How to Properly Season a Pit.

Flying_Spaghetti_Monster · 11-28-2012, 09:52 PM

Thick Carbon steel pit. How do you season it.

BBQ Bandit · 11-28-2012, 10:04 PM

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.

stephan · 11-28-2012, 11:45 PM

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 ]

GreenDrake · 11-29-2012, 05:56 AM

Bacon grease, lard, crisco, olive oil. I'd prefer to use bacon grease. but that's just me, I'm silly like that.

Zig · 11-29-2012, 07:20 AM

I use Peanut oil. Do it just like you do for seasoning cast iron skillets.

Cloudsmoker · 11-29-2012, 07:45 AM

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.

jrn · 11-29-2012, 08:14 AM

Pam makes a BBQ grill spray. Used it to season my uds. Worked great !

Bludawg · 11-29-2012, 09:05 AM

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.

JS-TX · 11-29-2012, 09:20 AM

What about a mess of pork butts and briskets?

All kidding aside any of the above should work.

Panthers65 · 11-29-2012, 09:42 AM

Quote:

Originally Posted by JS-TX

What about a mess of pork butts and briskets?

.

you're not suppose to season it like that?

Rover24 · 11-29-2012, 01:21 PM

Quote:

Originally Posted by Cloudsmoker

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

columbia1 · 11-30-2012, 11:08 AM

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!!

Yellowhair42 · 11-30-2012, 01:15 PM

Quote:

Originally Posted by Bludawg

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.

11-28-2012, 09:52 PM	#1
Flying_Spaghetti_Monster On the road to being a farker Join Date: 10-13-12 Location: Farmington, Utah	How to Properly Season a Pit. Thick Carbon steel pit. How do you season it.

11-28-2012, 10:04 PM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	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. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

11-29-2012, 07:20 AM	#5
Zig Knows what a fatty is. Join Date: 04-03-12 Location: Chambersburg,Pa	I use Peanut oil. Do it just like you do for seasoning cast iron skillets. __________________ Zigs Pig BBQ Team, KCBS, CBJ

11-29-2012, 07:45 AM	#6
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	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. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

11-29-2012, 08:14 AM	#7
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	Pam makes a BBQ grill spray. Used it to season my uds. Worked great ! __________________ UDS, mini wsm, 22.5" weber kettle

11-28-2012, 11:45 PM	#3
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york	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 ]

11-29-2012, 05:56 AM	#4
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	Bacon grease, lard, crisco, olive oil. I'd prefer to use bacon grease. but that's just me, I'm silly like that.

11-29-2012, 09:05 AM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-29-2012, 09:20 AM	#9
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	What about a mess of pork butts and briskets? All kidding aside any of the above should work.

11-30-2012, 11:08 AM	#12
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	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!! __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]