How to Season a New Offset Smoker - Char-Griller Grand Champ XD
HTML-код
- Опубликовано: 11 ноя 2022
- If you just purchased an offset smoker and its needs to be seasoned, this video is for you. I explain what seasoning is and demonstrate how to do it. This is a brand new, never been cooked in, never been seasoned offset smoker so you'll get to see the real process as I go through it.
Хобби
I have been researching a smoker for a couple of months now and came across your videos. Exactly the kind of information I needed. Today I will assemble my Char-Grill I bought at Home Depot yesterday following your recommendation for a quality affordable smoker and season it. Thank you for making these videos. Glad you enjoy making them, I will certainly continue watching 😊
Congratulations on your new smoker! I'm excited for you! Thank you so much for your comment and I'm so glad to hear that my videos are helpful to you. Have fun with your new offset and just remember, patience. It's important to have patience in barbecue. By the way, which model Char-Griller did you buy? Thank you!
@@TonyToneBBQ Thank you! I bought the Smokin'Champ which retails at $369 at HomeDepot in Canada.
@@kashka176 nice! I have a Smokin Champ also. Cooked a lot of great BBQ in it! Have you seen my video on "how to seal an offset smoker" ?
If not, you might want to look it up. Because the Smokin Champ has a two-piece main cooking chamber, it helps to add smoker gasket between the lid and the bottom half to reduce smoke leak. Makes for much more consistent temperatures. 😊
I just built my chargriller grand champ yesterday and I’ve been doing a lot of research on how to season it and I’ve came across your videos and it honestly opened a lot to me as a beginner so thank you and keep up the great work 😁💯
I'm glad to hear that! Thank you! Sorry for taking so long to get back to you, got behind on comments because I moved. I'm all settled back in now and new videos are coming. How are things going with your new Grand Champ?
I can't wait to get my smoker. Thanks for the tips Tony!
You're welcome George! Let me know how it goes, I'm excited for you!
Great video and super helpful. I've got 3 kamados, a weber kettle, a pellet grill and have always wanted an offset but have been put off by the price. I believe this Grand Champ XD is a good value, from watching your videos and a few others. Thanks for the excellent content.
Awesome! You're very welcome! Thank you for watching and I really appreciate your comment. Yes, I don't think you can go wrong with the Grand Champ XD. It is a great value!
This was very helpful, I appreciate all your video's, I been going step by step on all your instructions on sealing off the char griller to seasoning the grill with the fire box, and so far it's been a awesome experience. Much appreciated your video's! Thanks! 😁😁
I really appreciate that Jesse! I'm so glad my videos are helpful. Running an offset can be tricky but there's nothing better and such a great experience when you've got it down. Thank you and smoke on!
I just bought the new version of the Char-grilled Smokin Champ! Super excited to get it seasoned and start smokin!
Awesome! Congratulations! I also have a Smokin Champ that's turned out some fantastic barbecue for years. You're gonna love it! If you haven't seen it yet, I highly recommend my video on how to seal an offset. It makes a huge difference. Link below. Thanks for watching and I appreciate your comment!
ruclips.net/video/Z3Mnl-HHrgs/видео.html
I just ordered a BBQ grill and did not know about seasoning it so thanks for the video and information I will season it when I get it.
Smoking aside..that backyard is life.
Thank you! I feel lucky to have it.
That is an amazing grill. I had mine for 3 years and I wish I had seen this video before I started to grill left and right.
First never let get over 600’F… and warm up without the different levels grids otherwise it will bend. It is an amazing grill!!! Ah! Keep a copy of your receipt in case you need the warranty. I had an issue and I got send by mail the pieces I need to remplace… for free!
That's great to hear! Yes, I've read a few reviews from customers who had great service from Char-Griller. I've not had any warranty issues, but I have ordered parts and it was very easy. I agree, the XD is a great Offset Smoker and I appreciate it's versatility. Thanks for your comments!
Never let it go over 350 degrees!
