Franklin BBQ Pit: How to Season Your Smoker | Mad Scientist BBQ
In this video I take you through the step-by-step process of seasoning a new smoker.
More Mad Scientist BBQ:
Instagram:
Twitter:
Facebook:
Email consult@madscientistbbq.com to get a quote for a consultation with Jeremy
Order your leather apron here:
Thermoworks affiliate links:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS:
Butcher Paper Cutter:
Black Gloves:
Glove Liner:
Boning Knife:
Shun Boning Knife:
Head Lamp:
Slicing Knife:
Spray Bottle:
Aluminum Foil:
Videography and thumbnail photograph by J.D. Stewart
Motion Graphics/Animation provided by Kaitlyn Kirk Design
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
source
What on earth are you wearing dude?
Out of interest as an amateur smoker, why are these things not just made of stainless steel (forgetting cost for this question)?
This is exactly what I needed to see. Thank you sir.
I don't know why I bother making questions on your channel and never get any feedback but anyway here goes they say vegetable oil goes rancid and if you're doing the outside of a smoker why not use boiled linseed oil or mineral oil What do you have to say about that
Thanks for the video. I have a brand new old country brazos with a smoke stack extension but can't get the cook chamber past 300 degrees. I have all the vents open and am cooking with charcoal and oak. Any tips?
Pam and other like sprays has butane as the propellant.
This process is the same as seasoning cast iron. Well done!
I will as ask a potentially dumb question, but… if the idea is to get the entire unit very hot just for seasoning, why not removing the grates and lighting up some lumber in the main chamber as well? I was also wondering if by firing up lumber in the main chamber, and allowing very little oxygen through, wouldn't be a rather practical way to produce charcoal for a future usage?
Can you get it too hot when doing this ?
What is your #1 “go to” smoker when you just want to smoke one brisket for yourself?
Thank You for this information And explaining everything that goes on with cooking oil😎
Question on polymerization… so it occurs at the smoke point of the oil used to season the smoker. My guess is the seasoning is over after you reach this point and no more smoke from the oil is seen. If this is correct, it sounds like it is unnecessary to continue the high temp for 2 to 3 hours as manufactures like Oklahoma Joe recommend. Is this correct? Thank you in advance 🙏
👏👏👏👏👏👏👏👏👏👏👏👏 great info , many thanks 🙏
Yea don't buy them boys smokers………………
Regarding stack height, @SmokeTrailsBBQ did some experiments that he documents at https://youtu.be/n4VxtqcYiOQ
I'm surprised you only added fuel to the fire box. Seems like you'd want fire in the cook chamber as well, to make sure that area also polymerizes. I see that your temperatures got there in the end, but it seems like you'd get a more even coat with a more spread out fire. Great video, though! Thanks for all of your content!
Great video! Do you cover your pit when not in use outside or just leave it open to the elements?
Thank you Jeremy! I just added a Oklahoma Highland Smoker to my lineup and I am thankful for your insight and confident enough to successfully season my smoker!!! CHEERS!!👊🍻
Wow super
Great video! I just bought a Lyfe Tyme smoker for only $200 and thought about painting it. Yea got a great deal on it. Should I seasoned it or paint it? Thank you!
I am a beginner and will be doing my first test burn and seasoning during the coming week and then my first Texas style pulled pork this weekend.
Thank you for the great video stuffed with great info and tips!
There are cheaper alternatives then pam. Pam is very expensive and a rip off. Use cheap oil no different then Pam
Just what I needed..always count on your content! Getting my first offset w a char griller grand champ xd soon..for peace of mind, Oklahoma Joe Highland or Char griller xd? Any replies are greatly appreciated..
Thank you I ‘m getting a large smoker that needs some major cleaning and new racks made so I wanted to watch this video and learn how to take care of the metal inside and out it’s an offset
Holds 60 briskets thank you again
Not to be sarcastic but you should always wipe off the excess oil when seasoning. If using Pam use the High Heat grilling spray.
Dude, you got that way too hot to fast, which is why the door warped, and propbably some other joints. Should get up to temp over the course of about an hour. Also, went to hot at the high end, but cool to see it on an unfinished smoker…
Greetings from Essex County, UK!
I'm about to assemble an Oklahoma Joe Highland, could I use avocado oil to season the smoker? I'm always cooking with it on our Finex skillet…
Any tips much appreciated.
Best regards,
Manny
UK
How often should you do this🤔 Once or Twice a year?
👏Bravo Dude!! 👏Very informative.
That’s a sick jacket. Where’d you get it from?
Throwin shade on Franklin pfft
Hey Jeremy,
What mic are you using?
That pit cost a lot and it’s very defective!
Hey Jeremy – Please consider doing a video comparing Boiled Linseed Oil Vs Pam Vs Tallow Vs High Heat Clear Coat. There are pros and cons to all from aesthetics to function to maintenance. I removed my Linseed oil coating and I'm switching to tallow.
Felt liner on the cooking door can minimize smoke leaks
The highland smoker says don't go above 450
I did not see you do any scrubbing which was my first thought but I like your solution much better.
Best smoking channel 👍
I'm learning so much a about smokers. My temp got up to 700. I think I got it…lol
Should I apply oil to the inside of the firebox as well?
You answered all my questions. Thank you so much.