When I seasoned my 84' Lang trailer, I put canola oil in a paint sprayer. Same concept but saved a ton of time and effort. Little thought. Keep up the good content!
Great video as usual!!! Many of my BBQ community are desperately waiting for you to do the first real guide on how to heat up bbq leftovers the right way without getting soggy bark with the sous vide method. PLEASE PLEASE PLEASE CAN YOU DO IT ASAP?????!!!!
I remember growing up around my dads offset, which he owned for at least a decade, if not two. It sat outside on a porch, never got oiled, never cleaned. Never saw rust on it and never noticed any buildup inside of it. I have no idea how he did it.
I see this video and think of wok seasoning with the color change. So beautiful to watch and each is for a different purpose. Hot and fast vs low and slow.
Thanks for the video. Maybe an idea for a future video would be, how to care for the inside of a well used pit. With maybe some crusty or creosote build up.
I like the idea of pushing the heat up out of the firebox instead of trying to push it down and it hits you food from the bottom. Jambo Pits had an upward deflector a long time ago. Recently Lone Star Grillz made a “Texas Edition” smoker with this similar upward deflector also.
I have a crappy offset but I had to keep spraying it about 4 or 5 times during each cook. Eventually I just came to the conclusion if I spayed it at the end of the cook and let the coals polymerize it that it did just as good to protect it.
Jeremy, This was like watching old time TV when people could smoke! 😂 Always fun to watch your seasoning videos! You forgot your warning against linseed oil, although no one is really going to ingest it on the outside of the smoker. Hope to hear more about this smoker! Jirby is not going to be happy, but we can never have too many smokers. Keep up your great content!👍
When I go to my whatever doctor of the moment, they always ask me if I smoke,,,my answer is, "Yes, brisket and pork, most everything else I grill"! They totally are not expecting that kind of answer. It's good for breaking the ice and some grins and giggles!
I like to build a fire in the cook chamber too for seasoning. Helps make sure everything’s getting well polymerized. I usually use avocado oil though cause it has a 500°F smoke point, and is more durable of a coating.
@@MadScientistBBQ it’s around 300 gallons if I had to guess. It was an oil drum from a friends farm. I was a welder and fabricator for 20 years before going full time with our bbq business where we are in Brandenburg Ky on the weekends. If you get a second I just posted a video today and it’s in that video. Thanks for replying back.
the firebox temperature always high and it get really hot so we need oil like avocado oil which has a highsmoke point at 480- 520F, while the cook chamber will not get enough hot so we need flaxseed oil with smoke point at 225f. i think this will get you season very good in my openion 😎
Do you clean a new offset to remove manufacturing residues prior to the seasoning steps? if so, what procedure do you recommend??? Thanks in advance...
The solution offset smoker this sounds interesting where i can hear and learn about it. I have ordered the workhorse 1975 wagon a few month ago cant wait to get it to my backyard. Now with your new offset dont tell me haha i will regret it 😂
1975 is a great pit. Definitely didn’t make a mistake by ordering it. The pits are a little different. Airflow in the solution is intentionally redirected to protect meat and maximize grate space. Also has the effect of making the smoker a little less efficient. This allows you to burn a bigger, healthier fire making the whole cook easier. But don’t fret. 1975 is a killer pit
Wow what a pit, i think you create a killer idea and you deserve this one base on your big experience with the offset smokers all this years. Thanks very much i hope some day to have a chance to try it with you
Just making sure... is it safe to cook on the pit while this process is happening? I have a 1975 coming in soon, and plan to take great care of it... but wanna make sure I don't need to plan 1-1.5 hours in advance of every cook just to season it. Love your videos, keep 'em coming! Excited to see what you have to show us with your own pit!
I think fully seasoning it like this is something I would do every 3-4 months. I just spray the firebox before each cook and have no issues throwing meat on when I’m ready.
