How to Season a Smoker
Now that you have bought a new smoker of your choice, you can’t wait to try it out on some mouth-watering barbeque. However, did you know that you have to season it first before you utilize it? The primary reason why you need to cure or pre-season the smoker is to remove unwanted odors that it has from the manufacturing process.
In addition to that, the process will prevent any rusting and maintain the item’s durability. We have compiled a comprehensive guide on how to season a smoker effortlessly at the comfort of your abode.
Guide to Seasoning a Smoker
Cleaning the smoker is an essential step as it gets rid of solvents, uncured paint, metal shavings, and oils as well. For that reason, you are eliminating all unwanted smells that might temper with the final taste of your food.
In addition to that, some elements could contaminate your meals leading to health issues. Cleaning the equipment makes it a safe place to grill your meat or pork with peace of mind.
You can start by removing grates, pans, and racks from the smoker to pave the way for washing. Next, you need to get soap and water and clean the accessories that are racks, pans, and grates.
Moreover, it would help if you had the interior sparkling, and that means you ought to clean the firebox. The final step is to air dry the smoker so that all the water that you used dries up and leaves it ready for the next procedure.
Coat with Oil
- Apply oil on the interior of the smoker, including the lid and door. You can either wipe using a soft cloth or a can of cooking spray. Both tools will do the magic so that the smoker can have a protective layer of oil.
- Coat the racks and grates with a thin coat of oil and ensure that you reach all the zones for fantastic results.
- Leave the oil to soak in for about 5 to 10 minutes or more before you proceed to the next step.
- Collect ample wood and charcoal that can last you for about 2 to 4 hours when you are cooking.
- Add the charcoal to the chimney starter and let it heat for roughly 10 minutes.
- Open the exhaust and intake vents to allow for sufficient airflow in the system at the highest temperature.
- Add some more charcoal to the firebox and place lit coals on top of the smoker for intense heating.
- At this point, you need to add wood to increase the temperature up to 300 degrees Fahrenheit and maintain it for 2 to 4 hours.
- Using the door or lid, open it to check whether the smoker has attained the heating goal of a protective layer. You will notice that the grates and walls have a dark brown color.
- Let the smoker cool down and burn the wood and charcoal to ashes.
- Get rid of the ashes when the smoker is cool to avoid injuries such as burns.
Types of Oils
As aforementioned, you can use grapeseed oil or canola as the best oil to the season BBQ grill. In addition to that, other oils can perform optimally on your smoker. They include flaxseed oil, bacon fat, lard, red palm sunflower oil, and raw beef fat or suet.
Curing the grill is a crucial process, but does it need re-seasoning? If you want to attain added protection on the product, it is imperative to repeat the procedure.
Also, as you continue to use it for a barbecue, the grill will have creosote build-ups in it and produce unwanted flavors. Therefore, it is fair that you re-season it to have wholesome aromas in your meals.
Now that you know how to season a smoker, you can do the process seamlessly at any time. You only need some water, mild soap, oil, wood, and charcoal for a complete exercise. This way, you can barbecue tasty foods and get top-notch results to entertain your family and friends.
Pre-seasoning comes with bountiful benefits such as protective the grill from rusting and enhancing its longevity. Plus, the flavors that you will get from the smoker will be out of this world.