I was a little confused on the instructions to season
my Charbroil Silver (NBS). It says not to let any coals
touch the edges. Yet when you pour them on the grate
some always fall through. I tried using foil on the grate
to aleviate this but it seemed to inhibit the fire of the
coals and the smoker never got hot enough (even the holes
in the foil and plenty of coals.)

When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were. I assume that
this area did not season correctly due to the ashes toucing,
as the instructions had warned.

Am I over thinking this or is there something I should know?
I plan to go get some of that new Pam that is made for
seasoning/grills (higher temp I guess)

Jesse

Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.
--
-frohe (Q ain't a beauty contest)
Life is too short to be in a hurry

Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.
--
-frohe (Q ain't a beauty contest)
Life is too short to be in a hurry

"frohe" wrote in message ...
Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.

Cosmetically I could are less but I was worried about rust forming.
It gets pretty humid here in Orlando and I've had problems with rust
on cast iron grates before.

Jesse

Jesse Skeens wrote:
"frohe" wrote in message
...
Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.

Cosmetically I could are less but I was worried about rust forming.
It gets pretty humid here in Orlando and I've had problems with rust
on cast iron grates before.

Jesse

Cook fatty meats, and *DON'T* clean off the grease. Keep the metal all greased
up. When I lived on the coast just east of Orlando (one of the "rust capitals"
of the world) I kept a black box from rusting using this method. Sometime back
Hound posted a picture of a new cooker of his, showing *his* method of rust
control...cooking fatty meats and using the fat to "season" the rusty spots.

BOB

Jesse Skeens wrote:
"frohe" wrote in message
...
Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.

Cosmetically I could are less but I was worried about rust forming.
It gets pretty humid here in Orlando and I've had problems with rust
on cast iron grates before.

Jesse

Cook fatty meats, and *DON'T* clean off the grease. Keep the metal all greased
up. When I lived on the coast just east of Orlando (one of the "rust capitals"
of the world) I kept a black box from rusting using this method. Sometime back
Hound posted a picture of a new cooker of his, showing *his* method of rust
control...cooking fatty meats and using the fat to "season" the rusty spots.

BOB

BOB wrote:
Jesse Skeens wrote:
"frohe" wrote in message
...
Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.

Cosmetically I could are less but I was worried about rust forming.
It gets pretty humid here in Orlando and I've had problems with rust
on cast iron grates before.

Jesse

Cook fatty meats, and *DON'T* clean off the grease. Keep the metal all
greased
up. When I lived on the coast just east of Orlando (one of the "rust
capitals"
of the world) I kept a black box from rusting using this method. Sometime
back
Hound posted a picture of a new cooker of his, showing *his* method of rust
control...cooking fatty meats and using the fat to "season" the rusty spots.

BOB

P.S.
In other words, think "SEASONED" like in cast iron cookware.

BOB

Jesse Skeens wrote:
Cosmetically I could are less but I was worried about rust forming.
It gets pretty humid here in Orlando and I've had problems with rust
on cast iron grates before.

Cook often enough and any rust problem ya may have will take care of
itself. Rust on the outside can be taken care of with a wire brush
and some oil.
--
-frohe
Life is too short to be in a hurry

"Jesse Skeens" wrote in message
m...
I was a little confused on the instructions to season
my Charbroil Silver (NBS). It says not to let any coals
touch the edges. Yet when you pour them on the grate
some always fall through. I tried using foil on the grate
to aleviate this but it seemed to inhibit the fire of the
coals and the smoker never got hot enough (even the holes
in the foil and plenty of coals.)

When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were. I assume that
this area did not season correctly due to the ashes toucing,
as the instructions had warned.

Am I over thinking this or is there something I should know?
I plan to go get some of that new Pam that is made for
seasoning/grills (higher temp I guess)

Jesse

Just about the highest temp cooking oil you can get is grape seed oil (smoke
point wise).

I just don't think you can worry about the paint on any smoker, It's gonna peel.

David Klose said the only paint he ever used that didn't peel was stuff they
used on the space shuttle and it was $650/gal.

Tyler

On 10-Jul-2004, "frohe" wrote:

Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.
--
-frohe (Q ain't a beauty contest)
Life is too short to be in a hurry

My NBS firebox has a lot of coating burned off of it. It didn't occur
to me to repaint it. My cooker don't sit out in the rain though, so
I have an advantage. Mine's in a screen room with a concrete pad
under it.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Jesse Skeens wrote:


When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were. I assume that
this area did not season correctly due to the ashes toucing,
as the instructions had warned.

