If you are a meat lover, then you should definitely know about an offset smoker. Because nowadays, it is the very common tool for making a grill. It may be a labor-intensive smoker but it is worth. So if you are thinking about buying it then it will have a great benefit for you.
Sometimes it is a common question of the customers that why to season an offset smoker. Well, I would say seasoning is a very important thing for an offset smoker as well as other grilling machines or camp ovens.
Here I am going to discuss the exact process of using and seasoning the offset barbeque smoker with some basic tips.
Table of Contents
How To Use An Offset Smokers
Here is the step by step process to use and season an offset smoker –
First, you will need a spray can of cooking oil and a rag. You can choose a bottle of cooking oil instead of spray. But spray-on cooking oil is easy to use and is the best.
Then you need to coat with the cooking oil of the internal parts of the smoker. Exclude the stainless steel grills because there are no necessity of season those. Apply the oil to both sides of heat management plates and the charcoal grates. Make sure you do it properly and don't miss any side.
Now you have done coating the cooking chamber and then go for the firebox. Try out the same process for the inside of the firebox. Some people think that the oil can be applied to the external parts of the smoker but it is wrong. Apply the oil only the inside of the smoker.
A steady coal fire you are going to need at the very first. You need to keep a look onto it that fire is growing. An aerosol can make fumes around the smoker. For this, open the firebox doors, smokestack as well as the dampers to help the growth of the fire. Then wait for 15 minutes to let the fumes to be gone. Within this 15 minutes light the charcoal separately. It will take 20 minutes catching alight.
After that put the charcoal into the firebox and close the doors. Make sure that you have kept the flue and the vents half open. Adjust all the things such that you are comfortable with the fire. Don’t close the dampers, keep those open.
A correct seasoning needs the aim of 150-degree temperature consistent for 2 or more hours. During the burning process, you will find that the oil will form a shiny coating because it will get baked. That shiny coat will provide a protective layer.
To maintain the fire you have to keep your eyes on the charcoal fire. Check the fire after every 15 to 20 minutes and if it needs to adjust, do it. If you see the temperature is dropping, then add woods. Keep open the doors as long as the wood wouldn't catch fire. Again if the heat is too high then close the dampers and dim the fire.
Monitor the temperature if it reaches 150-degrees. After reaching 150-degree, maintain this temperature for two hours. A shiny resin will form inside the smoker; it will help to seal the inside. Add charcoal at regular interval to maintain the temperature and heat.
You will notice that the temperature will not be consistent in the main chamber. The side which is close to the firebox will definitely be hotter than the sides which are facing away from it. You may experience the difference of the temperature up to 50-degrees F. Because of that you should consider the meat placement that you are cooking.
Thin blue smoke is something you want to create while dealing with offset smoker. Experience will make you able to do it. On the other hand, thick white smoke you won’t desire to produce because it is of the bad kind. If the smoke wood does not burn properly, thick white smoke creates. You can do two things to avoid it. Allow oxygen to get into the firebox, for that you need to adjust the dampers and doors. Or you can poke the fire a bit.
How To Season A Offset Smoker
After the cooking, there may have some leftovers, fat, and grease, ash in the firebox. You need to clean all those.
Remove the ash from the firebox. For this, a small brush will help you to sweep the ash in the tray. Tip those ashes in the bin. Then slide the draw into the firebox and place the grate in its place.
Remove the grills and the deflection plates. You have to remove those to reach to the bottom of the chamber. You will notice that there is solidified fat stuck at the bottom of the chamber. Take a paper towel and wipe out all the fat. Do not use anything abrasive that can damage the protective coating. If you don’t wipe out all the fat, then when you will be cooking next time these can heat up and overflow.
Wipe down the fat using a paper towel as like as you did when cleaning the chamber. If there are any stubborn parts, then use a scraper or spatula. As food won't touch these parts so you need not clean these so perfectly.
You can put them in the hot water if your sink is quite large. Or you can spray degreaser on them and leave for 5 minutes and with a wire, brush clean those.
There are not so many people who don't love grills. And the offset smoker is the best in this regard. So if you have an offset smoker then you need to know how to use and season it with heat management.
Here I have discussed all the things and also the cleaning tips briefly. So I think this is going you benefit you much.