Seasoning my Brethren inspired offset

CtTradArcher · 06-25-2013, 07:36 AM

Today's the day! I finished my build last Thursday, but did not have the time to season it because I was away for the weekend.
Washed it all down last night and oiled it up this morning, then fired it up. Started with some Kingsford Competition charcoal and then some maple splits. All is going very well so far.
I stopped at BJ's last night and picked up two racks of babybacks for my first cook.
Anyone know how long I should let it season before throwing on the ribs?

dwfisk · 06-25-2013, 07:54 AM

Looking really good. If you can get it up to +400* to make sure you are well above the smoke point of the oil (no real science, that's just what I do) for an hour or so that would be good and check to make sure all the moisture/puddled oil is pretty much gone. Use the time to experiment with inlet settings and how to control the size & heat of the fire. Should be pretty easy to get the temps down when you want to cook. Can't wait ti see the firstribs. Good luck.

CtTradArcher · 06-25-2013, 07:55 AM

Thanks Dave! Appreciate the help. I will go crank it up...

Pappy · 06-25-2013, 08:37 AM

We are going to light ours for the 1st time this weekend too. I'm glad I read this post. Didn't think about the oil that has pooled in the bottom. I'm going to clean that up first. We will probably just smoke some fatty's.
Thanks for posting.

CtTradArcher · 06-25-2013, 08:37 AM

Cranked it up to 400 degrees. Using my food probe at one end of the smoker and bbq probe on the other. Temp difference end-to-end is under 10 degrees. I guess that's the advantage of reverse flow! Spring steel vent control looks like it's going to work out very well.

jmoney7269 · 06-25-2013, 08:41 AM

spray it with canola pam and run it to 400 for 2 hrs. let it cool, rub it good with a onion all over the inside 400 once more and your good to go. from that point just use a wire brush. the seasoning and patina will keep the food tasting great

dwfisk · 06-25-2013, 08:46 AM

Quote:

Originally Posted by jmoney7269

spray it with canola pam and run it to 400 for 2 hrs. let it cool, rub it good with a onion all over the inside 400 once more and your good to go. from that point just use a wire brush. the seasoning and patina will keep the food tasting great

What's the onion taste like?

Seriously, CtTradArcher, you might want to pull those probes out while you are running hot, some of them get damaged at around 500*

CtTradArcher · 06-25-2013, 08:59 AM

Just read the owner's manual. Supposed to be good up to 570 degrees, but I will pull them regardless. Thanks for the heads up!
JMoney, Thanks for your input!
Pappy, Your build was one of the ones that got me going on this project! I hope you are planning on posting pics of your seasoning and first cook.

CtTradArcher · 06-25-2013, 10:42 AM

Ribs are on! Hope they come out good. Sure was a decent amount of work to get to this point...

DownHomeQue · 06-25-2013, 12:44 PM

looks like the start of another build on the trailer hooked to the dodge! lol

CtTradArcher · 06-25-2013, 01:01 PM

Sure is! Much bigger than the one I just completed. I wanted to get one build under my belt before cutting into the compressor tank. It was harder to come by than the propane tank and woodstove I used for this build.

DownHomeQue · 06-25-2013, 01:26 PM

thats good... i used a propane tank in my build.. make sure you post plenty of pics along the way!! and offsets are just better in my book.. lol

CtTradArcher · 06-25-2013, 03:02 PM

Looking good! I am thinking another 30 minutes, then foil and into the cooler!

dwfisk · 06-25-2013, 03:42 PM

Looking good! The heat looks like it is hitting the ribs very evenly, if anything it looks a tad warmer on the left (end opposite the firebox where the RF baffle ends); that's how mine works, about 5*-10* warmer on the end opposite the firebox. Bet your variation is even less because your cook chamber is more compact. Those ribs are going to be great!

CtTradArcher · 06-25-2013, 06:10 PM

Ribs were a success! My daughter and I wiped out a whole rack.

Thanks again to all those that gave me advice and encouragement.

06-25-2013, 07:54 AM	#2
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Looking really good. If you can get it up to +400* to make sure you are well above the smoke point of the oil (no real science, that's just what I do) for an hour or so that would be good and check to make sure all the moisture/puddled oil is pretty much gone. Use the time to experiment with inlet settings and how to control the size & heat of the fire. Should be pretty easy to get the temps down when you want to cook. Can't wait ti see the firstribs. Good luck. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

06-25-2013, 07:55 AM	#3
CtTradArcher On the road to being a farker Join Date: 05-20-13 Location: West Cornwall, Ct	Thanks Dave! Appreciate the help. I will go crank it up... __________________ All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes.

06-25-2013, 08:37 AM	#4
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	We are going to light ours for the 1st time this weekend too. I'm glad I read this post. Didn't think about the oil that has pooled in the bottom. I'm going to clean that up first. We will probably just smoke some fatty's. Thanks for posting. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

06-25-2013, 08:59 AM	#8
CtTradArcher On the road to being a farker Join Date: 05-20-13 Location: West Cornwall, Ct	Just read the owner's manual. Supposed to be good up to 570 degrees, but I will pull them regardless. Thanks for the heads up! JMoney, Thanks for your input! Pappy, Your build was one of the ones that got me going on this project! I hope you are planning on posting pics of your seasoning and first cook. __________________ All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes.

06-25-2013, 12:44 PM	#10
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	looks like the start of another build on the trailer hooked to the dodge! lol __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

06-25-2013, 08:41 AM	#6
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	spray it with canola pam and run it to 400 for 2 hrs. let it cool, rub it good with a onion all over the inside 400 once more and your good to go. from that point just use a wire brush. the seasoning and patina will keep the food tasting great

06-25-2013, 01:01 PM	#11
CtTradArcher On the road to being a farker Join Date: 05-20-13 Location: West Cornwall, Ct	Sure is! Much bigger than the one I just completed. I wanted to get one build under my belt before cutting into the compressor tank. It was harder to come by than the propane tank and woodstove I used for this build. __________________ All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes.

06-25-2013, 01:26 PM	#12
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	thats good... i used a propane tank in my build.. make sure you post plenty of pics along the way!! and offsets are just better in my book.. lol __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

06-25-2013, 03:42 PM	#14
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Looking good! The heat looks like it is hitting the ribs very evenly, if anything it looks a tad warmer on the left (end opposite the firebox where the RF baffle ends); that's how mine works, about 5-10 warmer on the end opposite the firebox. Bet your variation is even less because your cook chamber is more compact. Those ribs are going to be great! __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.