Char-Griller Grand Champ Seasoning | How to season offset stick burner
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- Опубликовано: 2 мар 2022
- This is how I season my Char-Griller
Grand Champ offset stick burner. This is a very easy process to make sure that your cooker is ready to cook on! 
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Nice !!! Loved your video!!! Thanks for the info!!!
Thanks for the feedback! Glad you enjoyed it!
I plan on putting my Char-Griller together this weekend and have some Lodge seasoning on the standby.
Enjoy! It’s really a great smoker for the price point! I really enjoy mine.
Appreciate the advice thanks
Thank you for checking out the video! Cheers!
Here for it!
Thank you my friend!
Great vid..I’m gonna be getting this smoker real soon and like the way you seasoned it..I would only probably wipe down maybe but otherwise good stuff..what about the outside though? Similar to a cast iron skillet, it needs love in the whole thing right? Curious on your thoughts..🤙🏽
Thanks for checking out the video and the input!
I don’t think it’s necessary to season the outside because it is painted. So that paint should give you protection, where on the inside it’s exposed metal.
That being said, over time and usage the paint on/near the firebox will deteriorate from the heat. So I have been spraying that too for added protection.
@@RaceviceSmokehouse that’s true..appreciate it. Thanks for getting back to me 🤙🏽
Of course! Thanks again for checking out the video!
Please school me on vent settings, i have this grill and trying to learn it. How do you bring temp up and how do you bring it down? About where do you run the draft on the smoke box?
What I’ve come to learn is that the size of the split of wood is very important. I now spilt all my wood once or twice depending on what size it was originally. A large hunk of wood is really going to spike the flame. And I only mess with the door. I don’t touch the vent. I’ll add a split of wood and leave the door open until it’s fully caught on fire. Then I’ll close it part way depending on how hot I want to run it and what I’m cooking.
Hope this all makes sense. Let me know if I wasn’t clear.
Got my Champ and ended up following your method…turned out great..what temp was on your lower grate w your probes when you were at 4-450 up too please?
I actually have a slightly hotter temp across the top grate, which makes sense as heat rises across the cool surface. I would say it’s about 15-25 degrees hotter up too than down low. That’s based on my experiences. And obviously it’s going to be hotter near the firebox as opposed to chimney side.
Glad it turned out great for you! Cheers and here’s to many great cooks!
@@RaceviceSmokehouse just threw two racks of ribs on lower left..thanks for the info..new sub
@@oldhead_ Thank you for that!! I truly appreciate it! Hope your ribs turn out great!
This is going to be difficult. I have a Char-Griller similar to this, but without the offset smoker. So I have to put the coals directly into the grill. Then repeatedly take everything out and spray every 30 minutes or so?
In your case, I would just season the areas the coals are not in. Spray those areas down a few times while seasoning. Then maybe a second burn with coals on the other side and then season the side that had the coals the first time. At least that’s what I’d try!
Hello. I purchased the Char griller recently. I suppose its more or less the same. Do I prime/ season my model the same amount of time you have? Two hours max before grilling? Thank you
The more time the better. You’re really just trying to burn of manufacturing oils and then season it with cooking oils. If you follow this video,
You’ll have a nice seasoned cooker. Thanks for stopping by and let me know if you have other questions! Cheers!
Thanks for another great informative video! As much as I love my Weber Smokey Mountain, sometimes I feel like I don't have enough aggravation in my life so I need an offset smoker. Not a fair question but what are your thoughts about the baby brother to that unit, the Smokin Champ? Since my parents and sisters were born in Ukraine, I guess it's a form of psychological displacement, having some control over smokers but not the horrors going on right now. Sorry, this about bbq not politics.
Thank you my friend! To be honest I have no experience with the model you’re asking about. You already have a WSM which is probably one of the easiest smokers out there. I began my bbq journey using offset stick burners and really missed it. They are a lot more work for sure. But a properly running one with all wood pits out the best food in my opinion. I looked up the Smokin Champ and it’s pretty cheap in price which leads me to believe it’s pretty thin metal.
