HOW TO season cast iron on the BBQ ...(your spouse will thank-you!)

Рет қаралды 34,386

Күн бұрын

Nobody likes the smell of seasoning cast iron... turns out the BBQ makes an excellent companion when its time to season your cast iron. I am using the Kamado Joe Big Joe 3, but any BBQ that can reach 500f indirect will do the trick for getting your cast iron seasoning back in tip top shape.
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#SMOKINGDADBBQ #Castiron #Seasoncastiron
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Пікірлер: 118

@praetorxyn 3 жыл бұрын

It's worth pointing out that "modern" Lodge cast iron comes with a pre-seasoning that's absolutely awful. It gives a bumpy and uneven surface (you can feel it when you run your hand over the bottom). Serious cast iron enthusiasts will take a sander and remove it, before re-seasoning properly using the method you're doing. This problem can be avoided by getting an old Lodge, Griswald, Wagner, etc skillet, or by buying from premium brands like Fielder or Starfield (who will give you the option of buying with or without a pre-seasoning, but their pre-seasoning is actually done properly). Another tip is that every single time you use your cast iron, you should put some oil in the inside and rub it with a paper towel, and every time you use it over a grill fire you should do the same on the outside of it (though you can use a cheap oil like vegetable on the outside if you want) and just let it dry. It's really easy to maintain cast iron this way.

@SmokingDadBBQ 3 жыл бұрын

100% agree. Pinned so others can find more easily some tips I didn’t cover

@ravkesef 3 жыл бұрын

Absolutely. However, it’s not the seasoning that’s bumpy-it’s the pan itself-a feature of the way Lodge makes its cast iron.

@deringr 2 жыл бұрын

I Believe you meant to type “Field” Cast Iron or “Stargazer.” Smithy also looks good and is USA made. Butterpat as well but that’s big money. I’m also seeing ALOT of ads in my internet feed for “Prepd” cast iron. Made in China. Not even gonna think about it.

@praetorxyn 2 жыл бұрын

@@deringr You’re correct. The big problem with Butterpat is that the little grip handle in the back is pretty useless. Couple that with the price and I’ll pass. I bought a 12” Stargazer and have been trying to take care of it properly by applying a layer of Grapeseed oil after every use. So far it’s been great, and I even accidentally almost burnt it up once as I thought I put the eye on Lo to preheat it and put it on Hi for a minute until I noticed.

@hawkeyeted Жыл бұрын

Lodge uses a special compressible sand as the cast form. That's what give it the rough surface.

@LearningtoSmokeBBQ 3 жыл бұрын

Thanks for showing us the way for outdoor cast iron seasoning!

@SmokingDadBBQ 3 жыл бұрын

haha thanks Dan

@jasonpreston7504 3 жыл бұрын

Lots of great tips here! We have a couple newer "pre-seasoned" cast iron pieces we plan to use this summer.

@SmokingDadBBQ 3 жыл бұрын

That is awesome!

@robertdewalt8711 3 жыл бұрын

I like your description about process you use. Myself I was taught to use lard for seasoning cast iron.

@SmokingDadBBQ 3 жыл бұрын

That's great! it works really well especially on brand new pans

@meatthecookk.2227 3 жыл бұрын

Oh yeah excellent tutorial I have little different variation to my process but I really like how you went about describing this in great detail!

@SmokingDadBBQ 3 жыл бұрын

Awesome, thank you! what’s your variation

@meatthecookk.2227 3 жыл бұрын

@@SmokingDadBBQ I use salt with chain scrubber to remove any rust spots, then gently wipe with grape seed. Then use little bit of lard to cover before placing in smoker. Last time I did this the iron skillets have certainly held up. Almost like waxing car with using rubbing compound, polishing compound and then finally wax just with a little heat 😂

@the-handy-fixer 3 жыл бұрын

Great video! I see the snow is not wanting to let go in the frozen north!

@SmokingDadBBQ 3 жыл бұрын

nearly but it’s still hanging on

@ravkesef 3 жыл бұрын

Great video, James, as always. I like to use grapeseed oil rather than olive oil for the simple reason that it has a higher smoke point. Of course, that’s useful only if you’re going to be doing some high heat cooking. Otherwise, olive oil will work just fine. One observation: if you season over rust, the rust is still there. For that reason, I’ll take steel wool, a wire brush, a power sander or whatever it takes to bring the rusted area down to bare metal, and then season on top of that.

