How to Season a Smoker

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You just purchased a brand-new smoker, assembled it, and purchased an excellent chunk of meat to try it out.

However, there is one thing you must do first: season it!

Seasoning, also known as pre-seasoning or curing, is a technique that entails covering the interior of the smoker with oil and smoking it at a high temperature for a certain amount of time.

According to Oklahoma Joes Smokers, seasoning a new smoker before the first usage is critical to establishing the groundwork for exceptional BBQ outcomes.

Let’s look at a few basic actions you should take to make your new smoker ready for its first usage, as well as many more.

The basics of seasoning

How to Season a Smoker

Seasoning a smoker serves two purposes: washing out pollutants left over from the manufacturing process and preventing rust to lengthen its life.

It’s also a fantastic opportunity to get to know your new smoker and learn how to regulate the temperature without spoiling any pricey meat.

Here are the three steps youll need to take:

  1. Clean the smoker well with dish soap and water.
  2. Coat the interior of the smoker completely with cooking spray.
  3. Heat the smoker slowly to a high temperature and cook for 2 to 4 hours.

The particular approach will differ according on the kind of smoker, but as long as you follow these fundamental principles, you should be good.

So, gather your dish soap, cooking spray, and fire-starting supplies and let’s get started.

Step by step guide to seasoning a smoker

How to Season a Smoker

Once your smoker has been unpacked and set up, you may begin the seasoning process.

If you don’t enjoy reading, this video will teach you how to season a smoker.

Season your new smoker by following the steps outlined here.

Step 1: Cleaning

When you receive your new smoker home, it may still include leftover lubricants, solvents, metal shavings, or uncured paint.

So it’s a good idea to clean it thoroughly to eliminate anything that might cause undesirable tastes or contaminate the food.

Heres what to do:

  1. Remove all of the smoker’s racks, grates, and pans.
  2. Wash all of the racks, grates, and pans with mild dish soap and water.
  3. Repeat this process for the whole inside of the smoker, including the firebox.
  4. Allow to air dry.

Step 2: Coating with oil

Next, you’ll want to get some oil with a high burn point.

A cooking oil such as canola or grapeseed oil would suffice.

This sort of oil will leave a great hard protective surface after heating during a process known as polymerization (for more oils and replacements, see the advice section below).

Heres what to do:

  1. Apply a thin application of oil to all of the interior walls and door or lid of an empty smoker. This may be accomplished with a can of cooking spray or by wiping it on with a soft cloth.
  2. Use the same method to coat the racks and grates. Most sites advise against covering the water pan, however you may coat the exterior of it if you choose.
  3. Allow the oil to soak for 5-10 minutes before beginning the heating procedure.

Step 3: Heating

You’ll want to gently heat the smoker to a high temperature and hold it there for around 2 4 hours for the heating process.

To acquire a nice seasoning, the temperature should be greater than the typical cooking temperature.

After the given time, gradually bring it back down to room temperature. This procedure guarantees that most smokers’ comparatively thin metal does not deform.

The instructions below are for a charcoal smoker. After the first lighting procedures, the method for a gas or electric smoker is quite similar:

Heres what to do:

  1. Begin by collecting enough charcoal and wood for around two to four hours of cooking time. Use the same sort of wood you’ll be using for grilling.
  2. Fill and ignite one charcoal chimney, then leave to heat for around 10 minutes.
  3. Open all intake and exhaust ports fully to enable the most airflow (and hence the maximum temperature).
  4. Add some more charcoal to the smoker’s firebox, then top with the burning coals.
  5. Slowly add wood to raise the temperature up to 300 degrees Fahrenheit.
  6. Maintain this temperature for 2 4 hours.
  7. lid to ensure a solid protective layer is formed. The walls and grates should be dark brown.Please open the door.
  8. Allow the smoker to gradually cool and burn to ash.
  9. Remove the ashes when cool.

Tips and best practices for seasoning a smoker

Here are some pointers to make the seasoning procedure as easy as possible.

