Seasoning in Winter

[Aebs]

Hey y'all,

My wife got me a Brinkmann Smoke King DeLuxe for Christmas, God Bless her. I oiled this bad boy up and I have it under a tarp, but I got to thinking -- Are there any special precautions to seasoning a smoker for the first time in winter? I mean, if I get the chamber to over 300* while seasoning, but it is 5 degrees outside, is this an issue?

I assume that most of you have had the good sense to season while it's warm outside or live where it is always warm outside. But if any of you north of the Mason-Dixon line have done this, I'd appreciate your insight. And if anyone else wants to contribute wild speculations, I'll take those, too.

Thanks,

Mike

 

[chad]

Well, that's certainly a new question!

Since we don't have much cold weather here in the Tampa Bay area I'll will definately leave this to the brothers up north.

Intuition tells me you can pick a nice day (doesn't have to be warm) and season away.

 

[Bill-Chicago]

I seasoned in about 40* weather

Its making sure you get up in the 350-400 range for a few hours that is most important

IMO

 

[tommykendall]

Heat is heat IMO. Doesn't make a hill of beans differnce to me if I smoke in 20 degrees or 90 degrees air temperature. It's the pit temp that counts. It might take a little more fuel or take awhile longer to season, but at least fire the farker up so you can use it.

 

[BBQchef33]

Season away!!!! Believe me, get that pit up to 400 degrees and the metal will be hot regardless of outside temps. Aside from rain, outside temps wont make a difference.

 

[Solidkick]

You know, that is a dang good question!

I think I'd try to make sure my coal bed was spread out evenly to avoid causing any warping of the firebox lid. I got mine too hot using the charcoal basket, now I have to put a block on it to hold one corner of the lid down.

 

[chris1281982]

I've got a question about seasoning my smoker, I've got some hickory that has been split but it not done yet seasoning, will it leave a bitter taste in the food if I season my smoker with the wood before it gets done seasoning or can I go ahead and season the smoker with it and not have any bitter results

thanks
chris

 

[Arlin_MacRae]

Good question, Chris. I don't know how much bitterness you'll get from the walls in subsequent cooks, but I bet it would be minimal. Maybe use charcoal until your wood dries out.

 

[SP]

The only difference it that it may take longer or more full when its colder, but as stated above heat is heat.

 

[Bill-Chicago]

Crap

For a second there, I thought we had Mike back!!

 

[PimpSmoke]

I did my SKD in freezing temps. Didn't hurt it.

I did the outside of mine with pam when it was still warm but not too hot. Kinda a little rust inhibitor.
​

 

[tjus77]

I've got a question about seasoning my smoker, I've got some hickory that has been split but it not done yet seasoning, will it leave a bitter taste in the food if I season my smoker with the wood before it gets done seasoning or can I go ahead and season the smoker with it and not have any bitter results

thanks
chris

If it is REALLY green, don't use it. If is just not ready for cooking, but will give u decent heat without ugly smoke, use it. My understanding is that heat is the issue more than smoke. But green wood will leave a taste in the pit according to Dave Klose in Houston.