@SmokingDadBBQ 3 жыл бұрын

great points

@benerwin999 3 жыл бұрын

Hey James! Big fan of your channel! I've noticed you've mentioned in a couple videos that you and others don't like dropping the 2nd plate when placing it in the lowest setting. I wanted to share a little trick that makes doing that much safer. When you're placing the 2nd plate in, don't lower it all the way so your fingers/heat gloves get pinched. Instead use your free hand to grab the KJ ash tool. Take the right angle of the tool and "hook" the curvature of the 2nd plate. You can then let go of the plate and with a gentle lateral force, lower it into place. No pinched fingers or broken ceramics. Hope this helps!

@SmokingDadBBQ 3 жыл бұрын

excellent tip

@TheLeviate 3 жыл бұрын

Great video, thanks

@SmokingDadBBQ 3 жыл бұрын

Glad it helped

@fsaitta1 3 жыл бұрын

Hi James, first of all thank you for your channel. I just bought a Big Joe and if wasn't for your videos , I wouldn't know what to do and now I can even season a cast iron! I have a question for you or anyone who can help. Do you use a drip tray? I haven't see you using one. Where all the juices end up? Don't they make a mess in the Kamado? If you use it where do you put it if you use deflectors or the smoking attachment? I know it's a lot of questions but I know that your channel is the best source of information. Thank you again.

@SmokingDadBBQ 3 жыл бұрын

jump to 5:55 in this video to see my drip setup - kzfaq.info/get/bejne/priBeK6GtafPl58.html

@pierrevautard6463 Жыл бұрын

Bonjour James ! I do the same thing on this side of the Atlantic, using grapeseed oil, which offers better heat resistance and is also more neutral in taste !

@SmokingDadBBQ Жыл бұрын

Good tip

@fortuneworks 3 жыл бұрын

Great video!

@SmokingDadBBQ 3 жыл бұрын

Thanks!

@agpmjm 3 жыл бұрын

Excellent timing ! Just got my shiny new Kamado Dutch oven :)

@SmokingDadBBQ 3 жыл бұрын

congrats. Hope you enjoy it!

@agpmjm 3 жыл бұрын

@@SmokingDadBBQ perfect for your chilli recipe

@AbrahamCollins1786 Жыл бұрын

I would recommend soaking that rusty griddle in some vinegar first. Other than that, you're spot-on, James!

@Synthelicious Жыл бұрын

Another great video! Just a question: is there a specific reason why you burn at 500 degrees? Most brands advice burning at about 350 - 400 degrees.

@ronalddefoe574 3 жыл бұрын

James - you have become my primary "go to" source since I acquired my KJ Classic lll in November. Your vids are good stuff. My only wish is that this great video came out about a few days earlier. The other night, based on someone else's recommendation I seasoned my new KJ half moon cast iron griddle in the kitchen stove oven @ 350 deg F. Probably not as good an outcome, but more importantly the SMELL in the house was awful as you pointed out. I was somewhat surprised by that as I used avocado oil and the temp wasn't that high. The next seasoning is definitely going to be done on the KJ outdoors. Thanks for everything!! And I love my KJ!

@SmokingDadBBQ 3 жыл бұрын

haha oh no. it’s not pleasant in the house that’s for sure

@jimedlebeck5129 Жыл бұрын

I’m a Weber Komodo guy, but your the best on utube!!!

@SmokingDadBBQ Жыл бұрын

thanks

@paulbanks2374 8 ай бұрын

Hi James, I’m in the U.K. and have recently got a set of cast iron pans, with the seasoning can I use Avocado oil? By the way I enjoy watching your videos, many thanks .

@deringr 2 жыл бұрын

Just bought a 10” and 12” Lodge skillet, a 12” lodge Dutch oven and the little 15oz 5” pot. Gonna be some smoke rolling outta my Traeger tomorrow hahahahahahahaaha. Thanks for the great video. Never woulda thought of this

@SmokingDadBBQ 2 жыл бұрын

100%, hope the seasoning went well

@nikkiwoolley4437 3 жыл бұрын

Hi James, I just got a classic 1 and have spent a lot of time watching your videos How to you go about cleaning your cast iron and keeping the seasoning? Thanks

@SmokingDadBBQ 3 жыл бұрын

thanks. I use kosher salt and a dish cloth and or plastic scraper to clean. then add a little oil, bring to a smoke, let cool and store… ready to go next time

@FOGOcharcoal 3 жыл бұрын

What a great alternative to stinking up my kitchen!

