SEASONING YOUR PIT

You can also have a metal taste in your food. Seasoning your smoker is much like seasoning a frying pan. Any type of cooking oil will do, vegetable oil, peanut oil, or bacon grease. Whatever you prefer.

Apply a thin coating using a paint brush. Don’t forget the grades. Anywhere the oil is not applied, it will not get seasoned. After you are done, then fire your pit up. 250 deg. is fine.

WHEN USING YOUR PIT

After seasoning your BBQ pit, you are ready to get cooking. Start with a small fire. Dont get carried away. It takes 20 to 30 minutes for your pit to get up to temp from start up. So dont get in a hurry. Always keep the stack baffle open when cooking. The rear damper will control the air intake. When adjusting the damper, give the pit time to respond before readjusting. Keep the door closed as much as possible. This is the number one place of heat loss. If you have any questions, don’t hesitate to give us a call.

CLEANING YOUR PIT

If you use your BBQ pit twice a week you should clean your pit once a month. Remember, when cleaning your pit, some thorough  cleaning can re-expose bar steel and you should reapply oil and re-season.

WHEN STORING YOUR PIT

When your BBQ pit is not in use, first close the stack damper to keep water out. Second, empty your fire box without scratching the bar metal so it is not exposed to rust . Third, elevate your pit so that water drains to your fire box. Follow these steps and your pit can last a life time.