How to Properly Season a Pit.

[Flying_Spaghetti_Monster]

Thick Carbon steel pit. How do you season it.

 

[BBQ Bandit]

Fire the pit up hot - over 300* and use bacon grease to season the interior grates (like a cast iron skillet).
Keep the pit at temp for a few hours. Some use PAM spray or canola - a high temp oil.

Lang suggest closing upper damper to "smoke cure" the grates for a couple hours.
I also coat the exterior for some weather protection... allowing the grease to bake on.

 

[stephan]

Pretty much what Bandit says. I use spray Pam its just easier and I put it on everything inside and out [ I wipe down the outside ]

 

[GreenDrake]

Bacon grease, lard, crisco, olive oil. I'd prefer to use bacon grease. but that's just me, I'm silly like that.

 

[Zig]

I use Peanut oil. Do it just like you do for seasoning cast iron skillets.

 

[Cloudsmoker]

Been using Canola oil - thinking that it holds better together at higher temps.
My real recommendation is to cover yourself with clothes you don't care about. I generally seem to get it everywhere.

 

[jrn]

Pam makes a BBQ grill spray. Used it to season my uds. Worked great !

 

[Bludawg]

The best thing to use is Flaxseed oil you can get it at a health food store 2nd best is a thin layer of crisco 400 deg 1 hr either way.

 

[JS-TX]

What about a mess of pork butts and briskets? :crazy:

All kidding aside any of the above should work.

 

[Panthers65]

What about a mess of pork butts and briskets? :crazy:
.

you're not suppose to season it like that? :twitch:

 

[Rover24]

Been using Canola oil - thinking that it holds better together at higher temps.
My real recommendation is to cover yourself with clothes you don't care about. I generally seem to get it everywhere.

I use Pam, which is just canola oil. Just make sure that you get the pit up over 400* for at least an hour. The smoke point for Canola oil is 400*. What you are doing is turning the liquid oil into a solid through carbonization. Same process for seasoning cast iron cookware. Whatever oil you use, make sure you cure it at a temp higher than the smoke point of the oil. Here is a reference I use for oils I use in seasoning cast iron:

http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm

 

[columbia1]

I like to use those meaty beef back ribs from Restaurant Depot, just fill the smoker with them and all that WONDERFUL fat dripping down into the bottom will season it!!

 

[Yellowhair42]

The best thing to use is Flaxseed oil you can get it at a health food store 2nd best is a thin layer of crisco 400 deg 1 hr either way.

+1 on the flax seed oil is the best.