JG1971
Knows what WELOCME spells.
Hey all - was curious everyone's opinions, was having a conversation with a fellow bbq enthusiast and we had different views
how often do you season your pits, do you do beef tallow/oil on the inside and outside? what's your preference
Just got my new pit which is how the conversation came up. I did beef tallow inside and out got the pit going for 5 hours then let it cool, reapplied some more tallow and fired it up for another 6hours around 300 degrees to get a good layer of smoke on the metal. I am thinking I will do one more before putting any food inside. This is where me and my friend disagree he thinks only put tallow on the inside and the first smoke is more then enough.
I am also planning on re-applying tallow every 5-6 cooks ... overkill?
Its a new smoker and a prized possession so want to keep it in perfect smoky condition.
how often do you season your pits, do you do beef tallow/oil on the inside and outside? what's your preference
Just got my new pit which is how the conversation came up. I did beef tallow inside and out got the pit going for 5 hours then let it cool, reapplied some more tallow and fired it up for another 6hours around 300 degrees to get a good layer of smoke on the metal. I am thinking I will do one more before putting any food inside. This is where me and my friend disagree he thinks only put tallow on the inside and the first smoke is more then enough.
I am also planning on re-applying tallow every 5-6 cooks ... overkill?
Its a new smoker and a prized possession so want to keep it in perfect smoky condition.