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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Do I season my new kettle?

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  • The Burn
    Founding Member
    • Jul 2014
    • 960
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    Do I season my new kettle?

    Got my Performer Silver yesterday and put it together. First question, do I need to season it? Clean it, oil it, throw in some coals and wood, hot for 30 minutes? Basic MH instructions, just didn't know if it applied to my kettle.

    Thanks
  • FLBuckeye
    Founding Member
    • Jul 2014
    • 550
    • Florida
    • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

      Two WSM's, 18.5", one with an extra mid section

      Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's

      Kingsford blue bag
      Royal Oak lump for searing

      Have competed in two BBQ comps and plan on more this year

      Huge fan of The Ohio State University.

    #2
    Seasoning a new grill or smoker

    When you get a new grill or smoker, in the cooking chamber there is often dust, grease, oil, metal shavings, or cardboard dust from the manufacturing and shipping process. The goal of seasoning a new grill is to remove all traces of contaminants, seal the pores, and bake the paint.
    Begin by wiping down all surfaces with soap and water and rinse thoroughly. Let it dry and then spray a little vegetable oil on everything inside the cooking chamber. Fire it up, toss in some wood, say eight ounces or so, and get it as hot as you can for about 30 minutes with all the vents open so anything left from the factory or shipping will burn.
    This will start coating the sides with carbon and smoke that will cause condensation to drip off when you are cooking. You can then start cooking while the oven is hot, or let it cool and cook later.

    Comment

    • bep35
      Founding Member
      • Jul 2014
      • 326
      • 1987 Weber Kettle (Still going!)
        2004 Cookshack Smokette (The original!)
        2012 Weber Genesis (Wonderful for steaks and chops!)
        2014 Pit Barrel Cooker (Lovin it!)
        Thermoworks Thermapen
        Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
        Various other wireless remote thermometers

        Beer...Bud Light (Timeless)

      #3
      Harry Soo has a very detailed process for seasoning a new Weber Smokey Mountain. It might be worth checking out for your Weber Kettle.

      Comment

    • The Burn
      Founding Member
      • Jul 2014
      • 960
      • West Chester, PA
      • Gas Grill: NXR Tabletop/Portable Propane
        Charcoal: Weber Performer Silver (i.e., 22.5")
        Charcoal: Weber OTG 22.5"

        Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
        Smoker: GOSM Propane 38" 2-drawer
        Pellet: CampChef/Browning Deluxe PGP24LTD

        Thermometer: 2 Mavericks, Red backlit Thermapen
        Anova Wi-Fi Sous Vide

      #4
      Thanks. I followed MH's seasoning instructions: wiped it clean, sprayed it with oil, lit up some charcoal in the chimney (about 2/3), dumped them in with some oak pieces and let it burn for about 30 minutes with both vents open. My Maverick hit about 490, the built-in thermometer about 50 degrees hotter. Going to do some beef kebabs on it tonight just to break it in on some direct cooking. Think I'll do a pork shoulder I've got on it tomorrow.

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15458
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • 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 me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #5
        I haphazardly wiped the interior of mine and dumped in a couple dozen glowing briquettes. I let it go about twenty minutes and then tossed the food in. I didn't die. This was before I understood the better way of low & slow with burgers too, otherwise I'd have waited until the coals died down more.

        Comment

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
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