Am I over thinking this or is there something I should know?
I plan to go get some of that new Pam that is made for
seasoning/grills (higher temp I guess)

Coals are going to hit the bottom, it's a fact of life.

Personally, I treat inside of the cooking chamber of my
NBS a little like it's a cast iron pan. Season initially
with oil (it almost doesn't matter what kind you use)
and rinse it water when you want to clean it. The natural
dripping of fat from cooking meat will keep the bottom
seasoned quite well. Smoke buildup seems to take care
of the top of the cooking chamber.

The firebox itself, it's not going to keep a season
with a fire going in there. So I basically don't worry
about the inside.

The original paint on the outside burns off pretty easily,
so every now and again I'll touch it up. I use a wire
wheel to clean it up and then shoot some Rust-O-Leum
high-temp paint. Most of the time, there's paint missing
from the outside bottom of my firebox.

Cheers,
Dana

Jesse Skeens wrote:


When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were. I assume that
this area did not season correctly due to the ashes toucing,
as the instructions had warned.

Am I over thinking this or is there something I should know?
I plan to go get some of that new Pam that is made for
seasoning/grills (higher temp I guess)

Coals are going to hit the bottom, it's a fact of life.

Personally, I treat inside of the cooking chamber of my
NBS a little like it's a cast iron pan. Season initially
with oil (it almost doesn't matter what kind you use)
and rinse it water when you want to clean it. The natural
dripping of fat from cooking meat will keep the bottom
seasoned quite well. Smoke buildup seems to take care
of the top of the cooking chamber.

The firebox itself, it's not going to keep a season
with a fire going in there. So I basically don't worry
about the inside.

The original paint on the outside burns off pretty easily,
so every now and again I'll touch it up. I use a wire
wheel to clean it up and then shoot some Rust-O-Leum
high-temp paint. Most of the time, there's paint missing
from the outside bottom of my firebox.

Cheers,
Dana

"M&M" wrote in news:ccri21$m67
@library1.airnews.net:


On 10-Jul-2004, "frohe" wrote:

Jesse Skeens wrote:
When I cleaned her up the other day I notice some of the paint
coming of on the bottom where the ashes were.

Any cooker's gonna turn loose of its paint, Jesse. If it turned loose
inside your cooker and over the cooking area, ya wanna get a brush and
break it off so it don't fall on your food. Anyplace else inside,
forget about it. On the outside, it's your choice. Me, I could care
less with that ol 55 gallon cooker of mine. If it bothers you or
SWMBO, then make a trip to your local auto shop and buy some black
engine paint.
--
-frohe (Q ain't a beauty contest)
Life is too short to be in a hurry

My NBS firebox has a lot of coating burned off of it. It didn't occur
to me to repaint it. My cooker don't sit out in the rain though, so
I have an advantage. Mine's in a screen room with a concrete pad
under it.


You do your smoking in a screened room?

--
StocksRus®

"StocksRus®" wrote:

"M&M" wrote in
:


On 11-Jul-2004, "StocksRus®" wrote:

"M&M" wrote in news:ccri21$m67
@library1.airnews.net:



You do your smoking in a screened room?

--
StocksRus®

Yep sir, I sure do. And your point is? There's at least one
commercial BBQ company here in the (Tampa) Bay area
that cooks in a screened enclosure. What's the objection?


I meant nothing derogatory, only I have a screened in porch and the wife
says no way.

These guys really need to lighten up. Always so apt to attack.

-CAL

On 12-Jul-2004, "StocksRus®" wrote:

"M&M" wrote in
:


On 11-Jul-2004, "StocksRus®" wrote:

"M&M" wrote in news:ccri21$m67
@library1.airnews.net:


On 10-Jul-2004, "frohe" wrote:

Jesse Skeens wrote:

snip


You do your smoking in a screened room?

--
StocksRus®

Yep sir, I sure do. And your point is? There's at least one
commercial BBQ company here in the (Tampa) Bay area
that cooks in a screened enclosure. What's the objection?


I meant nothing derogatory, only I have a screened in porch and the wife
says no way.

--
StocksRus®

Ah, I understand. My wife has never even mentioned it, but then our
screened in porch is more of a utility area then a place to entertain.

--
M&M ("When You're Over The Hill You Pick Up Speed")