NEVER EXCEED 350°F BECAUSE THIS WILL DAMAGE THE FINISH AND
CONTRIBUTE TO RUST. PAINT IS NOT WARRANTED AND WILL REQUIRE TOUCH-UP.
THIS UNIT IS NOT WARRANTED AGAINST RUST. As per page C-1 of the Operating Manual.
@@PaulieDetmurds Yes, you're correct and those instructions are correct, but I do it anyways. On a regular basis actually! The high heat has damaged the paint on the firebox but is not causing any problem on the main cooking chamber. The firebox I've sprayed with peanut oil which has created a glaze, the same as you would get on a cast iron pan, which has done an excellent job of preventing rust but yes you are correct, the instructions do say not to crank it up that hot. Thanks for your comment!
just picked up my XD a couple days ago after watching a few of your videos on it. never done a smoker before so this will be my first go. My firebox came where the door leaves a gap. They're sending me a new box but damn it sucks cause now I'm waiting on the new firebox before I season it and try my first cook. it'll be worth it I'm sure.
Hey! So sorry for not getting back to you sooner! I moved a few months ago and with work being super crazy, got behind on responding to comments. How did things turn out with your firebox? I assume by now everything is put together. If you have a chance, let me know how it's going. Thank you!
@@TonyToneBBQ I love the smoker overall and have used it lots since I bought it. They sent me a new firebox in warranty. It does rust way easier than the rest of h the unit and that’s with generous seasoning.
@@UncleBogator That's great! Yes, firebox rusting is really unavoidable. I've spayed mine several times with peanut oil, but the metal just gets too hot and it eventually burns off. I've thought about spraying it with High Temp Engine Block Paint, just haven't gotten around to it and honestly, it doesn't seem to be too big of a deal. It's rusted but not really that bad. I'm glad you're enjoying it! That's really great to hear!
Nice video !!!! Nice instructional video!!!
Thanks Randy! I appreciate that. Thanks for watching!
I did everything you did. Only thing different is I washed my grates with dawn dish soap and dried them off. To remove and contaminates or factory dust. 👍🏿
Awesome! Great job! Don't you love the way the inside turns out beautiful bronze color? Thanks for sharing!
Charcoal chimney is a game changer I turned many of my friends on to using them
I agree! So easy and convenient. Can't believe I went my whole life without using one until a few years ago.
Thank you for the info sir.
You're welcome Allan! Thanks for watching!
Just got mine today and put it together. Going to do the burn in tomorrow. Had to return first one damaged in shipping. Paid 549.00 for the first one, the replacement was 379.00 both from Home Depot
Sounds like shipping damage turned into a blessing! Sweet deal! Congrats on your new Grand Champ XD. Let me know how it goes. Thanks for watching!
@@TonyToneBBQ need to adjust upper corner of cooking chamber lid. Also, kind of a dent around the drain plug.
It could it be free! If you call customer service number with a prove of purchase and the part need it to be fix.
Great video, Thanks for the help. Are you still doing video's and could you show us how you can do a full cook for everything at a bbq gathering from burgers, Sausages to steak and everything in between please. Just come across your channel, love your teaching style, cooking results as well as your approach to using offset smokers/bbq's and having just purchased my 1st I really want to get the best results. Thanks again in advance for your help.
Hey! Thanks for your comment! Yes, I am still doing videos. Took a bit of a hiatus because I moved a few months ago and it took me a bit to get everything back together, but I'm back at it! That's a pretty challenging request, but it's actually something that's been on my mind. We are actually throwing a "We moved" party this coming Saturday and I'm going to be cooking St Louis style ribs, tri-tip, Hawaiian style short ribs and chicken thighs. I was thinking it would be fun to set up a camera and just record the whole process. I also just shot a video last weekend that I still need to process and get uploaded but I recorded in one continuous shot a 7 hour cook that included pork ribs, beef chuck roast, lamb shank and Dino style beef short ribs. Everything came out fantastic! Stay tuned and I'll see what I can come up with for you. I really appreciate your comment and suggestion! Thank you!
Thanks Tony!
You're welcome! Thanks for watching!
Greetings from Greece.thanks for the video's.its really great and helpful.can i use sunflower oil for coating?
