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LVBBQMan
09-02-2011, 11:44 PM
Got delayed a few days but the seasoning of my new FatBoy is in progress. Slathered bacon grease on late this afternoon. Used a Weber chimney and Weber fire starter cubes to start off the fire. Very easy to start. Water in the pan. Nearing my 250 degree seasoning temperature . Monitoring the temp from wireless digital thermometer in the house which is in close agreement with the pit thermometer. Got my fingers crossed for a problem free evening.

thenicksfam
09-03-2011, 12:49 AM
Here's to an uneventful night!

LVBBQMan
09-03-2011, 02:57 AM
The FatBoy is officially seasoned! No problems. Temperature was easy to control.

BigBobBQ
09-03-2011, 07:45 AM
awesome now you can get it working for its money....:-D

Smokin Ribs
09-03-2011, 02:22 PM
Pics woulda been nice:clap2:

LVBBQMan
09-03-2011, 02:35 PM
Pics woulda been nice:clap2:

Sorry!!! That did not occur to me and it was not very impressive other than the pit dial was at 250 and there was a stream of smoke coming out of the stack and a digital thermometer lead in the smoke chamber. Will save the pics for tomorrow's ribs.

grill 'em all
09-03-2011, 04:11 PM
Pics woulda been nice:clap2:
X2:pray::pray::pray::pray:

LVBBQMan
09-05-2011, 03:51 AM
Uncontrollable events have delayed the inaugural Fatboy smoke until tomorrow. Ribs are prepared and in the fridge. Will get them rubbed and prepared Johnny Trigg style in the morning and fire up the smoke for a noon start time. Estimate 2.5 hours on the smoker, add the additional Trigg style seasoning, foil and cook for 1.5 hours, then remove from foil and cook until bend testing and temp say they are ready. Hope to chow down by 6:00 p.m. for the perfect end to the Labor Day weekend. Will post pics of the whole event after we have finished.