Is it recommended to oil the outside of a brand new powder coated Brazos offset smoker? Also, is it necessary to remove the factory oil from the inside by washing only to reapply vegetable oil? What kind of oil do they use at the factory for protecting the inside? Why would they use something that is not suitable for cooking with?
Greetings from Ireland where it's constantly damp! My smoker was poorly stored (long story) for about 2 years and has quite a bit of rust etc. Nothing that can't be fixed. Am I best to deep clean, rust remove, etc then season and maintain going forward as per this video? The elements are always a problem here. Love your channel!
@@christopherleelara3915 I’m not sure what you mean by measure. If you mean temp inside, a good thermometer like a tel tru would be great. For the outside, an infrared thermometer will do the trick
Assuming I haven't painted my propane tank based smoker, will this process eventually color it black like a cast iron skillet, or do I need to paint it first?
I always wondered, but from what you said about the metal expanding and contracting, i'm guessing spraying your offset with truck bed liner, a high quality bed liner, would be a very bad idea, right? Would the bed liner stop the metal from expanding and contracting? Also, i guess eventually over time, the bed liner coating with start bubbling and peeling as it gets super hot. Although, it would look awesome, but just not practical
I want to buy your shirts. Is the one you are wearing the premium shirt or the regular it looks great !Thank you! Your content is awesome! I have been watching you since the beginning. You have taught me so much and have made my cooking my friends and family's favorite barbecue.
Made in Texas by smokeslinger. There were 3 things I wouldn’t compromise on: 1)Price cannot exceed $2500, 2) must be made in USA, and 3) must be 1/4” steel
Would you go over the top of a brand new pit that has a clear coat on it or wait for that to burn off before you treat with oil. My thinking is that a clearcoat would stop any oil getting into the pores of the metal so is it worth it?
Probably a DFQ, but do I need to cover the smoker since we’re dealing it that way or do you think after apply several coats it’s safe in the elements.. I’m in southern states so just rain. I’m so tired of spending money on covers.
@@MadScientistBBQ sorry one more question…I think I was a little heavy handed on the canola oil and didn’t rub it in too well causing what looks like polymerized burnt streaks…do you know if is there anyway to remove that? A gentle degreaser didn’t work.
@@collinwilliams7344 unfortunately, I think you would just have to scrape it off. Using a spray can from a distance can help make sure the coating isn’t too heavy. Also, make sure to apply while the smoker is cold to avoid those streaks forming.
Any comment on what to do with cheaper, thinner gauge smokers, where the firebox gets hot enough to burn right through the polymerized oil coating? I spray my smoker every time but it's always got some rust on the back and side of the fire box where I push the wood to the back away from the intakes and the side-hinged door i leave cracked. I spray the top as well and it holds up for a bit but always burns through after a few cooks, even if I spray it every cook. Also I try to avoid using pam because of the silicone content. I use spectrum spray in the 16oz can since I can get them for only a couple bucks more than the 8oz cans. My smoker is powder coated on the outside so most of it is fine, it's just the spots where it got hot enough to burn off the external coating that it's having some rust issues. edit: hah i also use my propane torch to season the handles of my cast iron pans that same way. It's the only spot that doesn't season properly and it rubs off really fast from normal use, so I torch season them now. Might have to do that again on some parts of the smoker that have a little spot rust which don't get hot enough since my fire box is a bit undersized for my liking. I would have to build a fire in the cooking chamber to get it hot enough to season those spots otherwise lol4
In all likelihood the answer is no. Probably best to ask the manufacturer. Since there electronics involved, I would make sure whatever you do doesn’t potentially damage anything. The inside of the smoker, you can definitely spray with some oil though
Great video! My Firebox is rusty. Should I paint it with high temp spray paint before seasoning it or just go straight to seasoning? Also, canvas cover or no cover?
If it’s really rusty, I would probably try to take of some of the rust with a wire wheel. After that, I would go straight to the oil. I would go several coats on the firebox to really make it durable. The. Each time you fire it up, hit it with another $2 of cooking spray and you’ll be good indefinitely. If you’re out is gonna be outside, I would probably cover it.