Thank you! It's great to hear from you! I hope all is well in Greece. Regarding the Sunflower Oil, yes! Sunflower Oil has a very high flashpoint, very close to that of Peanut Oil. Go for it! Thanks for watching!
Enjoy your total knowledge in this offset sure going to get one.
Thanks Jerry! I'm glad my video is helpful! Keep me posted if you decide to get an offset. Take care!
I got my new grand champion and seasoned it yesterday but it won’t let me shat a picture here. It came out just like yours.I followed your directions to the letter. 4.5 hours I I was done. Today is baby back ribs day.
@@jerrypredmore8793awesome! Baby backs will be a great first run. Enjoy!
Good video .. thank you..
Thank you and thanks for watching!
Thank you for your dedication to produce very instructive videos. I have a question, if you can help me out with this. How will the Char Griller Grand Champ compares to the Oklahoma Joe Highland?
You're very welcome and I appreciate you watching!
About the Grand Champ vs the Highland, that's a great question. I had a difficult time deciding. Both are great offsets. The Highland is well built with thick metal and it's heavy. So is the Grand Champ.
Ultimately, I chose the Grand Champ because it's slightly bigger, it's also a bit taller which makes accessing the grill more comfortable, plus I like that the main cooking grate is expanded metal and that it slides out, and that it has a second cooking grate that also slides out, above the main grate.
Either way, I don't think you could go wrong. Hope that helps!
Hi Tony, can I use canola oil for the grill?
Absolutely! Canola oil has a pretty high smoke point of around 400. Good choice! Thanks for asking!
@tony great vid. Do you clean the factory oil if with detergent first before the first season or do you just oil and burn straight from factory.
Just bought the char griller deluxe
Great question and thanks for asking! I don't clean off the factory oil. I just add more and go for it. Check the owner's manual, it should say that it's some type of vegetable oil anyways. Thanks for asking!
Are you a chivato too Tony? 😂😂😂. Sorry. Couldn’t resist. You kinda sound like a sped up and lighter version of Alejandro Sosa. Anyway, you’re on point 1nce again like Q-Tip and Phife. Kicked off the seasoning on my Char Griller Super Pro today. And it went just like you laid it out in your video here. Inside so beautiful golden brown it was like I painted it. Do this here do that there and you get X. I even got a chance to see where I need to do some sealing, and it was exactly like what you discussed on your sealing video for the Smoking Champ right down to the long ass mo chicken screwdriver to shore up the kink in the fire box lid.
Just got my first smoker today. Pretty identical to this one even the wheels! Tomorrow im gonna season mine and friday ill be smoking for the first time and it will be big catfish filets and a rack.of ribs ❤
Congratulations! Catfish and ribs? Damn that sounds good! Please let me know how it goes. Thanks!
I believe I’m going to get one of these I can even fit or squeeze two briskets on the very bottom with baffle our lol these seem better quality than an Oklahoma Joe’s even
Hey Todd! Thanks for watching and for your comment! I'm sure you'd love the Grand Champ XD. I had a tough time deciding between this and one of the Oklahoma Joe's. Oklahoma Joe's makes some really great rigs but I liked the size and height of the Grand Champ and the upper rack is a great feature. Let me know what you end up doing. Thanks!
Thank you
You're welcome, George! Thanks for watching!
Its been close to a year, has the outside become sticky?
Thank you for making these videos. Greetings from Lithuania :). Wanted to check if I understand correctly. You season it every time when you cooking? Inside and outside? If yes, when you season it from inside, and you use wood to make fire, doesnt it catch a fire?
Hi Donatas! Thank you for watching and for asking this question! What I mean is that, seasoning occurres naturally, as long as you don't over-clean.
At the end of every cook, I leave the grates without scrubbing and cleaning. I only remove the drippings from the bottom of the main cooking chamber but I don't use any chemicals. It's good to leave the smoker greasy. I also empty all ash from the firebox.
