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
I do this for people quite often. (Family and friends) It is amazing what you can do. I really do not go much over 120-grit paper. I found that anything over that is too smooth. In my experience, you want to have a little bit of something for the seasoning to adhere too. Too smooth, and you are gonna have trouble getting the seasoning to take.
Nice work! I love to see that I am not the only crazy one around here that does this!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I don’t have a grinder. But I could borrow my buddies, just would have to get a few sanding pads.
But it could I just use my electric sander, or is it better to use an orbital for this? My sander isn’t anything fancy, just one of those palm sander types.
Its a a nice day today, so thinking of getting after one of the pans I got for Christmas. I don’t like the surface, it’s pretty rough, more so than the couple of lodges I received.
Thanks Fire Art Just watched a cowboy KENT Rollins you tube video as well. Need to go to the depot for some grit! Everything I have in the shop is 120 and higher.
From my brief experience I have found flaxseed oil puts on a nicer seasoning. I worry, though, that because of the way lower smoke point of flaxseed oil that there may be a downside to this.
Thoughts? Spinaker?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I borrowed my buddy’s mouse type sander and went at one of my 12†that was fairly rough and the circular griddle that he some build up baked on. Washed well and preheated at 200* then rubbed larbees on. Wiped them down and now baking at 400*. Plan is for at least three seasonings this way, perhaps more.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Have a nice copper color started after first seasoning.
This is has been another informative thread on CI! Thanks for the help everyone.
Mans on a side note. Making a Spanish braised chicken dish in another CI skillet. As I was going through recipe, needed a lid for it. I’ve been drooling over the Finnex CI combo but always wondered.....why would I ever need a CI lid 😁
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