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How to season a new grill/smoker

Whatever kind or type of new grill or smoker you decide to purchase, they will need to be seasoned before using.  It is true, as you use your unit it will become seasoned but they still require that first time seasoning.  It is unsure what is really in or on the metal inside your new unit be we want to get rid of all the impurities and other unwelcomed things in our grilling units.  The food will taste so much better once seasoning is done.

Once your unit is ready to be turned on for the first time, add your favorite cooking spray.  I use Olive Oil Cooking Spray to the entire inside.  Liberally spray to everything in site, top to bottom and side to side, coating it all.  Fire up the unit and allow to set for about 45 minutes to an hour.  We recommend setting the temperature to around 275 – 300 degrees F.  Please check your buyers guide for any additional information and recommended temperature.

Once the initial seasoning is complete, it is ok to begin your cooking.  I recommend using the spray oil prior to cooking for several times to continue the seasoning process.

Good luck with your new cooking unit and enjoy.

We always love to hear from you.  What are your thoughts to seasoning?  Do you have a different process to take away the newness of a cooking unit?

Please let us know.  Thanks

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Lump charcoal vs charcoal briquettes

I found this comment to one of my pages so interesting that I thought it would be a great idea to publish the following about lump charcoal and charcoal briquettes and the amount of energy or heat given off by each.  Take this into consideration next time you purchase lump charcoal and briquettes.  It just might surprise you.

One other thing to note that you will not find referenced often on the internet is BTU per pound. While lump is usually more expensive, you’re getting more BTU’s in the bag.

Nowadays “charcoal briquettes” contain less and less charcoal in them. They’re a lot of anthracites, sawdust, and other cheaper sources of BTU’s. Worst of all, most briquettes contain limestone–even the ones marked “professional”, “competition”, “all-natural”, etc. Between that, the starch, borax, sawdust, a higher moisture content, and everything that is NOT charcoal, it drives down the BTU/# usually to somewhere around 7000-9000 BTU/#.

Lump charcoal that is kilned to 80%+ carbonization, is anywhere from 10000-12000 BTU/#. For a good indication of what you paid for, look for the white smoke and the ash. When the ash weighs 40-50% of what you started with vs. lump which is less than 5-10%, you can see how much of what you bought truly burned. Carbon burns clear and leaves no ash. A 20# bag of good charcoal usually cooks down to less than 1# of ash or less than 1-qt by volume.

So don’t flinch at the higher price of lump, you’re using less of it in long run and cooking over 100% wood vs. a bunch of anthracite coal!!

U.S. made lump is the way to go!!

Conclusion.  Lump Charcoal gives you more heat and a better, cleaner burn than you will get from most briquettes.

This brings us to my recommendation when purchasing charcoal for your next grilling event.  After considering the facts on the differences between Lump Charcoal and Charcoal Briquettes, I don’t think there is much to decide.  Below are my recommendations.