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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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12-14-2012, 08:58 AM | #1 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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Seasoning a new Smoker - Advice
Hey everyone! I'm new to this forum, my first post actually. Yesterday I took possession of my new smoker. It's a beast. Its a large trailer pulled off set wood burner. (Still working on learning the acronyms )
This is the first time I've actually had to break in my own pit, and I was wondering if you have any advice? Thanks! Brian Gig'em99 |
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12-14-2012, 09:22 AM | #2 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Are you talking about raw steel? If so rub some lard or Crisco on the grates, the rest of the inside will take care of it's self. Do a few hours burn I don't think you can get that stick burner to hot to do any harm. Callback when supper is ready.
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12-14-2012, 09:23 AM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Light coat of crisco shortening and burn it Hot 350+ for an hr the Idea is to carbonize the shortening like a seasoning a CI skillet.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-14-2012, 10:23 AM | #4 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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Good enough! I'll just treat this beast like a giant cast iron skillet.
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12-14-2012, 10:28 AM | #5 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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That's it; same as a cast iron skillet.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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12-14-2012, 10:33 AM | #6 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Those cans that spray vegetable oil work great!
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[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] |
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12-14-2012, 10:37 AM | #7 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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12-14-2012, 11:45 AM | #8 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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That could certainly work!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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12-14-2012, 12:01 PM | #9 |
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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From the Klose website under "pit curing"
A new BBQ pit should be cured like a new iron skillet. You may chose to rub the inside of the pit with Pam, peanut oil, cooking oils, or even bacon grease left over from bacon cooked on the stove. Then you light the pit with a medium fire, say 220 degrees for those of you with smokers. Choke the smokestack control about 1/2 and let it smoke heavily. A few hours is good, the longer the better. A Pit will cure without oils, but the buildup of the resin base on the doors doesn't seem to hold very well over the years. I have made maybe 100,000 BBQ pits, noticing the pits seated with oils seem to produce better results. Once again, be careful with green woods. Some will produce very bitter tastes. Please do not ever use green mesquite in a smoker. |
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12-14-2012, 02:09 PM | #10 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Last Spring I blundered into a a used Offset at an Estate Sale. Got a buy. Hauled it home and used a wire brush on the insides and on the grill grates. When I got thru, I cleaned it then smeared on Crisco pretty heavy on the insides. (I put on too much Crisco, but no harm.) The Crisco dripped out into a 1 gallon bucket when it started melting. I sprayed oil on the grates, cause the checks are hard to get into with the Crisco.
I stoked it up with Pecan Wood then, I smoked 6 rack of St. Louis Style Ribs... I kept my temps between 275° and 300° till done. The insides of my grill turned out a shiny black and it smells fantastic. I would have done the outsides of the Offset too, except it had been sprayed with High Temp Stove Paint, and was in good shape. (You never know what you will find behind the houses at Estate Sales.) Last edited by Ole Man Dan; 12-14-2012 at 02:12 PM.. Reason: quotation mark left off... |
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12-14-2012, 02:29 PM | #11 |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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Seems like a lot of good info on the Klose website.
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12-14-2012, 02:33 PM | #12 | |
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX
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