This area is so much prettier on the winter time when we have some green grass in the fields

Good info! I was curious about whether an initial factory burn maybe not super Smokey was the best move.

@@Nahbruhsheesh This guy is closer to being correct when mentioning grapeseed oil, but the optimum oil for seasoning cast iron is Flaxseed oil. For seasoning purposes it provides the hardest coating and will protect the best. He's also correct in saying heat the cooker to 250° before coating with a seasoning, then raise the temp to 400°. Coating the stainless steel trays is almost a waste of time. If you are going to coat them, take them out and wipe them down with flaxseed oil using a lint free cloth. Using Canola oil and only heating to 300° will just make the inside of the smoker very sticky.

Do you season it immediately after washing the inside, or do you let it dry out first?

lmao

That's exactly what I was thinking. Get a cheap $10 gallon pressure sprayer and it would have taken no time

Put sausage in Q... allow to smoke. Hung is better...

Warmed oil too...

Are the firebox of a reverse flow smoker more likely to rust than a regular offset smoker?

@@Railroad_Bbq I don't think the big box will rust any quicker, I will do some research on it, thanks for watching

i bet people who operate this pit have a lot of burns on their wrists

@@Golden3ye welding gloves problem solved

The doors seem like total bull crap, when he gets older he will regret that crappy design

@@dmdm9198 You can get counter weights to help assist, but they look weird and add weight to the total weight of the trailer.

I'm interested in this question also. Does the pit need to be re seasoned?

Do you not season the inside of the firebox? I would think that’s the most rust inhibiting area on the whole thing?

*1 on re-seasoning your smoker

Yes once or twice a year clean up the inside of the smoker scrape off flakes etc then re-season the chambers

Ryan Martin I wanted to ask the same thing he must be loaded to buy all those smokers

He was an ap bio teacher, and has his own catering company - they’re write offs

Being next to firebox, they're taking the brunt of the heat and it's burning the seasoning off. You should reseason them frequently.

Switch them around.

1. burns off chemicals from the metal source and or manufacturing process 2. seals and coats nicks and imperfections preventing rust.

Ever cook with cast iron? Same principles.

An air pick up. Like for spraying varsol.

Ron Mendenhall the door is 100#. Even in the strongest winds I’ve not had one move.

not only that, just looks like a pain. needs counter weights or something

I was wondering.

Ken F that’s exactly what I was thinking 😁😁

There not food safe. They are literally made for poison

Agreed that door looks like it needs some kind of latch to keep it from slamming down on somebody if the wind hits it just right , that particular design should have horizontal shutting doors .

I checked their site on these smokers and they are pretty pricey. For $10k and up, the bitch better come with a flat screen television and a year of paid cable service.

i agree, i live here and i dont buy anything from them

*no lie

Lol. Obviously neither do you.