I asked and was told the following “Tell them to text me on WhatsApp +1-573-612-1315 56” Hopefully that helps. If not, just reply here and I’ll see if I can get it sorted out
So if I use boiled linseed oil on the legs I don’t need to heat it up with a torch? Also, when I first get my pit do I need to do a burn in before I season it?
Unless the offset is painted this works. The only exception would be if the firebox is insulated, you may need to heat the metal on the outside with a torch as it won’t get hot enough to polymerize
If dirt is sticking, you didn't get the oil hot enough. I live in Wyoming and it's dusty and windy. Done right, simple rain or water will get the dust off. Been doing this method for years and my smoker sits outside all 4 seasons and doesn't have any rust or dirt.
PAM will never polymerize on racks, handles, legs, etc. that don't get hot. Why not just use boiled linseed oil (Workhorse Pits does) or even Tung oil on all exterior surfaces?
Does it have to be hardwood to season or will any wood do and not affect taste? While woods abundant in my area, it's mostly soft. Cook wood is pricy up here.
Totally true. My concern is durability. The higher smoke point oils seem to last longer between coats. I don’t have proof of that, but anecdotally it has held true. Also the canola oil is dirt cheap. If you prefer flax oil, there is absolutely nothing wrong with using that instead
@@MadScientistBBQ Why not just use boiled linseed oil, or even (harder) Tung oil. Once it polymerizes on your stack it isn't going to get anywhere near your meat. Easy peasy.
Oiling it cold just helps it not form streaks. The oil gets sticky if it hasn’t been hot enough for long enough. So apply cold, then heat until it’s no longer sticky
Did mine recently and to be honest I totally wished I had sprayed it when it was cold but you live and learn. The offset looks interesting! Can't wait to see the details on it!
@@MadScientistBBQ lol. Yeah.I got that from watching more of the video. Probably should have watched the whole thing first. I like you content very much
Interesting… I avoid cooking spray like Pam because of the soy lectins - Not that there is anything wrong that to ingest, but because on glass baking dishes, or metal baking pans, etc. you end up with this sticky residue that is like droplets of hardened glue. Well I guess know I know why…. The dish, pot, bakeware is hot enough for a non-stick surface, but not hot enough to fully polymerize. But then again, you don’t really need that for bakeware that you are going to wash after you use it. So…Pam for the outside of your smoker - Good! For bakeware or cookware …Bad!
Ok since I cannot comment on the free Patreon site. Maybe you will comment here. Convince me to spend $500 more on your smoker rather than the Old Country G2. If you put up a valid enough case you may have another one sold.
I say this with the utmost respect as a long time subscriber and someone that loves this channel but what's going on for the past couple months? Is your heart just not in it anymore? The content just doesn't seem to have any passion behind it.
I’m pretty certain all the video effort is being put into the paid channel embeds. Sorry, I just don’t pay to subscribe to things like that. Not twitch, RUclips, etc.
@SaiyaDad9000 you hit the nail on the head. Good portion of them have done it. They gotta do what they gotta do to make ends meet. It sucks as a casual RUclips watcher but it's understandable.
@user_01986Boy you ain't lying ! The RUclips bbq game is somewhat of a saturated market nowadays,but I still love to watch Jeremy and others..I would kind of like to see some "mess up" videos where or if,they mess up some bbq..Of course dont mess it up on purpose,but I'm sure someone has been filming where the results weren't very good..I'd also like to see Jeremy do a beef cheek,oxtail and brisket (point only) video
Thanks so much for the support on the channel. There are a lot of replies to this comment that are completely incorrect assumptions. Jeremy's heart indeed is still in it. Please just remember we are a two person team (Jeremy and me) with a toddler. As the channel grows there are a lot of things to juggle and we're trying to learn how to balance it all and keep up with the demands. It's a lot harder than people think but we're doing our best to get out content for everyone. Thanks to all of you who have supported us! :)
Nice looking pit. Can’t wait to see more about the solution scoop
When I seasoned my 84' Lang trailer, I put canola oil in a paint sprayer. Same concept but saved a ton of time and effort. Little thought. Keep up the good content!
