Quick UDS question

[SmokenIdaho]

I see guys talking about seasoning there UDS I can't see what difference it makes. But there must be one. What is it?

 

[dgassaway]

Ok, you got us...we just do it so we can eat the fattie. I season mine several times a year! :becky:

 

[Captain Dave]

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.

 

[sdb25]

Makes absolutely no difference.

 

[1FUNVET]

A reason to have a fire and drink a beer :laugh::laugh:

 

[Bluesman]

What he said^^^^^^^^^ Plus it allows you to do some temp checks, before you cast on the first slab o pork :-D

 

[Alan in Ga]

I like the fire and beer idea mine may need reseasoning at least twice a week.

 

[1FUNVET]

I like the fire and beer idea mine may need reseasoning at least twice a week.

Minimum of once a week.:thumb:

The more the merrier.

 

[sdb25]

I like the fire and beer idea mine may need reseasoning at least twice a week.

Got to wondering; do I even need the fire?

And can I season it with whiskey instead of beer?

 

[Yleekyoti]

soak the smoke wood in some jack daniels!!! Gives the barrel a great smell!

 

[earthling30]

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]

What about rust does it have any effect at all?

 

[bmolloy]

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]

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.