Seasoning a Drum (Hunsaker)

Smokey-T · Dec 16, 2017

Looking for some validation and/ or guidance. I am heading home from a business trip and I have a Hunsaker Vortex Smoker waiting for me that was just delivered. I want to season it today. What I have read leads me to believe this is as follows:

Spray all insides, grates, baskets, etc with Pam. Light up charcoal basket and let run around 300F. Toss on a fatty as a sacraficial piece of meat and enjoy post seasoning.

Correct, anything more or different?

Thanks!

Ted

Ron_L · Dec 16, 2017

Smokey-T said:
Looking for some validation and/ or guidance. I am heading home from a business trip and I have a Hunsaker Vortex Smoker waiting for me that was just delivered. I want to season it today. What I have read leads me to believe this is as follows:

Spray all insides, grates, baskets, etc with Pam. Light up charcoal basket and let run around 300F. Toss on a fatty as a sacraficial piece of meat and enjoy post seasoning.

Correct, anything more or different?

Thanks!

Ted

That is exactly what I did. Well, I did eat the fatty :becky:

KevinJ · Dec 16, 2017

Ted I don't remember spraying the basket but maybe I did, go light on spray oil, a little goes a long way and make sure you have a pan underneath it if you are cooking on a surface you don't want oil/grease dripping on. If I remember correctly I let mine run for 3hrs at 300 and then threw on a fatty.

ssv3 · Dec 16, 2017

What Ron and Kevin said. :thumb: And yes, light on the spray oil. :-D I actually didn't spray fire basket and there's no need IMO.

Congrats on the Hunsaker! I love it more and more with each use.

Smokey-T · Dec 16, 2017

Thanks for the input guys. So after the three hour burn, does it really matter what is put in to smoke? Couldn't I just do three hanging chickens as I planned for my first cook, or do i want something really fat laiden like a fatty to be in there?

el luchador · Dec 16, 2017

I never seasoned either of my drums. After your first long cook they are fully seasoned

Czarbecue · Dec 16, 2017

Smokey-T said:
Thanks for the input guys. So after the three hour burn, does it really matter what is put in to smoke? Couldn't I just do three hanging chickens as I planned for my first cook, or do i want something really fat laiden like a fatty to be in there?

You can put anything really. The fatty is just there if you're just burning charcoal to see how it flows. No need to delay your maiden voyage!

Czarbecue · Dec 16, 2017

Since this thread is attracting Hunsaker owners, can anyone post a well lit picture of the lid hinge when it is opened and closed? Bought it from their website and it came with no instructions.

ssv3 · Dec 16, 2017

Smokey-T said:
Thanks for the input guys. So after the three hour burn, does it really matter what is put in to smoke? Couldn't I just do three hanging chickens as I planned for my first cook, or do i want something really fat laiden like a fatty to be in there?

Anything. I cooked a rack of baby backs after seasoning.

KORND4WG X · Dec 16, 2017

Czarbecue said:
Since this thread is attracting Hunsaker owners, can anyone post a well lit picture of the lid hinge when it is opened and closed? Bought it from their website and it came with no instructions.

Does this help?

Czarbecue · Dec 16, 2017

Thanks Korndawg. That really helps. I couldn't tell how things were to be placed from the website. I also see mine is also not powder coated like the website says as well.

I also have a short bar of steel that hangs from the inside of the exhaust. Any ideas what that is for?

KORND4WG X · Dec 16, 2017

Czarbecue said:
Thanks Korndawg. That really helps. I couldn't tell how things were to be placed from the website. I also see mine is also not powder coated like the website says as well.

I also have a short bar of steel that hangs from the inside of the exhaust. Any ideas what that is for?

If it’s what I’m thinking it’s to hold the lid up if you want to make sure it doesn’t close on you unexpectedly. It swivels down onto the drum. I sometimes use it and sometimes not :icon_shy

Smokey-T · Dec 16, 2017

Here is more if it helps.

Seasoning a Drum (Hunsaker)

Smokey-T

Full Fledged Farker

Ron_L

Administrator

KevinJ

somebody shut me the fark up.

ssv3

somebody shut me the fark up.

Smokey-T

Full Fledged Farker

el luchador

is Blowin Smoke!

Czarbecue

Babbling Farker

Czarbecue

Babbling Farker

ssv3

somebody shut me the fark up.

KORND4WG X

is One Chatty Farker

Czarbecue

Babbling Farker

KORND4WG X

is One Chatty Farker

Smokey-T

Full Fledged Farker

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