Great video as usual!!! Many of my BBQ community are desperately waiting for you to do the first real guide on how to heat up bbq leftovers the right way without getting soggy bark with the sous vide method. PLEASE PLEASE PLEASE CAN YOU DO IT ASAP?????!!!!
I remember growing up around my dads offset, which he owned for at least a decade, if not two. It sat outside on a porch, never got oiled, never cleaned. Never saw rust on it and never noticed any buildup inside of it. I have no idea how he did it.
I see this video and think of wok seasoning with the color change. So beautiful to watch and each is for a different purpose. Hot and fast vs low and slow.
Just purchased an offset smoker and I'm soaking in all your info!
I use PAM for the firebox but go with a lower smoke point oil (raw linseed) on the chamber and stack to ensure polymerization everywhere.
Thanks for the video. Maybe an idea for a future video would be, how to care for the inside of a well used pit. With maybe some crusty or creosote build up.
I like the idea of pushing the heat up out of the firebox instead of trying to push it down and it hits you food from the bottom. Jambo Pits had an upward deflector a long time ago. Recently Lone Star Grillz made a “Texas Edition” smoker with this similar upward deflector also.
I have a crappy offset but I had to keep spraying it about 4 or 5 times during each cook. Eventually I just came to the conclusion if I spayed it at the end of the cook and let the coals polymerize it that it did just as good to protect it.
Thank you Jeremy for your videos and dedication to teaching others about great barbecue!
I'm SOOOO far behind on updates - so stoked to see you finally released the smoker!! 👏😎👏
Jeremy,
This was like watching old time TV when people could smoke! 😂 Always fun to watch your seasoning videos! You forgot your warning against linseed oil, although no one is really going to ingest it on the outside of the smoker. Hope to hear more about this smoker! Jirby is not going to be happy, but we can never have too many smokers. Keep up your great content!👍
Workhorse Pits uses boiled linseed oil on its pit exteriors. Warning or no warning, it isn't going to get on your food once it's polymerized.
When I go to my whatever doctor of the moment, they always ask me if I smoke,,,my answer is, "Yes, brisket and pork, most everything else I grill"! They totally are not expecting that kind of answer. It's good for breaking the ice and some grins and giggles!
I like to build a fire in the cook chamber too for seasoning. Helps make sure everything’s getting well polymerized. I usually use avocado oil though cause it has a 500°F smoke point, and is more durable of a coating.
Yessir, watching from Meade county Kentucky. I just did the same to a reverse flow I just finished building.
Impressive! What size pit?
@@MadScientistBBQ it’s around 300 gallons if I had to guess. It was an oil drum from a friends farm. I was a welder and fabricator for 20 years before going full time with our bbq business where we are in Brandenburg Ky on the weekends. If you get a second I just posted a video today and it’s in that video. Thanks for replying back.
the firebox temperature always high and it get really hot so we need oil like avocado oil which has a highsmoke point at 480- 520F, while the cook chamber will not get enough hot so we need flaxseed oil with smoke point at 225f. i think this will get you season very good in my openion 😎
Totally fair point! I just try to keep it simple. Your method is better though
Thanks for all the great videos. I've learned a lot , even though I use a pellet smoker.
Waiting for more information and cooks on The Solution
Nice overview. Subscribed! Also, what kind of watch and fire starter?
Excelente ahumador!! Saludos desde Costa Rica 🇨🇷 Pura ❤Vida 🇨🇷
Great info! It's like seasoning a cast iron skillet for your offset. Sweet.
Do you clean a new offset to remove manufacturing residues prior to the seasoning steps? if so, what procedure do you recommend??? Thanks in advance...
I just picked up my two pack of pam at costco yesterday 😂. Appreciate all your advice!
👍🏻👍🏻
I'm doing this on the weekend. Including the cigar, Thank you.
