2SG NEW APPLIANCE SEASONING GUIDE
Seasoning your new smoker or Barbeque before your first use is crucial to laying the foundation for great future BBQing results. Doing so removes unwanted odours from the production process, protects the smoker from the elements and cures the paint, which helps it look new for years to come. Read on for six simple steps to successfully seasoning your new smoker.
Using a paper towel or a clean cloth coat the entire interior of your new smoker using a high burn-point cooking oil (such as canola or grapeseed oil). Make sure you coat the racks, lid and walls thoroughly.
Fill a chimney with charcoal and light using a fire starter. The chimney should be fully engulfed in smoke within 10 minutes, give or take a few minutes
While the chimney heats up, add more charcoal to the firebox on the smoker. Once the chimney is fully ignited, pour the lit coals into the firebox.
Make sure both the exhaust and intake are completely open to allow for the maximum amount of airflow. You will take the smoker to a (slightly) higher temperature than normal when smoking.
Allow the smoker to reach at least 135-150°C (275-300°F) for 2-3 hours. This'll ensure any leftover production residue, chemicals and solvents burn off.
Allow the smoker to cool down completely before your first cook up.
SMOKIN’ HOT TIP: If you want to add wood to the firebox while seasoning, make sure to use the same kind of wood you'll use for smoking. Wood that isn't normally used for smoking can add harsh flavours to meat during your next cook.
For any further info or help with seasoning your new appliance please feel free to contact us on the following link .