Seasoning new GOSM questions

Discussion in 'Propane Smokers' started by eriksp, May 14, 2011.

  1. I would like to season my GOSM the proper way so I have some questions

    With many of the articles dealing with seasoning for there smokers people are just covering up the manufacturing oil with a Food grade one.

    Wouldn't it be better to start the smoker and run it hot for about an hour or more to burn off the nasty left over oils from manufacturing before covering it with Pam?

    Would this work:

    Start smoker up gradually then work up to 300 degrees for 1-2 hours or more?? Then wipe down and then apply PAM for another 1-2 hours?

    Directions in the manual say burn it at 175 degrees for 45-60 minutes.
  2. adiochiro3

    adiochiro3 OTBS Member

    I would definitely do a two part season process as you suggest. Give things time to cool between so you can safely add the oil. I used spray-on pure olive oil from Trader Joes rather than Pam. I prefer completely natural stuff in and around my food.
    bmudd14474 likes this.
  3. Any suggestions on amount of time for each process ,temps also?
  4. I did exactly what adiochiro3 is suggesting with my Masterbuilt XL.  Ran the smoker for 2 hours dry at 400° to burn off any mfg goo and cooled.  Then coated everything with Trader Joe's spray olive oil and ran for 4 hours at 350° and BINGO, ready to smoke!   Good luck and happy smoking!!!![​IMG]
  5. Should I use wood in both the 1st and 2nd stage? Or just the second?
  6. richoso1

    richoso1 OTBS Member SMF Premier Member

    In the first stage, you only need heat. I would use wood in the second stage. It's all good my friend.
    bmudd14474 likes this.
  7. I have never been a member of any forum where people have been so helpful and quick to answer questions. Thanks Guys. I'm in the process of seasoning my Smoker as I type this. I have to say for the first 20 minutes I actually moved away from it because it smelled so bad.
    Last edited: May 15, 2011

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