  • Make sure your smoker is on a level surface before you begin. You don’t want all of the oil to flow backwards or to one side.
  • Instead of using a number of spray cans, pour the liquid oil into a spray bottle if you have a big smoker. Then, using a delicate cloth, evenly distribute it.
  • Before heating, wipe off any excess oil on the bottom of the smoker. The aim is a thin, uniform covering.
  • Avoid getting any oil on the heating components of a gas or electric smoker.

Types of oils and substitutes

As previously stated, we suggest a high-burn-point oil such as canola or grapeseed oil. However, you may spice things up a bit and explore by attempting some of the following Food Fire Friends variations:

  • Bacon Fat
  • Red Palm Sunflower Oil
  • Flaxseed Oil
  • Suet (Raw Beef Fat)
  • Lard or Tallow


Will you need to re-season your smoker now that you’ve seasoned it?

Yes, re-seasoning your smoker is an excellent idea to enhance protection.

Also, after a number of barbecues, creosote, a thick, oily material left behind from fire, may begin to accumulate and give off-flavors.

However, creator Meathead Goldwyn advises against re-seasoning the grates. You want to maintain them as clean as possible and avoid transferring any more fat or carbon to the meal.

A seasoned smoker will last you longer

Seasoning a new smoker is an important step toward delicious barbecue.

As you can see, it’s a really straightforward procedure. In only a few hours, you can have your brand-new smoker safe and ready for its first barbeque with a little cleaning, cooking spray, and fire-making supplies.

It will also be safeguarded against corrosion and other unpleasant flavors.

So go ahead and start seasoning!

Have a unique approach, recommendations for seasoning a smoker, or questions about the subject? Let us know what you think in the comments box below, and don’t forget to share if you enjoyed this story.


What’s the best way to season a new smoker?

The following are the three steps you must take:
Clean the smoker well with dish soap and water.
Coat the interior of the smoker completely with cooking spray.
Heat the smoker slowly to a high temperature and cook for 2 to 4 hours.

Is it necessary to season a smoker?

Seasoning a new smoker before the first usage is essential for creating the groundwork for superb BBQ outcomes. This eliminates undesirable scents from the manufacturing process, protects the smoker from the outdoors, and cures the paint, making it seem fresh for years to come.

What is the best temp to season a smoker?

Bring the smoker or grill to a high internal temperature (at least 275-300 degrees Fahrenheit) and hold it there for 1 to 4 hours for this part of the seasoning process.

How long does it take to season a smoker?

When your smoker is fresh new, you only need to season it once. The whole procedure takes around two hours, but you will not have to repeat it. HOW SHOULD AN ELECTRIC SMOKER BE SEASONED? It’s really rather easy, and the smoker performs the most of the work.

When should you season meat before smoking?

Rubs applied before to cooking help draw moisture to the top of the meat, where it mixes with the spices and forms a crust or bark on the exterior of the flesh, giving a whole new layer of flavor when the meat is done.

Should you season before or after smoking?

Season Prior to Smoking

Seasoning is also essential for obtaining a moist and supple piece of smoked meat. The rub or spices used before cooking aid in the retention of moisture during the cooking process.

Should I oil the inside of my smoker?

Seasoning a metal smoker is similar to seasoning a cast iron skillet. Apply oil to the whole interior surface. You may use almost any kind of cooking oil, from Pam to peanut oil to bacon fat. The kind of oil makes little difference, so don’t spend too much money on it.

Do you keep adding water to a smoker?

Water is always vital… particularly when it comes to getting a great smoke ring on your turkey. Humidity is also important in this process. Even with water in the water pan, you can always get the temperatures you want to smoke at.

How do I get my smoker to stay at 225?

How to Maintain a 225°F Charcoal Grill
Purchase a decent temperature probe. You’ll need to keep an eye on the temperature to maintain your grill constant at 225°F.
Light a charcoal fire for fuel.
Adjust the dampers.
Make a two-zone grill.
As required, adjust the vent.
Keep an eye on the gasoline.

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