Nice! It’s nice to be smoking while smoking 😂
Oh yes! don't forget about the cold ones too, Ha! big hug my man.@@MadScientistBBQ
@@carlosmartinez8401rock on!
The solution offset smoker this sounds interesting where i can hear and learn about it. I have ordered the workhorse 1975 wagon a few month ago cant wait to get it to my backyard. Now with your new offset dont tell me haha i will regret it 😂
1975 is a great pit. Definitely didn’t make a mistake by ordering it. The pits are a little different. Airflow in the solution is intentionally redirected to protect meat and maximize grate space. Also has the effect of making the smoker a little less efficient. This allows you to burn a bigger, healthier fire making the whole cook easier. But don’t fret. 1975 is a killer pit
Wow what a pit, i think you create a killer idea and you deserve this one base on your big experience with the offset smokers all this years. Thanks very much i hope some day to have a chance to try it with you
Love your content, keep up the hard work!
Thanks! Working on a new series of videos cooking with open fire that should be a lot of fun!
@@MadScientistBBQyou need to do the brisket on smoke slinger …that’s the one I ordered …
Dude! Love your videos, saludos 👋 from South Texas! 🌵 🌞 ⛱️
Thanks man! Headed to south Texas soon!
Nice! Let us know in your videos, would love to invite you to shoot and cook a javelina at our ranch!
@@bigotonbrand dude that sounds awesome! Shoot me an email. Would love to make it work if possible. Info@madscientistbbq.com
@@MadScientistBBQhey man, just saw this, sent you an email. Have a good one
Just making sure... is it safe to cook on the pit while this process is happening? I have a 1975 coming in soon, and plan to take great care of it... but wanna make sure I don't need to plan 1-1.5 hours in advance of every cook just to season it. Love your videos, keep 'em coming! Excited to see what you have to show us with your own pit!
You want linseed oil to keep the color on the outside
I think fully seasoning it like this is something I would do every 3-4 months. I just spray the firebox before each cook and have no issues throwing meat on when I’m ready.
Is it recommended to oil the outside of a brand new powder coated Brazos offset smoker? Also, is it necessary to remove the factory oil from the inside by washing only to reapply vegetable oil? What kind of oil do they use at the factory for protecting the inside? Why would they use something that is not suitable for cooking with?
Who makes the best 1000 gallon smoker? Thanks for your time.
Rusty grates adds to the flavor! 😀
😂
Need me one of those Tel-tru's you got there, hard.
There will be more in stock at the shop this week!
What are your thoughts on seasoning over a painted cooking chamber, for example?
I think you can definitely do it, but you might get some weird colors. The protective effects of the oil will still work 👍🏻
Just received mine. #087 off the line.
My Question: Did you bother oiling and torching the legs and bottom grate?
As always awesome information Jeremy! 🔥
Hey what do you recommend for grates that already have a significant amount of rust on them?
That's a nice looking pit. Great video.
Greetings from Ireland where it's constantly damp! My smoker was poorly stored (long story) for about 2 years and has quite a bit of rust etc. Nothing that can't be fixed. Am I best to deep clean, rust remove, etc then season and maintain going forward as per this video? The elements are always a problem here. Love your channel!
What are the white cubes you used to start the fire? Did you make those? 🙂
Hey dude, I'm from Texas and have been watching you here on utube, my question is, is the temperature inside smoker the same as the outside surface,
No. Temp inside is the air temp. The metal will be colder than that because it is constantly giving off heat to the colder air outside
@@MadScientistBBQ one more thing, how to measure your smoker,
@@christopherleelara3915 I’m not sure what you mean by measure. If you mean temp inside, a good thermometer like a tel tru would be great. For the outside, an infrared thermometer will do the trick
Sorry,should have worded better, how do I find out the size of my offset smoker,
Assuming I haven't painted my propane tank based smoker, will this process eventually color it black like a cast iron skillet, or do I need to paint it first?
