season new smoker?

ChiTown_Porker · Apr 24, 2008

I friend of mine told me that i should season my new smoker, but didn't know how to do it himself. Is that something i should do for my new WSM? If so, how would i go about doing that?

Thanks Guys!

bigabyte · Apr 24, 2008

WSM's don't really need this because they have an enamel coating. Seasoning is normally to build a patina on metal to protect it and give a non-stick coating (iron skillets for example). However, since not all parts (nuts, bots, grids, etc) are enamel coated, I just give a quick spray on all parts with some PAM before the first cook. Just didn't seem right to me to not season a smoker. It's like a ritual almost with a new smoker.

MilitantSquatter · Apr 24, 2008

Chris nailed it. You don't need to as it's ready to go after assembly. But if you must, a quick spray of PAM on the hardware will ease your concerns without hurting it.

Kevin · Apr 24, 2008

bigabyte said:
WSM's don't really need this because they have an enamel coating. Seasoning is normally to build a patina on metal to protect it and give a non-stick coating (iron skillets for example). However, since not all parts (nuts, bots, grids, etc) are enamel coated, I just give a quick spray on all parts with some PAM before the first cook. Just didn't seem right to me to not season a smoker. It's like a ritual almost with a new smoker.

Yep. No need to season WSM, but what my esteemed colleague suggested, is exactly what I would do.

Hacksaw · Apr 24, 2008

I season my smoker every season just to give it a nice fresh coat of smoke

seriously you should load it up just like you are going to cook and fire it up without any food for a couple hours (spay the entire inside surface with Pam as mentioned earlier) with the temp at 240-250 degrees. Have fun.Hacksaw

ChiTown_Porker · Apr 25, 2008

Thanks Guys! I'll just start this baby up then!

Divemaster · Apr 25, 2008

Hacksaw said:
I season my smoker every season just to give it a nice fresh coat of smoke seriously you should load it up just like you are going to cook and fire it up without any food for a couple hours (spay the entire inside surface with Pam as mentioned earlier) with the temp at 240-250 degrees. Have fun.Hacksaw

I agree with Chris, but I don't think you need to do a 2 hour pre-cook on this unit. On others (like my Lang), I did the pre-cook because it doesn't come coated....

season new smoker?

ChiTown_Porker

Knows what a fatty is.

bigabyte

somebody shut me the fark up.

MilitantSquatter

Moderator

Kevin

Quintessential Chatty Farker

Hacksaw

Guest

ChiTown_Porker

Knows what a fatty is.

Divemaster

somebody shut me the fark up.

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