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Unread 06-25-2013, 07:36 AM   #1
CtTradArcher
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Default Seasoning my Brethren inspired offset

Today's the day! I finished my build last Thursday, but did not have the time to season it because I was away for the weekend.
Washed it all down last night and oiled it up this morning, then fired it up. Started with some Kingsford Competition charcoal and then some maple splits. All is going very well so far.
I stopped at BJ's last night and picked up two racks of babybacks for my first cook.
Anyone know how long I should let it season before throwing on the ribs?
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Unread 06-25-2013, 07:54 AM   #2
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Looking really good. If you can get it up to +400* to make sure you are well above the smoke point of the oil (no real science, that's just what I do) for an hour or so that would be good and check to make sure all the moisture/puddled oil is pretty much gone. Use the time to experiment with inlet settings and how to control the size & heat of the fire. Should be pretty easy to get the temps down when you want to cook. Can't wait ti see the firstribs. Good luck.
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Unread 06-25-2013, 07:55 AM   #3
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Thanks Dave! Appreciate the help. I will go crank it up...
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Unread 06-25-2013, 08:37 AM   #4
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We are going to light ours for the 1st time this weekend too. I'm glad I read this post. Didn't think about the oil that has pooled in the bottom. I'm going to clean that up first. We will probably just smoke some fatty's.
Thanks for posting.
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Unread 06-25-2013, 08:37 AM   #5
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Cranked it up to 400 degrees. Using my food probe at one end of the smoker and bbq probe on the other. Temp difference end-to-end is under 10 degrees. I guess that's the advantage of reverse flow! Spring steel vent control looks like it's going to work out very well.
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Unread 06-25-2013, 08:41 AM   #6
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spray it with canola pam and run it to 400 for 2 hrs. let it cool, rub it good with a onion all over the inside 400 once more and your good to go. from that point just use a wire brush. the seasoning and patina will keep the food tasting great
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Unread 06-25-2013, 08:46 AM   #7
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Quote:
Originally Posted by jmoney7269 View Post
spray it with canola pam and run it to 400 for 2 hrs. let it cool, rub it good with a onion all over the inside 400 once more and your good to go. from that point just use a wire brush. the seasoning and patina will keep the food tasting great
What's the onion taste like?
Seriously, CtTradArcher, you might want to pull those probes out while you are running hot, some of them get damaged at around 500*
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Unread 06-25-2013, 08:59 AM   #8
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Just read the owner's manual. Supposed to be good up to 570 degrees, but I will pull them regardless. Thanks for the heads up!
JMoney, Thanks for your input!
Pappy, Your build was one of the ones that got me going on this project! I hope you are planning on posting pics of your seasoning and first cook.
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Unread 06-25-2013, 10:42 AM   #9
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Ribs are on! Hope they come out good. Sure was a decent amount of work to get to this point...
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Unread 06-25-2013, 12:44 PM   #10
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looks like the start of another build on the trailer hooked to the dodge! lol
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Unread 06-25-2013, 01:01 PM   #11
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Sure is! Much bigger than the one I just completed. I wanted to get one build under my belt before cutting into the compressor tank. It was harder to come by than the propane tank and woodstove I used for this build.
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Unread 06-25-2013, 01:26 PM   #12
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thats good... i used a propane tank in my build.. make sure you post plenty of pics along the way!! and offsets are just better in my book.. lol
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Unread 06-25-2013, 03:02 PM   #13
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Looking good! I am thinking another 30 minutes, then foil and into the cooler!
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Unread 06-25-2013, 03:42 PM   #14
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Looking good! The heat looks like it is hitting the ribs very evenly, if anything it looks a tad warmer on the left (end opposite the firebox where the RF baffle ends); that's how mine works, about 5*-10* warmer on the end opposite the firebox. Bet your variation is even less because your cook chamber is more compact. Those ribs are going to be great!
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Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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Unread 06-25-2013, 06:10 PM   #15
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Ribs were a success! My daughter and I wiped out a whole rack.

Thanks again to all those that gave me advice and encouragement.
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All that you bring into the lives of others will come back to you in your own. Good or Bad.

Large UDS, Small UDS, CG Akorn, NB Offset, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes.
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