northgagriller
Active member
- Messages
- 25
- Grill(s) owned
- Stampede
For my first question on here after ordering the 590 on the Labor Day sale, I wonder your thoughts on initial seasoning.
A very experienced smoker/griller here, just new to pellet and RecTeq.
I’ve already watched many videos and read some threads here, the consensus seems to be just burn in and then cook some fatty foods.
Is there any negatives of actually spraying or wiping oil on interior surfaces when doing burn in? Then doing fatty cooks?
Just saying cooking fatty foods does splatter but doesn’t really get great coverage.
I like good even seasoning…
A very experienced smoker/griller here, just new to pellet and RecTeq.
I’ve already watched many videos and read some threads here, the consensus seems to be just burn in and then cook some fatty foods.
Is there any negatives of actually spraying or wiping oil on interior surfaces when doing burn in? Then doing fatty cooks?
Just saying cooking fatty foods does splatter but doesn’t really get great coverage.
I like good even seasoning…