@SmokingDadBBQ 3 жыл бұрын

hahaha Right?!

@omokaroojiire 3 жыл бұрын

More like fogging and stinking up your house!!! Knowing how to season outdoor took the stink out of cast iron!!! Thank you so much for sharing.

@dragonrider269 3 жыл бұрын

I was planning to do this with my grandparents cast iron that they never seasoned right. Had to strip 70+ years of char to find out that it was a Wagner brand skillet. Wire cups on a grinder with elbow grease gets the job done.

@SmokingDadBBQ 3 жыл бұрын

haha awesome

@jamesottinger635 3 жыл бұрын

Hi, great video, assume the 5 quart lodge fits into the hole in the Kamado Joe divider? I cannot find a KJ Dutch oven.

@SmokingDadBBQ 3 жыл бұрын

I have the lodge 5qt and 7qt. the 5 sits in the c accessory rack perfectly. here it is in action - kzfaq.info/get/bejne/hqp2fJWHr5y6fYE.html

@umakegoodcookies 3 жыл бұрын

Thinks looks like a good method for a lot of pieces. However, with one or two you can go direct. You just put them in high and run a lower dome temp knowing the iron is your deflector and much hotter. A laser thermometer is your friend until you’ve got your bbq worked out. I find going about 450 direct with the pan up high works fine. YMMV

@SmokingDadBBQ 3 жыл бұрын

Great point! when doing a single piece I normally throw it in at the end of a cook so I am not wasting time / energy vs using what was already going. then shut it down once it stops smoking

@jeffshambrook3936 Жыл бұрын

Hi all - been watching this channel for some time, now subscribed and have bought a KJ Junior. One of the things I want to do is cook bread in a cast iron Dutch Oven, probably to be bought from Amazon. Haven't been able to find out whether this D/O should be placed on the cooking grate resting directly on the fire box ring (direct heat) or with the grate resting on accessory plate with the deflector plate in place (indirect heat) - so my questions are (1) which option for using a Dutch Oven for bread should be used and (2), depending on the answer, what are the dimensions of a D/O - total height + full width including the handles which will fit in a KJ Junior as the dome height/width isn't that big. Thanks - Jeff (UK)

@michaelmilitello5644 3 жыл бұрын

I use crisco and season at 400. Works great. No smoke.

@SmokingDadBBQ 3 жыл бұрын

awesome. its been a while since ive used that

@ElViajero321123 3 жыл бұрын

I love your content. Tell me, will 12" castiron skillet will fit into kamado joe classic III?

@SmokingDadBBQ 3 жыл бұрын

thanks yes this lodge in my hand is 12" with handle and it fits in the classic 3

@ElViajero321123 3 жыл бұрын

@@SmokingDadBBQ thx :)

@mirogruca784 2 жыл бұрын

Great idea for seasoning your cast iron - however "half ass job" on rust removal prior to Seasoning.

@chaddoyle6911 2 жыл бұрын

Hahaha! My wife hates that. Now I have a great solution! Actually she hates cast iron all together, but I grew up with amazing southern cooking in my house. So cast iron is what I do because I drink Kentucky Bourbon and I know things. :)

@laneblount9888 2 жыл бұрын

I also love cast iron and bourbon lol

@SmokingDadBBQ 2 жыл бұрын

hahaha i also love bourbon

@passthechup 3 жыл бұрын

James, would this work for a first time seasoning on a new piece of cast iron? I know I’ve read that new cast iron can require several layers of seasoning . Thanks !

@SmokingDadBBQ 3 жыл бұрын

thanks. it can absolutely but the very first layer it’s sometimes easier to get lard to adhere to a naked pan than olive oil

@justindabreu976 3 жыл бұрын

Just bought my joe junior can I condition the daisy wheel, so it won’t rust doing this

@SmokingDadBBQ 3 жыл бұрын

yes it’s cast iron and is already seasoned. if you need to redo it you can

@enyceofnyc Жыл бұрын

I’m confused about seasoning temperature. A few videos say to season at a temperature just below the smoke point (e.g. 350) so that the oil can bake on without smoking and burning off. For example, Cowboy Kent Rollins’ videos and Kamado Joe’s cast iron grate maintenance video. In this video, the temperature was intentionally well above the smoke point. Those two methods are opposites. Which one is correct?! 😅 Thanks for the tips! Great video.