Got a smoker from my father in law, hasn’t been used n years. Started to rust on the outside, should I sand it down then season the outside?
I have used that technique a couple times without fail. I do have one question; what cigar was that you lit up? I am a cigar enthusiast
Hell Yeah! a stogey and smoker!
It’s my happy place
Can you fix that Door. I love the Smoker. I really do! I'm not a hater!
I always wondered, but from what you said about the metal expanding and contracting, i'm guessing spraying your offset with truck bed liner, a high quality bed liner, would be a very bad idea, right? Would the bed liner stop the metal from expanding and contracting? Also, i guess eventually over time, the bed liner coating with start bubbling and peeling as it gets super hot.
Although, it would look awesome, but just not practical
@MadScientistbbq...I need one of the solution smokers for testing please 😂
I want to buy your shirts. Is the one you are wearing the premium shirt or the regular it looks great !Thank you! Your content is awesome! I have been watching you since the beginning. You have taught me so much and have made my cooking my friends and family's favorite barbecue.
He's wearing the regular in this video :)
Gee, it's probably been 5 years since I had a nice cigar. You're a bad influence 😁
Don’t mean to negatively influence you here. Just doing what I enjoy
Who's building the pit? Looks good 😊
Made in Texas by smokeslinger. There were 3 things I wouldn’t compromise on: 1)Price cannot exceed $2500, 2) must be made in USA, and 3) must be 1/4” steel
Very helpful! Thank you.
Hey Jeremy, just out of curiosity, what are your favorite cigars?
Do you do a burn off of the factory oil and junk first then spray down once cooled with the oil? Or just go straight at it
Would you go over the top of a brand new pit that has a clear coat on it or wait for that to burn off before you treat with oil. My thinking is that a clearcoat would stop any oil getting into the pores of the metal so is it worth it?
Probably a DFQ, but do I need to cover the smoker since we’re dealing it that way or do you think after apply several coats it’s safe in the elements.. I’m in southern states so just rain. I’m so tired of spending money on covers.
Thanks for the great info..
nice stogie!
Great video! How much does the solution weigh?
would it be a good idea to fire a small basket of charcoal inside next to the exhaust to cure it?
Any possibilities that a retrofit baffle can be purchased for offsets smokers with same diameter?
Thanks,
Ron
Jeremy,
Have you given us a walk-thru of your BBQ shack? Did I miss it?
I’ve previously used a high temp oil (grape) with a paint brush. Pam, or any spray isn’t readily available in the UK so is the paintbrush idea viable?
Is seasoning the inside of the firebox necessary? Also…if one were to incorrectly season the smoker and made it “sticky”, how would they fix that?
Inside the firebox would just burn off right away. If the oil is sticky, just more time and higher temps will help that oil polymerize
@@MadScientistBBQ sorry one more question…I think I was a little heavy handed on the canola oil and didn’t rub it in too well causing what looks like polymerized burnt streaks…do you know if is there anyway to remove that? A gentle degreaser didn’t work.
@@collinwilliams7344 unfortunately, I think you would just have to scrape it off. Using a spray can from a distance can help make sure the coating isn’t too heavy. Also, make sure to apply while the smoker is cold to avoid those streaks forming.
ive found all this definetly works better with cigar!! haha
Looks like your weight loss program is paying off. Nice job!
Can you use this method for a Pellet Grill (Traeger)?
How much is the Solution Smoker that you have?
Can you use charcoal for this process?
pro tip, wipe off all the excess oil so its just a thin layer. The oil will polymerize much more sleek. Also repeating the process two or three times
Any comment on what to do with cheaper, thinner gauge smokers, where the firebox gets hot enough to burn right through the polymerized oil coating? I spray my smoker every time but it's always got some rust on the back and side of the fire box where I push the wood to the back away from the intakes and the side-hinged door i leave cracked. I spray the top as well and it holds up for a bit but always burns through after a few cooks, even if I spray it every cook. Also I try to avoid using pam because of the silicone content. I use spectrum spray in the 16oz can since I can get them for only a couple bucks more than the 8oz cans. My smoker is powder coated on the outside so most of it is fine, it's just the spots where it got hot enough to burn off the external coating that it's having some rust issues.
