SmokenIdaho
Knows what a fatty is.
I see guys talking about seasoning there UDS I can't see what difference it makes. But there must be one. What is it?
Quick UDS question
- Thread starter SmokenIdaho
- Start date
D
dgassaway
Guest
Ok, you got us...we just do it so we can eat the fattie. I season mine several times a year! :becky:
Captain Dave
is one Smokin' Farker
It's not that big of a deal. You know when you get a new grill, may it be a gasser, charcoal or what have you, the first cook doesn't have the "taste"? Its kind of like that. Spray some Pam on the inside walls, and let it smoke about half an hour, and consider it done.
Alan in Ga
is Blowin Smoke!
I like the fire and beer idea mine may need reseasoning at least twice a week.
1FUNVET
Babbling Farker
sdb25
is one Smokin' Farker
Got to wondering; do I even need the fire?
And can I season it with whiskey instead of beer?
Yleekyoti
Full Fledged Farker
soak the smoke wood in some jack daniels!!! Gives the barrel a great smell!
earthling30
Full Fledged Farker
By Seasoning my one and only UDS helped me figure out what I need to do to maintain a constant temp. This was very helpful since it's so much different than cooking on my Chargriller.
SmokenIdaho
Knows what a fatty is.
What about rust does it have any effect at all?
bmolloy
Knows what a fatty is.
Seasoning also has the double effect of rust prevention - you'll have a thin layer of oil and smoke around the inside that rust doesn't like to grow on. I say spray it with cooking oil (pam) and do a test burn. And as mentioned previously, it WILL NOT season correctly unless the operator consumes an adult beverage or two.
BigButzBBQ
is Blowin Smoke!
The corrosion aspect and the flavoring aspects are my main reasons. Have actually found that the food absorbs the "hot metal smell" of raw steal.
