73 said:
I am the proud new owner of a Pitmaker 58" magum sniper.

Excellent suggestions above. What I would recommend you do is call Victor at Pitmaker and get his advice. :thumb:

billfish73 · Jul 11, 2010

thanks for all the info guys.

Jester I spoke to George and he recommended a spraying of Pam and 2-3 hour smoke at 250/

Almost done. 15 mins to go and then my first ribs will go on

Seasoning smoker

billfish73

Knows what a fatty is.

Lake Dogs

Quintessential Chatty Farker

qnbiker

is Blowin Smoke!

Chef Jim

Babbling Farker

NRA4Life

is Blowin Smoke!

el_matt

Babbling Farker

Jester

Full Fledged Farker

billfish73

Knows what a fatty is.

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