edit: hah i also use my propane torch to season the handles of my cast iron pans that same way. It's the only spot that doesn't season properly and it rubs off really fast from normal use, so I torch season them now. Might have to do that again on some parts of the smoker that have a little spot rust which don't get hot enough since my fire box is a bit undersized for my liking. I would have to build a fire in the cooking chamber to get it hot enough to season those spots otherwise lol4
So i know this is not the correct channel but i recently bought a pellet smoker. Should i do this method?
In all likelihood the answer is no. Probably best to ask the manufacturer. Since there electronics involved, I would make sure whatever you do doesn’t potentially damage anything. The inside of the smoker, you can definitely spray with some oil though
Great video! My Firebox is rusty. Should I paint it with high temp spray paint before seasoning it or just go straight to seasoning? Also, canvas cover or no cover?
If it’s really rusty, I would probably try to take of some of the rust with a wire wheel. After that, I would go straight to the oil. I would go several coats on the firebox to really make it durable. The. Each time you fire it up, hit it with another $2 of cooking spray and you’ll be good indefinitely. If you’re out is gonna be outside, I would probably cover it.
30% vinegar helps get the job done fast!
Wd40 and a tough brillo pad works well for removing rust when it's not deep in the metal. Probably not best for inside, though
Great video as always, do you have a UK method for your solution text. Using int codes didn't work
I asked and was told the following
“Tell them to text me on WhatsApp
+1-573-612-1315
56”
Hopefully that helps. If not, just reply here and I’ll see if I can get it sorted out
I ordered one of your pits. How do you season the legs and the storage area underneath?
That can be done with a torch or with something like boiled linseed oil which will polymerize in open air
So if I use boiled linseed oil on the legs I don’t need to heat it up with a torch? Also, when I first get my pit do I need to do a burn in before I season it?
Does this apply to the huge 500 and 1000 gallon offsets as well? Or just the backyard sizes? Just curious, I don't have an offset. Yet.
Unless the offset is painted this works. The only exception would be if the firebox is insulated, you may need to heat the metal on the outside with a torch as it won’t get hot enough to polymerize
What happens when the dusty, windy conditions cause the dirt to stick to the exterior seasoning and it looks terrible?
If dirt is sticking, you didn't get the oil hot enough. I live in Wyoming and it's dusty and windy. Done right, simple rain or water will get the dust off. Been doing this method for years and my smoker sits outside all 4 seasons and doesn't have any rust or dirt.
@@NoReason801 Exactly right. I figured this out since I posted. I pressure washed and re-oiled it, she is looking right!
PAM will never polymerize on racks, handles, legs, etc. that don't get hot. Why not just use boiled linseed oil (Workhorse Pits does) or even Tung oil on all exterior surfaces?
whats your favorite cigar
Olivia serie v is my go-to, but my favorite is probably Padron 1926. That gets a little too pricey to be a regular thing though
Right now I’m hooked on the fat bottom Betty by deadwood tobacco co. It’s a sweet cigar.
@@Pitjunkiescraftbbqhaven’t heard of it, but I want to check it out
@@MadScientistBBQ yessir, it’s a very good one if you like a sweeter cigar. I love the Olivia’s as well.
Regulars for me are Perdomos and My Father Cigars. I am a big fan of that 1926 as well.
Curious if you should remove the grates from the cooking chamber or not?... Guess it might be ok to oil them up and heat them up, too?
Does it have to be hardwood to season or will any wood do and not affect taste? While woods abundant in my area, it's mostly soft. Cook wood is pricy up here.
Forgot to give credit where credit is due. Good vid!
Soft woods can leave residue inside the pit so I would steer clear. Any hardwood (as long as it hasn’t been chemically treated) would work just fine.
I appreciate you taking the time to answer my question man. I really do!
