Have a new offset smoker? Before you start increasing the fire, you need to clean it well. This is my quick step-by-step guide to seasoning your new offset smoker.
Using an offset smoker is one of my favorite ways to cook food. They are great for creating an atmospheric cooking environment, perfect for a nice slow cooker barbecue.
If you have a vertical smoker, be sure to check out my guide to seasoning a vertical smoker.
Many people experience one of the most important stages of preparing to smoke a barbecue that you must do. I’m talking about spices.
No, this doesn’t add salt or pepper to your smoker, but a way to thoroughly clean it and provide a protective layer to guard against rust or wear.
If you have ever seasoned a grill or field oven, then the principle is similar. We use a layer of oil to create protection over many surfaces of your smoker before applying heat to settle into the grooves and pores of your smoker.
Here’s a step-by-step guide to seasoning your offset smoker to perfection.
Clean the grill
The most logical place to start cleaning is the air vents. We can actually remove them, which means we can actually access them, but it also means the rest of the smoker is much more accessible as the grilles don’t get in their way.
These are usually removable so YOU can take them out of your smoker and wash them with dish soap. Be sure to wipe clean to avoid rusting, then let it dry while you cure the rest of your smoker.
This may seem a bit necessary when your smoker is new, but it’s not uncommon for residual particles or leftover oil from the manufacturing process to be scattered around your grill. By cleaning the grates we can make absolutely sure that your smoker is clean and ready to use.
Thoroughly clean the grilles. I like to use a scrub brush, and when it’s time to rinse, I find a hose to be the most effective means of removing any leftover scum. Wipe clean with a towel then let dry outside. Do not replace your smoker until you have seasoned the rest of your smoker.
Splash guard for cooking
The most important thing YOU need for this entire process is the spray oil. We don’t use water to flavor smokers because it can make them susceptible to rust ( source ), and that’s what we’re trying to prevent.
You can get oil in pure liquid form, but I personally prefer it in spray form. It spreads much easier and ensures that not too much is wasted in the form of run-off water. I recommend buying This canola oil from Amazon.
If you decide to use the oil, also make sure you have a rag to spread it around. Also, whatever form you choose, make sure you choose something with a high smoke point. We need our back protector to have a high heat threshold so oils like extra virgin olive oil don’t cut it. Canola oil, like the one above, tended to have a much higher breaking point linked.
Use the oil to coat all of the interior surfaces of your smoker. Be sure to cover charcoal grates, firebox and hot plates. There is no need to recover the exterior surfaces of your grill as we won’t see them in the heat.
Turn it on
With the smoker doors wide open, allow the cooking oil to sit for 15 to 20 minutes. This allows the oil to settle and steam out of the chamber before it ignites.
Fire up your charcoal grill. Different people have their favorite methods for doing this, but I personally prefer a charcoal chimney starter . These are fairly inexpensive tools shaped like a chimney. There you first place the coals that you want to use and light them. The enclosed environment in a charcoal fireplace is a much better environment for lighting coals due to the limited exposure to air.
Once lit, you can transfer them to your smoker. Do so, compensate you transferred to your firebox. Close all the doors on your smoker, but leave the flaps on your smoker wide open. Once the flames are up to speed, adjust the dampers so they are half open.
Ideally, your smoker’s ambient temperature should be at least 160°F, but personally I’d aim for 250°F just to make sure it gets the job done as thoroughly as possible. This should be fairly easy as long as the dampers are open wide enough, but if you’re not sure YOU can use a grill surface thermometer or automatic controller to check the temperature. If you don’t have one of these, be sure to check out my guides on grill thermometers and automatic controls.
Leave on for at least 2 hours. What should happen is that the oil will settle and form a protective layer on the internal surfaces of your smoker.
Clean quickly
Once the oil has settled, lower the heat and allow the smoker to cool properly for at least an hour.
Use a paper towel to wipe up any excess oil that may have spilled out during heating. Do not use abrasive cleaners as we do not want to risk scratching the coating. Do not use detergents.
How do you go about seasoning your smoker or grill? What do you find harder? Let me know below in the comments!
Writer & content creator. BBQ fanatic!
