TXNewbie
Full Fledged Farker
OK guys - my OCD is in overdrive.
Chris at Lone Star Grillz recommends PAM to season my new smoker. Same for my new grill on the way.
Others simply use vegetable oil.
I am an avid cast iron user in the kitchen, and have used the flaxseed method as outlined by Cheryl Canto and Cooks Illustrated with GREAT success. It us much more effective and durable than most other methods when done correctly.
I was thinking about seasoning my smoker and grill with flax seed oil, however an important part of the step as outlined in CI is to get the cast iron smoking hot - over 400 degrees. I know from experience if this not done it can become a bit sticky.
Yet Chris as LSG is adamant not to take the smoker above 250 - preferably even 225 during the initial seasoning. This has me wondering if the flax seed method will work.
My other concern is FSO can have an "off" taste. Do I run the risk of introducing this off taste to the unit which my through off future cooking tastes?
What do you guys think?
Chris at Lone Star Grillz recommends PAM to season my new smoker. Same for my new grill on the way.
Others simply use vegetable oil.
I am an avid cast iron user in the kitchen, and have used the flaxseed method as outlined by Cheryl Canto and Cooks Illustrated with GREAT success. It us much more effective and durable than most other methods when done correctly.
I was thinking about seasoning my smoker and grill with flax seed oil, however an important part of the step as outlined in CI is to get the cast iron smoking hot - over 400 degrees. I know from experience if this not done it can become a bit sticky.
Yet Chris as LSG is adamant not to take the smoker above 250 - preferably even 225 during the initial seasoning. This has me wondering if the flax seed method will work.
My other concern is FSO can have an "off" taste. Do I run the risk of introducing this off taste to the unit which my through off future cooking tastes?
What do you guys think?
