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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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10-03-2008, 10:29 PM
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#1 |
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Got Wood.
Join Date: 06-18-08
Location: Blank, MO
Name/Nickname : Crocker84
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Seasoning?
I just got my new spicewine this week and I plan to light it up for the first time tomorrow morning. I plan to oil the inside and get it up to about 300 for a few ours to get it seasoned. Does this sound pretty typical. Are there any hints or tricks I should know? I figured no water in the water pan for seasoning as well. Any opinions are welcome.
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10-10-2008, 08:22 PM
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#2 | |
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Full Fledged Farker
  Join Date: 03-26-08
Location: Austin .:. TX
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Quote:
Hey fellas hook a couple of brethren up! |
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10-11-2008, 02:41 AM
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#3 |
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is one Smokin' Farker
Join Date: 06-13-08
Location: San Luis Obispo, CA
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I do believe so... No water or wood chunks on first burn.
__________________
NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ |
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10-11-2008, 06:20 AM
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#4 |
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Full Fledged Farker
Join Date: 03-26-08
Location: Austin .:. TX
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Thanks for the response. So to make sure I've got this correctly, load the fuel tray up with charcoal and let the rig roll for the fuel burn. Is that correct?
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10-11-2008, 08:51 AM
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#5 |
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is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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I just let the first cook season the cooker no need to rub down with oil.....gotta maze grate for the charcole and get a better and longer burn seems the temps. stabilize alot better
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