How to Season and Maintain a BBQ Smoker: 1904 Pits Trolley Direct Heat Pit

In this video you'll see a detailed walkthrough of the 1904 Pits Trolley 4', step-by-step seasoning directions, and a maintenance process to keep your smoker looking beautiful for years. The processes in this video will work on any steel pit, grill, or offset smoker out there.
The Trolley is made of 3/16” steel with a fire brick lined bottom for heat retention and longevity. The pit is 4' wide and 24" deep, with the grate sitting 24" above the coal bed. Direct Heat is the best heat!
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Standard Features:
2 Tel-Tru Thermometers
1 Expanded Metal Cooking Grate
6” Casters
Fire Brick Lined Bottom w/Expanded Metal Fire Grate
2 Lid Latches for Tight Seal
The Coveted 1904 Patina Finish (acid washed w/clear coat baked on)
Avaliable add-ons:
Probe Ports
Rotisserie
Stainless Steel Flat Rotisserie Basket
10" Casters
Full Depth Cooking Grates w/drop-in frame (2 - 24" x 24")
Firebox Door Latch for Tight Seal.
Towable Trailer option
Anything else you can think of..for real think of something
Specifications:
Total Dimensions - 61”W x 32”D x 44”H
Cooking Grate - 44” x 20.5”
Distance to the Fire: 24"
Weight: Approximately 725lbs
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Seasoning:
Spray inside walls and grates with PAM or another food grade cooking spray. Light two chimney's full of charcoal (I prefer Jealous Devil for everything I do) and dump in the center of the pit. Place two splits on top of the fire and if using seasoned wood you can start to dry out two more splits off to the side on the fire grate. Open the vents on the front and back wide open until you get to 250 degrees. Start shutting them down, (weather conditions will impact vent settings) and hold the pit around 250-300 degrees for 2-3 hours.
Regular maintenance:
Apply grape seed oil right before a cook, (every 2-3 cooks) to protect the outside from rust. Upon building the fire, the oil will soak into the metal protecting any open pores that may be susceptible to surface rust. Build fire as needed for your current cook and happy grilling.