@SmokingDadBBQ Жыл бұрын

I find the baked seasoning tends to flake off sometimes whereas the higher temps polymerize better imo

@enyceofnyc Жыл бұрын

@@SmokingDadBBQ thanks! Sounds like an experiment! Hint hint 😂

@jcbradley33 Ай бұрын

Hey James...I noticed you didn't clean the rust off first ...is there a reason you dont?....I prefer not to but everything I read says to clean it off with some concoction

@jackhardman5638 3 жыл бұрын

Do you find that you end up covering them with lint from the paper towel? My pre seasoning on my KJ dutch oven and my skillets are a little rough. I dont know if that matters or if i should clean the seasoning off and start again

@SmokingDadBBQ 3 жыл бұрын

two options. either keep seasoning and they will get smooth or sand them and start over

@Mikevanmaurik1984 3 жыл бұрын

Hi James, When you did the second coating did you went for another run of 8 hours or shorter? Thnx! Gr Mike

@SmokingDadBBQ 3 жыл бұрын

grate 😂 question... I just waited until I did a steak and had the temp up already and threw them in at the end and shut it down. that way it wasn’t a big deal stand alone. this is normally how I do it but I wanted to show the process for doing a bunch of cast iron vs a quick fix to maintain a single piece

@Mikevanmaurik1984 3 жыл бұрын

@@SmokingDadBBQ cool thnx! I am counting down the days to buy my KJ Big Joe 3 🤘

@sunnysideup1188 2 жыл бұрын

I was told never to use briquettes or harsh cleaners since the bad smoke would “season” the ceramics. Any concern of putting bad flavor into the grill from all the burning oil if you did this often?

@SmokingDadBBQ 2 жыл бұрын

i dont like briquettes but the good ones are free of chemicals so i can't see it making a difference ... you're taking the oil past its smoke point and then curing it as it cools

@Boatsidebbq 3 жыл бұрын

Really great recipe for seasoned smoked cast iron. I will definitely be makeing this soon, question though, what do you serve as a side dish to cast iron? I was thinking of some mashed aluminum foil, but not sure if thats keto.

@SmokingDadBBQ 3 жыл бұрын

hahaha I like parchment paper poppers

@jamesbarrow Жыл бұрын

Wrought iron rashers

@davidxroxy 3 жыл бұрын

new to your channel. i see you had a gill table earlier in you videos. is there a reason for the change? I just got Kamado classic III and dont know to go with legs or table.

@SmokingDadBBQ 3 жыл бұрын

I miss my table dearly. but I couldn’t make the big Joe fit in it so we are making a new one this spring. you need some work space, either with the grill in it or nearby

@davidxroxy 3 жыл бұрын

I like a clean look and just don't think I would like the look of the joe next to a work table. Needs to be in it instead. I got some cedar post from an old swing set 4×6 I'm going to use as the frame. Thought about concrete but I don't know if the weather in Texas would crack it

@davidxroxy 3 жыл бұрын

Just got the fireboard 2 this weekend. Wow.. after a small learning curve it doesn't get any easier. I'm not much for reading the directions

@davidxroxy 3 жыл бұрын

Love the sloroller but don't like cleaning it!

@Jord_45 3 жыл бұрын

Saw your Ikamand vent in place there, do you ever actually use your Ikamand? I used to use it a lot but as time goes on i'm hardly touching the thing now. It seems to make things unneccarily greasy having to have that top vent closed so tight to keep your temp where it should be.

@SmokingDadBBQ 3 жыл бұрын

I don't use it 99% of the time... I used it last weekend on an overnight brisket where I was comparing hot and fast to low and slow and I used the iKamand to hold the big joe at 220f overnight as i didn't want to micromanage a low temp thats hard to hold that range manually

@Jord_45 3 жыл бұрын

@@SmokingDadBBQ thanks for the reply.

@Jord_45 3 жыл бұрын

@@SmokingDadBBQ so overnight cooks you'll use it? I've seen you do some comparisons in the past and it stays pretty consistent when you did your vent settings for the night cook. Just more peace of mind using the Ikamand?

