Let’s Get Seasoning (no not that kind of seasoning)
I’ll never forget the day I unboxed my first shiny new smoker. I was this close to throwing on some burgers when a buddy asked, “Did you season it first?” Season it? I pictured sprinkling salt and pepper on the grill grates! In grilling terms, seasoning a new grill or smoker means prepping it with oil and heat before you cook anything. It’s a simple but crucial step to ensure your first barbecue doesn’t taste like metal or machine oil. Seasoning creates a protective, non-stick coating on the inside of your grill by burning a thin layer of oil onto the metal. According to experts, “seasoning a new smoker before initial use is crucial to laying the foundation for great BBQ results”. In other words, a little patience now will pay off with better flavor and a longer-lasting grill.
Seasoning isn’t just an extra chore – it’s what separates a mediocre first cook from a great one. Here’s why you should always season a new grill or smoker before the first use:
- Burns Off Manufacturing Residue: New grills often have residues from production or shipping (dust, metal shavings, oils, even a protective wax on grates). You don’t want that gunk vaporizing into your food. Seasoning burns away these contaminants so you’re cooking on a clean surface.
- Prevents Rust and Extends Life: The oil you season with creates a thin protective layer on the metal. This barrier guards against moisture and rust, effectively “curing” the grill’s interior and even the paint. A seasoned grill is less likely to corrode and will last longer.
- Creates a Non-Stick Surface: Just like seasoning a cast iron pan, seasoning your grill grates makes food less likely to stick. The heat-bonded oil fills microscopic pores in the metal, yielding a smoother surface for your steaks and ribs. Cleanup will be easier, and you’ll get those beautiful grill marks without torn chicken skin.
- Enhances Flavor (No Off Tastes): A new grill might have a slight metallic or chemical smell from manufacturing. Seasoning eliminates those odors. It also lays down a base layer of smoky goodness. In fact, seasoned grates can improve the flavor of the food you cook on them. You’re essentially infusing a bit of “pit seasoning” into the grill that adds depth to every cook.
In short, “seasoning prevents rust, improves longevity, and, most crucially, enhances the flavor of your food”. It’s the foundation of a great grilling experience. Now, let’s get into how to do it step by step for different types of grills.
How to Season a New Gas Grill (Step-by-Step)
Gas grills are popular for their convenience. The good news is they’re also pretty easy to season. Most gas grills have either cast iron or stainless steel grates. Cast iron grates especially need seasoning to fend off rust. Follow these steps to prep your gas BBQ for its maiden cook:
- Wash the Grates and Interior: Before anything else, remove your cooking grates and give them a good wash with warm, soapy water. New grills sometimes come with a protective coating (like wax or oil) to prevent rust in the box. Scrub that off, rinse, and dry completely with a cloth. Also wipe down the inside of the grill lid and firebox with a damp cloth to remove any dust. (Never put cast iron grates in a dishwasher, and always dry them immediately to prevent flash rust.)
- Apply a Thin Coat of Oil: Reassemble the grill parts and grab a high smoke-point cooking oil – something like canola, peanut, or grapeseed oil works great (avoid butter or low-temp oils that can burn). Using a clean cloth or paper towel, apply a thin, even coat of oil to the entire surface of the grates. Coat both top and bottom of the grates, and even the insides of the lid and firebox if they are raw metal. You don’t need the grates dripping; just a light sheen is enough (wipe off any excess pooling oil). This “seasoning oil” will bake into the metal when heated.
- Heat Up the Grill: Ignite your gas grill, close the lid, and turn the burners to high. Let the grill heat up to a high temperature (around 400–500°F). Keep it on high for about 15–20 minutes – you’ll see some smoke as the oil burns off. Essentially, you’re looking for the oil to burn off and stop smoking. After around 15 minutes, the heavy white smoke should taper off; that’s a sign the initial seasoning is done and the oil has bonded to the grates.
- Cool Down Naturally: Turn off the burners and allow the grill to cool down with the lid closed. Don’t douse it with water or open the lid to rush cooling. Just let it sit and come down to air temperature slowly. This cooling process helps set the oil into a nice hard coating. (Sudden temperature changes could even warp metal, so patience is key.)
- Repeat (Optional): For extra assurance, you can repeat the oil-and-heat process once more. Many folks re-coat the grates with another thin layer of oil and heat the grill for another 15 minutes. This double-seasoning isn’t strictly required, but for a brand-new grill it can build a sturdier non-stick layer – especially if your grates are cast iron. If you do this, let the grill cool again afterwards.
