Should I re-season?

Chef Jim · 02-16-2010, 12:56 PM

Hello all,

I just unloaded my new smoker, well new to me and my first. It's a NB Bandera. I took a chance and bought this sight unseen cause it seemed to be a good deal. It's the old style with the heavy metal.

I cleaned it out. The seller met me half way but had not cleaned out any ash. It was all over!

The smoker is in pretty good shape but the racks and box are kind of sticky. I have no idea what he cooked in it.

I was thinking a good hot fire and then a re-season might be a good thing to do. Does any one have a suggestion on how to do this, should I do this, and what kind on oil would I use,

I am unable to post a photo right now, sorry about that.

Thanks, Jim

bigabyte · 02-16-2010, 02:37 PM

I would burn it out first too. Use a fair amount of lump charcoal to get her hot, that will burn clean, run it with the intakes/exhaust fully open. Afterwards, scrape it out, and anything left you can either hit with a power washer, wire brush, whatever it takes. For oil, Vegetable Oil, Crisco, Lard, you get the idea. Then make a regular sized fire and let it burn out and cool down to season.

BBQchef33 · 02-16-2010, 02:41 PM

i heat my bandera up and then spray it with the hose for a good steam cleaning. dont go much over 300 inside though because im not sure the steel on the bandera can handle the shock and not warp. I have done it at 300 and it was fine. Scrape out any real heavy globs and reseason by alternating between high heat(350+) and heavy smoke(damper down). Do that for 3-4 hours.

On edit.. When i do this, i use a high pressure/Low volume nozzle on the hose.. it takes off all the grease, and the steam helps to soften it up, but the low volume does not cool the steel to fast.

Chef Jim · 02-16-2010, 02:41 PM

Chris, thanks for the tip, will start that tomorrow. Wasn't sure about using a pressure washer but I do have one so I might try it. Thanks

Chef Jim · 02-16-2010, 02:44 PM

And to the Grand Poobah, Thank you too.

02-16-2010, 12:56 PM	#1
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Should I re-season? Hello all, I just unloaded my new smoker, well new to me and my first. It's a NB Bandera. I took a chance and bought this sight unseen cause it seemed to be a good deal. It's the old style with the heavy metal. I cleaned it out. The seller met me half way but had not cleaned out any ash. It was all over! The smoker is in pretty good shape but the racks and box are kind of sticky. I have no idea what he cooked in it. I was thinking a good hot fire and then a re-season might be a good thing to do. Does any one have a suggestion on how to do this, should I do this, and what kind on oil would I use, I am unable to post a photo right now, sorry about that. Thanks, Jim __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

02-16-2010, 02:37 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I would burn it out first too. Use a fair amount of lump charcoal to get her hot, that will burn clean, run it with the intakes/exhaust fully open. Afterwards, scrape it out, and anything left you can either hit with a power washer, wire brush, whatever it takes. For oil, Vegetable Oil, Crisco, Lard, you get the idea. Then make a regular sized fire and let it burn out and cool down to season. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-16-2010, 02:41 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	i heat my bandera up and then spray it with the hose for a good steam cleaning. dont go much over 300 inside though because im not sure the steel on the bandera can handle the shock and not warp. I have done it at 300 and it was fine. Scrape out any real heavy globs and reseason by alternating between high heat(350+) and heavy smoke(damper down). Do that for 3-4 hours. On edit.. When i do this, i use a high pressure/Low volume nozzle on the hose.. it takes off all the grease, and the steam helps to soften it up, but the low volume does not cool the steel to fast. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

02-16-2010, 02:41 PM	#4
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Chris, thanks for the tip, will start that tomorrow. Wasn't sure about using a pressure washer but I do have one so I might try it. Thanks __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

02-16-2010, 02:44 PM	#5
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	And to the Grand Poobah, Thank you too. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

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