Just purchased my first gasser. It's Stainless steel with a charcoal pan (just can't do without that charcoal/wood flavor!). My question is , do I need to season a SS Gasser like I would a charcoal grill. If so, any recommendations on how to do it? Thanks for all the help!
The OmegaDog
Unless you particularly like the taste of cosmoline some of the military guys here might have fond memories of that Mr. Bones me, I prefer my wife to dab a little hoppes 9 behind each ear when she wants to get my motor running.
You definitely have a little theme going on here lately texastweeter. Careful, that's how more little tweeters show up. Although the world is a better place when folks like you add little tweeters into the mix.
+1 on let er rip on high for 15-20 to burn off any residue that may or may not be left from the manufacturing process. Then your good to roll deep with your grilling game.
It's a Titan 4 burner grill. I bought an outdoor kitchen set and it was part of the package. FireMan, what kind of pouch or wood tube would you suggest?
OmegaDog12 , I think it’s Mo’s Pouch. It was a Gold Medal product for a long time, I assume it still is. It has worked well for me. I also obtained a tube from Napolean, I have one of their gassers. It works well when I really want to load up.
Does the type of grill grate matter when it comes to seasoning? I can't really recall what I did, but mine had cast iron--coated, I think--grates, that I have since replaced with stainless.
I’m not sure if this is what you’re after, but you don’t need to season SS grates. A little pre-burn & or wipe down, but that’s it, cook away.
Even the pre-burn is implemented when you are heatin things up if for 15 or 20 min.
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