@@MadScientistBBQ
Make sure the spray oil you get does NOT have flour in it! Some of them do, and are made for baking.
Time for a 1975 vs Franklin vs Goldee's vs TMG vs FatStack (jk) vs The Solution battle
Flax seed oil has a much lower smoke point than canola. It should be able to polymerize on the smoke stack.
Totally true. My concern is durability. The higher smoke point oils seem to last longer between coats. I don’t have proof of that, but anecdotally it has held true. Also the canola oil is dirt cheap. If you prefer flax oil, there is absolutely nothing wrong with using that instead
@@MadScientistBBQ Why not just use boiled linseed oil, or even (harder) Tung oil. Once it polymerizes on your stack it isn't going to get anywhere near your meat. Easy peasy.
How long do we run the fire with oil?
He said until it's not sticky. Around 90 minutes at 400 degrees. Or 60 minutes at 500 degrees.
How often would you re do the main cook chamber?
Every few months or if you see a little rust showing up
Doesn’t it make it sticky if you oil it cold?
Oiling it cold just helps it not form streaks. The oil gets sticky if it hasn’t been hot enough for long enough. So apply cold, then heat until it’s no longer sticky
Did mine recently and to be honest I totally wished I had sprayed it when it was cold but you live and learn. The offset looks interesting! Can't wait to see the details on it!
@@MadScientistBBQ lol. Yeah.I got that from watching more of the video. Probably should have watched the whole thing first. I like you content very much
Nice pit.... lol
Was the slow-mo action shots of you spraying cooking oil accidental humor or on purpose? I laughed out loud at that.
Please just do a walk thru of the pit….
That's coming :)
Could always cover the smoker? But what do I know and I live in California. Fight me!
Treated like cast iron
Interesting… I avoid cooking spray like Pam because of the soy lectins - Not that there is anything wrong that to ingest, but because on glass baking dishes, or metal baking pans, etc. you end up with this sticky residue that is like droplets of hardened glue. Well I guess know I know why…. The dish, pot, bakeware is hot enough for a non-stick surface, but not hot enough to fully polymerize. But then again, you don’t really need that for bakeware that you are going to wash after you use it.
So…Pam for the outside of your smoker - Good! For bakeware or cookware …Bad!
Ok since I cannot comment on the free Patreon site. Maybe you will comment here. Convince me to spend $500 more on your smoker rather than the Old Country G2. If you put up a valid enough case you may have another one sold.
Ultimately it’s to support Jeremy and his firebox isn’t insulated meaning you can burn greener or wetter woods.
I say this with the utmost respect as a long time subscriber and someone that loves this channel but what's going on for the past couple months? Is your heart just not in it anymore? The content just doesn't seem to have any passion behind it.
I’m pretty certain all the video effort is being put into the paid channel embeds. Sorry, I just don’t pay to subscribe to things like that. Not twitch, RUclips, etc.
@SaiyaDad9000 you hit the nail on the head. Good portion of them have done it. They gotta do what they gotta do to make ends meet. It sucks as a casual RUclips watcher but it's understandable.
He might not have any new info to share
@user_01986Boy you ain't lying ! The RUclips bbq game is somewhat of a saturated market nowadays,but I still love to watch Jeremy and others..I would kind of like to see some "mess up" videos where or if,they mess up some bbq..Of course dont mess it up on purpose,but I'm sure someone has been filming where the results weren't very good..I'd also like to see Jeremy do a beef cheek,oxtail and brisket (point only) video
Thanks so much for the support on the channel. There are a lot of replies to this comment that are completely incorrect assumptions. Jeremy's heart indeed is still in it. Please just remember we are a two person team (Jeremy and me) with a toddler. As the channel grows there are a lot of things to juggle and we're trying to learn how to balance it all and keep up with the demands. It's a lot harder than people think but we're doing our best to get out content for everyone. Thanks to all of you who have supported us! :)
Is it me? Or does this channel suck rocks now. I feel like he has run out of content.