At the beginning of each cook, I get the smoker extra hot (over 300 degrees) and then scrub the grates before adding meat. This process normally takes about one hour. If the grates or the inside of the cooking chamber look too dry, I might spray with a little peanut oil but usually not necessary. I don't add any oil to the firebox. As long as the firebox is emptied after each cook, it should last for many years without rusting. I actually use a vacuum to clean mine. If where you are in Lithuania is very humid, it might be a good idea to spray the firebox with oil after you empty the ash. It shouldn't catch fire next time you use it as long as you don't spray too much.
My point is, just don't clean too much, and it will season naturally with each cook. I hope that helps! Thanks again for watching!
@@TonyToneBBQ thanks for info!
@@donatasnera410 my pleasure!
What are the differences in smoking and grilling? When do you know when to smoke and when to grill?
That's a good question! Grilling is cooking meat hot and fast. Grilling is excellent for thin tender cuts like steak and chicken or for things that cook quickly like shrimp and fish. Grilling veggies is also a lot of fun. That fire just a few inches below your food really brings out incredible flavors.
Smoking is a completely different animal. Heat is generated away from the food and the smokey air flowing through the cooking chamber warms it, cooking the food and infusing it with incredible flavors over a very long period of time. By taking a thick chunk of meat that might be tough and chewy and slowly and gently bringing the temperature up over several hours has the effect of tenderizing the meat while making it delicious. I suggest get familiar with both! Check my channel, and you'll see examples of each. If there's anything specifically you like to learn how to do, please let me know. I've been a little absolutely because I just moved so I'm behind on getting back to comments and making a videos but I'll be up and running soon. Thanks for watching and I look forward to hearing from you!
Tony I just ordered mine. I see other channels they do a burn off prior to seasoning. Can these processes be combined? Or do they need to be done at separate times?
Combine it. A separate burn off is not necessary. The factory uses a vegetable oil coating anyway. Thanks for the question!
Would an offset like this more ideal to learn on before moving to something bigger? (Dumb question). Thanks in advance!
Hey Danny! Not a dumb question at all. Great question! Yes, I would highly recommend starting off with a smoker like the Char-Griller Grand Champ XD. It's big enough, it's built very well and it's relatively affordable. It's really a lot of bang for your buck. Once you get good using this, you can decide if you want to get something bigger. You might just find that this is all you ever need. Thanks for asking!
Thinking about getting a offset like this one. I have been enjoying my Char-Griller acorn for the last three years or so and it is a miser on charcoal. How much charcoal does this thing go through for a 8 to 12hr smoke?? Thank you for the informative videos
Hey Dennis! Thanks for watching and that's a great question! I think the offset would use more than the Acorn. Last time I did an 8 hour cook, it used about 4 chimney's full. I mostly burn natural wood in my offset. It's a bit more work but saves a lot of money and way better flavor. Offset smokers are perfect for burning natural wood. Hope that helps! Thanks for watching!
@@TonyToneBBQ thanks for replying and keep on making the great content. A 40lb bag of lump mesquite almost lasts a year depending on how much you like to cook in the Acorn.
@@dennisfliegel7588 I'm not surprised. Those things are designed to hold heat very well. Nice! I appreciate the encouragement! Thank you!
I got my smoker two days ago and I’m ready to season it this weekend.
That tool you used to pull the racks out, does it come with the grill? If not, what is called and where can I buy one?
It's called a Grate Lifter. I don't remember if it came with my Grand Champ, but one did come with my Smokin Champ and I also got one with my Judge. Below is a link to the Char-Griller website where you can buy one from the Smokin Champ parts list. It's item #30. Cost about $8. Hope that helps. Thanks for watching! Here's the link...
www.chargriller.com/pages/1733-parts-page-2
For anyone reading this in the future, this smoker does come with that tool.
So I’m fixing to get a summit living offset smoker so how long exactly do I need to let it season
It should come with seasoning instructions, but I'd recommend letting it go for at least 3 hours. Thanks for the question!
Tony!!! It says you can fit 8 briskets on the xd?! Is it true do you have enough space?!