And it’s a shame what’s going on in the world today. We all need a diversion at times I believe.
Smoke on my friend!!
I have a WSM and it has been awesome! I got a high end pellet grill and it failed me! When I find the time I’m sure they will take care of me but in the meantime I bought the CharGriller Grand Champ! I’m looking forward to getting it going!
I love my WSM. I still use it all the time. But I still think 100% wood fired smoking is the best flavor around.
Just got this for Xmas. what about seasoning the offset box? Do you not season it because food is not going in? Seems like that would need a little seasoning as well to protect. Thanks for sharing.
Yeah, I don’t season it because no food is going in. However, you can spray the firebox after the paint starts to go. Cause it will go after some time. That will definitely help add longevity to the firebox
The BEST smoker i ever had.I had a Oak Joe.Oak Joe is made by Char-Griller.
I had the OK Joe Bandera but sold it. Had a hard time controlling the vertical cooker. This Grand Champ is pretty awesome so far!
Oklahoma Joe is made by Char-Broil.
I also own the Char-Griller Gand Champ and it’s a great grill.
Char-Griller is owned by Middleby. Oklahoma Joe's is owned by Char Broil. Not the same company.
Are you supposed to season it first before you start any fires in it?
No. I run the initial fire to burn any manufacturing oils or adhesives off. After that is when I start the seasoning. If you don’t burn off the manufacturing oils, then you’re just covering them up while seasoning.
I've been researching offsets, you got any pro's and cons you'd like to share on this
For the price point I think it’s one of the best ones out there. Decently thick metal and I love the second rack. Not sure that I can think of any cons right now. Just keep in mind it’s an offset, so it takes more to manage the fire in it. But that’s the life of a stick burner.
@@RaceviceSmokehouse can't beat the price, I live on the side of a mountain and getting a lonestar down to my pit would require a crane because of their weight,but the char. griller would fit the bill and fit in with my WSM, kettle, pellet grills and ceramics
Let me know what you decide. Always exciting to get a new pit.
@@RaceviceSmokehouse will do, the wife said I'll have to downsize my smoker collection if I get it and I laughed, I'm sitting on 11 various kinds here.
My motto with smokers/grills… easier to ask for forgiveness than permission. Lmao! I’m at 11 grills too! Lol.
I got mine for $212.00 it was originally $397.
Couldn't pass it up.
Family is happy that I'm smoking again.
That’s a great price for a pretty sweet pit! Hope you have tons of great cooks on it!
Upgrades to help maintain the heat on your XD Champ! ruclips.net/video/nCd3wwNwv9o/видео.html
How is that smoker holding up?
Holding up great. The smoke box paint has pretty much burned off about half of it. The main body is perfect. Really a great smoker for the price point.
Thanks. I'm looking at getting that one.
@@melvincopney3892 Let me know what you think when you do get it. I think you’ll enjoy it. Cheers!
Nice. Whens the 1st cook
Coming soon!!
@@RaceviceSmokehouse nice. Fit a couple of briskets and some some racks on that baby
@@ChrisHansenBBQ My sons second birthday is coming up. Having a bunch of family over. Definitely filling this beast up for that!
@@RaceviceSmokehouse 👍🏻 nice. Happy early birthday to him. My girl just turned 4. 2 is great age. Awesome watching them learn and do things.
@@ChrisHansenBBQ Happy birthday to yours too! It really is amazing to watch them learn and accomplish new things on a daily basis.
Ok, I have to beg to differ. First off, you always wipe off the excess oil, after applying it or it runs like in your vid. You do just as you would a cast-iron skillet. Secondly, use Pure Creamy Liquid Shortening, has a smoke point at 460*, raise temp to 425* for 2 hours and your finished. Time to cook.
Your way sounds great too! I appreciate the feedback. I’ve seasoned a bunch of grills the way I did in the video and they’ve all done great. Bottom line with seasoning is your getting it coated and baked in which protect your metal. Any way you get it done is great for the grill. Cheers!
Read the owners manual. Finish is not suitable for 400 plus degrees
Thanks, should’ve done that.