Yes, I prefer a controlled temp. I apply the oil at around 300 degrees F so that the pores are open and it’s easier to get a thin coat. Then it’s on up to 500 for an hour. At that point I either shut the vents on my kamado or turn the oven off. Now just walk away until tomorrow and do it again.
You also don't need to season them in the grill unless you want to. You could just toss them in the oven and do it there which would make it easier to control the temps etc.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Don't forget our Accessories > Cast Iron Cookware channel. Spinaker has a great topic in the stickies about restoring CI items, which also covers a bit of seasoning. Also here's Doc Blonder's article from his site about seasoning, it's fantastic: https://genuineideas.com/ArticlesInd...seasoning.html
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Be careful with these grates if you are cooking at really high temps. High temps can remove the seasoning pretty easily, if you do not apply an ample amount of oil before starting your cook. If you are searing at really hight temps, you pretty much can't over do the oil. If they are not properly oiled, you may find your self having to preseason as the seasoning can be baked off at long exposure times over 500F.
Comment