Just purchased a CharBroil "Silver Smoker" and would appreciate any
and all input on the topic of seasoning. First, is it necessary to
clean out any machine oil that may remain in the drum? Second,
CharBroil suggests coating the interior with vegetable oil before
blazing it up for the first time. Sound like a good idea? If yes, is
there any benefit to one kind of oil over any other?

wrote in message

First, is it necessary to
clean out any machine oil that may remain in the drum?

Only if it is heavy. Firebox will burn out.

Second,
CharBroil suggests coating the interior with vegetable oil before
blazing it up for the first time.

Sound like a good idea?

That is why they recommend it.

If yes, is
there any benefit to one kind of oil over any other?

Yes, cheap oil is best.

wrote in message
...
Just purchased a CharBroil "Silver Smoker" and would appreciate any
and all input on the topic of seasoning. First, is it necessary to
clean out any machine oil that may remain in the drum? Second,
CharBroil suggests coating the interior with vegetable oil before
blazing it up for the first time. Sound like a good idea? If yes, is
there any benefit to one kind of oil over any other?

Start a hot fire--heat the cooker to 300-400°+--once it is good and hot
choke it down some and toss on hardwood(small splits) you want LOTS of
smoke----when it starts cooling rub the inside&outside with veggie or peanut
oil. The oil will be "absorbed" into the meatal as it cools, the firebox
will have to be coated most everytime ya cook if yu care about appearence
anywaysf. This is an offset right?

where in Wi are ya located

Buzz(wood county)

On 14-Sep-2005, "2fatbbq" wrote:

wrote in message
...
Just purchased a CharBroil "Silver Smoker" and would appreciate any
and all input on the topic of seasoning. First, is it necessary to
clean out any machine oil that may remain in the drum? Second,
CharBroil suggests coating the interior with vegetable oil before
blazing it up for the first time. Sound like a good idea? If yes, is
there any benefit to one kind of oil over any other?

Start a hot fire--heat the cooker to 300-400°+--once it is good and hot
choke it down some and toss on hardwood(small splits) you want LOTS of
smoke----when it starts cooling rub the inside&outside with veggie or peanut
oil. The oil will be "absorbed" into the meatal as it cools, the firebox
will have to be coated most everytime ya cook if yu care about appearence
anywaysf. This is an offset right?

where in Wi are ya located

Buzz(wood county)

I use a New Braunfels Silver Smoker. It was already coated with something when
I brought it home. I fired it up and let it run for an hour or so with fire in both the
firebox and cook chamber. After that, I've been cooking on it for the last several
years. Every six months or so, I scrape down the top of the cook chamber and
lid with a putty knife and clean out the majority of the residue. Subsequent cooks
take care of the rest. Today, since I decided to grill a nice Porterhouse, I cleaned
out the major residue in the bottom of the cook chamber and then built a good
sized lump fire on the left side. I replaced the grills over the fire with the second one
placed at 90° from the first. I ran it wide open and the temp at the stack ran to about
400° for awhile. After it burned down, the remaining crap in the bottom was history
and both grills were clean, needing only a light brushing to rid them of incinerated
debris.

I confess that the following cook of ear corn and Porterhouse was less then I
wanted in that I did not have a large enough fire, so the steak didn't seer to my
expectation before getting done. (It wasn't thick enough to start with, barely
3/4" thick.) The ear corn was perfect. It was this year's corn, frozen in the
husk, two ears to a package. I nuke them individually, wrapped in kitchen
towels for two mins/ear, then wrap in Reynolds Freezer Wrap in pairs. I've
never in the last ten years lost a package to freezer burn or spoilage. Corn
was grilled in the husk and turned twice. If it had came out better, I wouldn't
have cared.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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