@BuiVision 3 жыл бұрын

I enjoyed this maintenance related video and have a side question. Any tips for keeping the top vent in good shape? I keep it clean with occasional wipe after my cooks with a towel. I’m on my second cap and after a few months, I am seeing some paint bubbling up. I mostly do low n slow and never have the vent cap exposed to over 500f.

@SmokingDadBBQ 3 жыл бұрын

thats what i do as well (wipe gently when hot)... the cap form a functionality perspective is the best i have used... the paint irks me though. why not cast iron? would be easy to throw it in the grill with some oil and re-season when needed

@espanhol321 3 жыл бұрын

How do you get rid of the black residue that accumulates after cooking?

@SmokingDadBBQ 3 жыл бұрын

on the dome? if so this is how kzfaq.info/get/bejne/g9l_odlemJObY6c.html

@espanhol321 3 жыл бұрын

@@SmokingDadBBQ thanks for the reply. I meant it on the great itself. I tend to cook, brush a little then apply some oil while the KJ is cooling down. But there's a layer of black residue in the great that doesn't seem to come off.

@craigthorburn8621 3 жыл бұрын

Hi James can you help I am looking at getting a probe to measure my meat and the grill temp. So I am looking at the Webber igrill 2 which I believe can do both or the Meater thermometer and or the thermopen? Can you help thanks Craig

@SmokingDadBBQ 3 жыл бұрын

hey Craig. I haven’t used the Weber I grill but it looks similar in functionality to the 4 probe inkbird bbq-4t I have. I rarely use it because the app sucks compared to MEATER and I like the wireless especially for rotisserie flexibility. paired with an instant read thermometer these too cover most everything I do

@craigthorburn8621 3 жыл бұрын

Smoking Dad BBQ thank you James, can I ask when you refer to the instant read thermometer which one are you referring too? It’s just that the Meater thermometer can only do one meat at a time. How do you take the internal temp of your big joe 3. Again thank you so much I am a complete novice.

@SmokingDadBBQ 3 жыл бұрын

@@craigthorburn8621 I have won a couple thermoworks mk4 instant read probes that I use to spot check different parts of a brisket for example as the flat and the point cook differently sometimes. The MEATER can do one meat and ambient temp unless you have more probes. I have the block so it does 4

@craigthorburn8621 3 жыл бұрын

Smoking Dad BBQ ok so just to be clear you would leave one on the Meater probes sitting on the grill (for internal temp) and the other for your meat. I have also seen you use the thermo pen?

@craigthorburn8621 3 жыл бұрын

Smoking Dad BBQ ok so the only difference between the Meater Probe and Meater Block is you get 4 instead of 1?

@hypnotista 2 жыл бұрын

Are you are using olive oil from Costco? My understanding is that olive oil is NOT a good high heat oil for seasoning.

@SmokingDadBBQ 2 жыл бұрын

i have a few others fire higher smoke points

@TheSillyKitchenwithSylvia 3 жыл бұрын

Can I bring mine over to your backyard?

@SmokingDadBBQ 3 жыл бұрын

haha deal

@ssofft 10 ай бұрын

is it really necessary to bake for an hour and let set for 8? this is the only tutorial I've seen that does it this long... most just bring it up over smoke point for a couple minutes, and that's it. they just tell you to re do it once or twice if it's not seasoned enough.

@SmokingDadBBQ 10 ай бұрын

the grill holds temp for a long time... above 150f for 11hrs in another test i did holding a brisket in my joe with the heat so it takes a long time for the pan to cool. i find the finish comes out better cooling gradually than it does being removed hot and cooling rapidly but i am sure there is not a scientific reason to support that

@jaimin72 3 жыл бұрын

isn't it a carcinogenic to bring oils past its smoke point?

@SmokingDadBBQ 3 жыл бұрын

I fall in the camp that once the oil is taken past it’s smoke point that it’s polymerized and has generations of use this way and therefore while not scientifically conclusive... safe to use

@altonreid9726 3 жыл бұрын

Any chance the unpleasant odor from seasoning the cast iron absorbs into the ceramic and imparts bad flavors into food, much like lighter fluid can?

@SmokingDadBBQ 3 жыл бұрын

great question. I have not had any issue with this, it’s not any worse than some fat drippings burning which happens all the time, just happens to be outside the house so it doesn’t stink it up