Comments on: Franklin BBQ Pit: How to Season Your Smoker | Mad Scientist BBQ

By: MrGoldthang

MrGoldthang — Mon, 22 May 2023 09:49:27 +0000

You answered all my questions. Thank you so much.

By: Kevin M.

Kevin M. — Mon, 22 May 2023 09:49:27 +0000

What is your #1 “go to” smoker when you just want to smoke one brisket for yourself?

By: William Burdis

William Burdis — Mon, 22 May 2023 09:49:27 +0000

Can you get it too hot when doing this ?

By: Chico Bicalho

Chico Bicalho — Mon, 22 May 2023 09:49:27 +0000

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?

By: Greg Walls

Greg Walls — Mon, 22 May 2023 09:49:27 +0000

This process is the same as seasoning cast iron. Well done!

By: DeeDeeCycles

DeeDeeCycles — Mon, 22 May 2023 09:49:27 +0000

Pam and other like sprays has butane as the propellant.

By: Masic Chen

Masic Chen — Mon, 22 May 2023 09:49:27 +0000

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?

By: ray trout

ray trout — Mon, 22 May 2023 09:49:27 +0000

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

By: darren cox

darren cox — Mon, 22 May 2023 09:49:27 +0000

This is exactly what I needed to see. Thank you sir.

By: Daz555

Daz555 — Mon, 22 May 2023 09:49:27 +0000

Out of interest as an amateur smoker, why are these things not just made of stainless steel (forgetting cost for this question)?