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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-28-2012, 09:52 PM   #1
Flying_Spaghetti_Monster
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Default How to Properly Season a Pit.

Thick Carbon steel pit. How do you season it.
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Unread 11-28-2012, 10:04 PM   #2
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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.
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Unread 11-28-2012, 11:45 PM   #3
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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 ]
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Unread 11-29-2012, 05:56 AM   #4
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Bacon grease, lard, crisco, olive oil. I'd prefer to use bacon grease. but that's just me, I'm silly like that.
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Unread 11-29-2012, 07:20 AM   #5
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I use Peanut oil. Do it just like you do for seasoning cast iron skillets.
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Unread 11-29-2012, 07:45 AM   #6
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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.
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Unread 11-29-2012, 08:14 AM   #7
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Pam makes a BBQ grill spray. Used it to season my uds. Worked great !
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Unread 11-29-2012, 09:05 AM   #8
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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.
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Unread 11-29-2012, 09:20 AM   #9
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What about a mess of pork butts and briskets?

All kidding aside any of the above should work.
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Unread 11-29-2012, 09:42 AM   #10
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Quote:
Originally Posted by JS-TX View Post
What about a mess of pork butts and briskets?
.
you're not suppose to season it like that?
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Unread 11-29-2012, 01:21 PM   #11
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Quote:
Originally Posted by Cloudsmoker View Post
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.
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/colle...mokepoints.htm
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Unread 11-30-2012, 11:08 AM   #12
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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!!
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Unread 11-30-2012, 01:15 PM   #13
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Quote:
Originally Posted by Bludawg View Post
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.

+1 on the flax seed oil is the best.
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