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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-25-2007, 07:48 PM
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#1 |
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Full Fledged Farker
Join Date: 01-31-06
Location: Auburn, Ca
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One Quick Question
Okay really two questions! 1. Should i have my grills in the pit when I season it? 2. Was I right in only painting the outside of both the firebox and cooking chamber?
I just looked at a couple of pics of pits and the inside of the firebox looked painted. Thanks!
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Mike Bar-B-Chef offset Ancient Weber Kettle Weber Kettle Gold Proud owner of "The Hog" |
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03-25-2007, 07:55 PM
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#2 |
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Take a breath!
Join Date: 02-16-07
Location: Atlanta, GA
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It depends, but I doubt you need to season the grill. You may need to season the grill if it's homemade (like expanded metal or something).
You were correct in only painting the outside.
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Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore) |
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03-25-2007, 08:00 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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No painting of the inside! I would would season the grills as well. .02
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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03-25-2007, 08:14 PM
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#4 |
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is One Chatty Farker
  
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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I would never ever paint the inside of a grill or pit or any vessel that's going to contain my food! Paint (especially paint designed for painting metal) releases toxic fumes as it dries - even more fumes than galvanized steel under heat!
I season my pit by heating it up to a high temp and then rubbing it down with lard while it's hot - and then keeping it hot for a while after word. This creates a nice layer of protein polymers to protect the steel from oxidization. I have never seasoned my grills. But they are porcelain coated so I figure that's one less thing to worry about.
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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03-25-2007, 10:15 PM
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#5 |
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Full Fledged Farker
Join Date: 01-31-06
Location: Auburn, Ca
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Thanks! I just wanted to be sure.
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Mike Bar-B-Chef offset Ancient Weber Kettle Weber Kettle Gold Proud owner of "The Hog" |
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