"Seasoning" a BBQ Pit

[RJK70]

I have a new smoker/bbq pit that I am just about done with and ready to cook on.

What is the procedure for "seasoning" the pit? I have heard you rub it with oil and run a fire in it???

[lglidewell]

I rubbed mine down with cooking oil, built a fire, threw a little mesquite wood in it, then cut up a full onion and placed those onion rings covering the pit... after the onions were gone, i threw a pound of bacon on it... let it cook burn everything off...
its been MONEY ever since! =)

[01milburnsc]

Depends what it was made out of.

Usually I run it up to about 600 degrees to remove any impurities. then i will mop the whole thing with a mixture of lard and a ton of different seasonings that i love to use.

[Bofly]

one can of "pam" and fire the pit up to 250-300 deg.

[Michael]

Depends what it was made out of.

Usually I run it up to about 600 degrees to remove any impurities. then i will mop the whole thing with a mixture of lard and a ton of different seasonings that i love to use.

I burned mine pretty hot for a little while, and then rubbed as much as I could with lard, and sprayed it with Pam in the hard to reach places and "smoked" it at about 200 degrees.

I normally TRY to brush the grates immediately after cooking and burn another coat of Pam on it to keep it well seasoned.

Michael

[CaptJack]

the classic method to season steel is with lard
that's what we use to season cast iron cookware with
just buy a small container of Crisco and wipe it down with a good thick coat
then build a fire
if you really want it to turn good and black do it 3 or 4 times.

[RJK70]

Sweet!

Not to sound stupid here but I am guessing you only season the inside of the actual cooking area? Let me know if I am wrong...

Here is a picture of my pit. It is 3/8'' all the way around.

[jsk]

All are good methods. Remember...Coat it entirely, high heat, Bacon,onions, Good wood(your preference). When you begin to start cooking, that flavor and smell will begin to come out. So...don't use bad wood just to get it done cheap or easy. Good wood, pork, onions, etc. Buenas suerte! You will probably need SEVERAL cold beverages to make all of this work just right... a couple of good buddies too!

[bearintex]

Just cook in it a few times using decent wood and some high fat meats. All I've ever done. Every time you cook it gets better.

[Michael]

Sweet!

Not to sound stupid here but I am guessing you only season the inside of the actual cooking area? Let me know if I am wrong...

Here is a picture of my pit. It is 3/8'' all the way around.

You should season the entire cooking area. I've seen suggestions to spray the OUTSIDE of the firebox with Pam after you paint it with high temp paint (after it's dried, of course), and then burn it at fairly low temperature initially to help the paint set. I've also sprayed the top of my firebox with Pam as it cools down in an attempt to prevent rusting. I'm not sure how effective it's really been, though.

Michael

[Texastaxi]

All are good methods. Remember...Coat it entirely, high heat, Bacon,onions, Good wood(your preference). When you begin to start cooking, that flavor and smell will begin to come out. So...don't use bad wood just to get it done cheap or easy. Good wood, pork, onions, etc. Buenas suerte! You will probably need SEVERAL cold beverages to make all of this work just right... a couple of good buddies too!

I was wondering if someone would mention that ... seems impossible to light a pit without those two ingredients!

[Cameron]

Good thread, I will be using this advice tonight. Thanks guys.

[Mike Murphey]

Never heard of seasoning steel, only cast iron....not sure you are doing anything to the steel.....I think the best thing to do it start a fire in it to burn out stuff you don't want to taste and then start cooking on it.....