Hey Nate! Thanks for the question! 8 briskets? I guess it depends on how big they are. I typically cook 18+ pound brisket and no, I wouldn't be able to fit 8 of those. The Grand Champ is big though! I've good 35+ pound whole pigs in there. Check my channel to see! Thanks!
Did this one have issues with leak like your old one? Trying to buy my mom one and I was looking at one like your old one but noticed you had a lot of leak issues and had to seal them.
No leaks on the Grand Champ XD. The door on the one-piece cooking chamber comes from the factory with gasket installed. Even without the gasket, the fact that it's a one-piece chamber already makes it better than the two-piece cooking chamber on the Smokin Champ and other similar models. I think your mom will love it! Thanks for asking!
Hi. I've just had my new chargriller competition pro delivered. Once I assemble it, shall I season or seal any leaks first?
Yes! Season first. I wouldn't worry about leaks until you've done 2 or 3 cooks on it. It might not have any. Congrats on the new Comp Pro!
@@TonyToneBBQ that's great thanks for replying. Only just gotten into this but your vids have been a source of knowledge I didn't realise I needed. Very clear and informative. Thanks
@@ronianspesh thanks Aaron! I really appreciate that and I'm really glad my videos have been helpful to you. I tried to take nothing for granted and pack in as much info and knowledge as possible. Thank you so much for your comment and thanks for watching!
how big of wood chunks can fit in the offset smoker
Great question! The firebox is long enough to accomodate 14-inch splits, but I don't recommend using splits that long. Long splits create too much heat. I like to use splits that are roughly the size of a beer can. I normally cut splits down to about 6-inches long and then split them to various thickness. I typically get 30 to 40 minutes of good clean smoke this way. Check out my new video on smoking a whole pig if you get a change. Thanks!
Doesn't that also come with a charcoal basket? Rather what I meant was do you ever use the charcoal basket?
Yes, it does. You can see it sitting on the shelf under the main cooking chamber. And yes I do, but I haven't done a vidoe on it. I probably should. I did just record a video on cooking a brisket day before yesterday. I just need to edit and upload the video but I actually do use the coal basket when I switch to phase two of the cook. I only use the basket when I'm burning charcoal or lump coal. Thanks for asking!
So can you cook as soon as the seasoning process completes?
Great question! I recommend letting the coal burn all the way down, letting it cool and dumping and cleaning out the smoker first. Then add new fuel and go for it! Thanks for watching!
Did you do a burn-off before you began the seasoning?
Nope. It's really not necessary. The factory uses vegetable oil as the protective coating anyway so I'd rather just add to that and do one long burn-off-seasoning process, which is exactly what the factory recommends. Thanks for the question!
@@TonyToneBBQ Thanks! I just got one and just put it together.
@@KellersGrillzebo congratulations! You're going to love it!
You don't spray the inside of the smoke stack?
I did not, but it wouldn't hurt.
Is this just for the steel grills?
Yes, any new grill or offset smoker really should be seasoned before using. I'd check the owners manual for guidance. Thanks for the question!
@@TonyToneBBQ thanks i just bought a Walmart one. Looks nice and havent used it yet
@@FlatOutBankAngling sounds good! Yep, just make sure you season it properly and then be patient with the learning curve. I posted a video a while back on how to use charcoal in an offset smoker. You might find helpful! Have fun and keep me posted!
mine comes friday
I'm excited for you! Let me know who it goes or if you have any questions. Thanks for watching!
Just got one for 270 💲 at home depot in Houston height
That's a sweet deal! Congratulations!
Doesn't this attract me insects what wrong with using foil
Nope, does not attract insects. There's nothing wet left over that will attract insects. It's important to season a new offset smoker to protect it from rusting to to help keep food and other things from sticking. Thanks for the question!
Should have just put charcoal in the smoke box
I could have, but I wanted the temperature in the cook chamber to be over 400 degrees and I wanted it to be consistent from end to end. To get over 400 degrees with charcoal in the firebox only, I would have had to build a really big fire in there and the it would have been much hotter on the right side than the left. Charcoal in both is a nice way to get that high temp without over stressing one side. Thanks for watching!