So you’ve bought a Pit Boss and performed the initial burn off like your manual said (good job!) and now you’re ready to start cooking, right? Not so fast! You now want to season your grill to prevent food from sticking to your grates and rust build up on your grates and Flame Broiler Plate. Here we will take you through the steps to season your grill.
For this blog we are going to cover seasoning our pellet grill, but the same basic steps apply if you have a Vertical Smoker (minus seasoning the Flame Broiler Plate).
It’s important to use an oil that can withstand high temperatures such as canola, peanut, or coconut oil. We all love olive oil, but at high temperatures, olive oil can have a strong flavor that doesn’t compliment most BBQ. Some would argue that it isn’t healthy to consumer olive oil that has reached its smoke point of 375°F (but the science is still out on that one).
Bacon grease can also be an acceptable substitute for cooking oil if you don’t mind the flavor of bacon in everything you cook on your grill. It just comes down to personal preference.
Note: It’s easiest to use a spray oil but a basting brush will do if you don’t have any or want to use bacon grease.
Cleaning them will remove any residual matter than was left from the burn off.
If using a spray, use a dry paper towel to spread the oil across the surface of the grates and the Flame Broiler Plate. On the plate, slide the plate back and forth so the oil gets into the spaces between the plates. Feel free to apply to other steel areas inside the grill such as the probes.
Follow the startup procedures outlined in your manual and once when the initial startup is complete, increase the temperature to 375°F. Let your Pit Boss run for about 15 minutes or so.
You’re now ready to start cooking on your Pit Boss! Head on over to our recipes page to check out our deliciously crafted dishes made specifically for your pellet grill or smoker.