Deck Boss 590 Season new 590 with oil?

[PickleSmoke]

My previous smokers, not pellet-smokers, all got seasoned with oil before I did a cook or after a deep clean. Burn in, then season with oil, then do a cook.

Recteq doesn't suggest that in their new-smoker videos. Does anyone do that or is it not a good idea with pellet smokers?

Thanks!

 

[RattleR]

My previous smokers, not pellet-smokers, all got seasoned with oil before I did a cook or after a deep clean. Burn in, then season with oil, then do a cook.

Recteq doesn't suggest that in their new-smoker videos. Does anyone do that or is it not a good idea with pellet smokers?

Thanks!

Nope, did an hr. Burn in after washing the cooking grates and then hit a full load of chicken thighs to sling fat all over. Never looked back. I had a stick burner I pre-seasoned as well as my nemesis vertical gas smoker.

Edit: I would examine the cook chamber for any ooos and gooos or junk before firing it up and get anything abbinormal out.

 

[Greg Jones]

Please understand this as not snarky but a sincere question-I’ve never understood the reason behind ‘seasoning’ the cook chamber of a recteq. I understand the burn-off process to rid the grill of the oils and junk from the manufacturing process, but what is ‘seasoning’ intended to do? You are not going to cook on the lid or the back walls, why does it need to be ‘seasoned? It’s not a cast iron skillet. I can understand that if you have a non-stainless chamber, like a Yoder, you may want to spray down an initial coat of some spray oil like avocado and do a heat cycle to give the non-stainless a fair chance, but what does this accomplish on a recteq? Just clean it and cook on it.

 

[PickleSmoke]

Not snarky at all Greg, fair question.

The goal, at least as far as I have always understood, is to get a light protective coating on things after the burn-in but berfore a first cook to serve as a protectant when the barrel doesn't have the advantage of having been previously cooked in. Since it has been suggested with other smokers I just wondered why not these.

Maybe it does simply come down to materials in the build, as you said (stainless vs other).

 

[SmokeOCD]

Please understand this as not snarky but a sincere question-I’ve never understood the reason behind ‘seasoning’ the cook chamber of a recteq. I understand the burn-off process to rid the grill of the oils and junk from the manufacturing process, but what is ‘seasoning’ intended to do? You are not going to cook on the lid or the back walls, why does it need to be ‘seasoned? It’s not a cast iron skillet. I can understand that if you have a non-stainless chamber, like a Yoder, you may want to spray down an initial coat of some spray oil like avocado and do a heat cycle to give the non-stainless a fair chance, but what does this accomplish on a recteq? Just clean it and cook on it.

From my phone, apologies for not snipping but moist meat, condensation dripping back on your food… from a greasy mess feels better than from chinesium. Generic Pam-like substance all over everything!

 

[SmokeOCD]

Not snarky at all Greg, fair question.

The goal, at least as far as I have always understood, is to get a light protective coating on things after the burn-in but berfore a first cook to serve as a protectant when the barrel doesn't have the advantage of having been previously cooked in. Since it has been suggested with other smokers I just wondered why not these.

Maybe it does simply come down to materials in the build, as you said (stainless vs other).

Yes, rust protection for non stainless products.

 

[PickleSmoke]

got it, thanks

 

[RattleR]

got it, thanks

May the force be with you! Smoke on!