That’s it! Your gas grill is now seasoned and ready to cook. Going forward, a light coating of oil on the grates after each grilling session (once the grill cools a bit) will help maintain that seasoning and prevent rust
How to Season a Charcoal Grill
Charcoal grills—whether it’s a classic kettle or a barrel-style smoker—benefit hugely from seasoning. These grills are often made of steel that isn’t stainless, so seasoning the entire interior helps prevent rust and creates a better cooking environment. Seasoning a charcoal grill takes a bit more time only because you’ll be tending a fire, but it’s still straightforward. Here’s how to do it:
- Clean Out the Grill: Start with a clean grill. If it’s brand new, remove any factory stickers or packaging materials inside. Wipe down the inside of the bowl or cooking chamber with a damp cloth to remove dust or metal shavings. Make sure the charcoal grate (the lower grate that holds the coals) is in place. Basically, we want an empty, clean firebox and cooking area.
- Coat the Interior with Oil: Just like with a gas grill, take a high smoke-point oil and coat the interior surfaces. For a charcoal grill, that means brushing or wiping oil on the entire inside of the grill — the cooking grates, the inside of the lid, the walls of the bowl, and even the charcoal grate and any bare metal in the firebox. Don’t be shy here: many charcoal grills (and offset smokers) have a lot of raw steel inside that will thank you for a protective oil coating. Ensure an even, thin coat on all surfaces (you can use a spray bottle of oil or a brush; if oil pools at the bottom, wipe up the excess).
- Light Up a Charcoal Fire: Next, build a good fire. The easiest way is with a chimney starter. Fill your chimney with charcoal and light it up. When the coals are fully ashed over (grayish-white), dump them into your grill’s charcoal tray or firebox and spread them out. If you’re seasoning a larger smoker with an offset firebox, do the same in the firebox. Open all the air vents fully to get maximum airflow; we want a good hot fire.
- Heat and Smoke It: Put your cooking grates back in (they should already be oiled from step 2) and close the grill lid. Let the charcoal burn and heat the grill up to at least 250–300°F. Maintain this heat for a good while – aim for about 1 to 2 hours of steady heat if you can. This prolonged heating will bake the oil onto every corner of the interior. During this time, you’ll see smoke rolling out (some of that is the oil seasoning, some is the charcoal). If you want, you can toss in a chunk or two of mild wood (like apple, pecan, or oak) onto the coals to add a nice smoky aroma inside the grill. This can help “pre-smoke” the interior, but it’s optional. (Avoid super pungent woods like mesquite for this initial burn – a heavy resinous smoke can leave an overpowering flavor residue in the grill.) After an hour or two, the shiny oil coating inside will have turned into a dark, seasoned patina.
- Optional Second Coat: If you’re feeling thorough, you can quickly swipe another light coat of oil on the grates and interior surfaces after that first hour or two, then let it heat for another 30 minutes. Many pitmasters do this to build up an even stronger seasoning layer. It’s not strictly required, but it won’t hurt as long as you keep the coat of oil thin. (Be careful opening a hot grill – wear heat-resistant gloves to avoid burns.)
- Cool Down: When you’re done, close the grill vents and let the fire die out on its own. Allow the grill to cool completely with the lid closed. This slow cooling is important. Never spray water on hot coals or hot metal to cool it – you can cause cracking or warping of the metal due to thermal shock.. Just let it cool naturally. Once everything is cool, dispose of the ashes safely (remember, ashes can remain hot for many hours).
Your charcoal grill should now have a lovely seasoned interior. You might notice the inside surfaces have turned from shiny metal to a dull dark brown or black. That’s exactly what we want – it’s a sign of a well-seasoned grill. Going forward, try to leave that layer intact. After cooking, don’t scrub the inside walls with soap; just brush off food debris from the grates. The seasoned coating will continue to protect against rust. If you ever do a deep clean that strips away the seasoning, just reapply oil and heat it up again.
How to Season a New Smoker (Pellet, Electric, or Propane)
When we talk about smokers, there are a few types: pellet smokers, electric smokers, and propane (gas) smokers. The general idea for seasoning all of them is the same – clean the cooker, oil the interior, and run it at a high temp for a while. However, the heat source differs, so let’s break down any special notes for each type:
- Pellet Smoker/Grill: Pellet grills burn wood pellets and are usually thermostatically controlled. To season a new pellet smoker, first coat the interior surfaces and grates with a thin layer of oil (just like above). Then fill the hopper with pellets (a neutral or mild wood flavor is good for first use) and fire it up. Set the temperature to high – many pellet grills will go to around 400°F or higher. Let it run at high heat for at least 1 to 2 hours with the lid closed.. This will burn off any factory oils or paint odors and bake on the oil coating. You can also add a small handful of pellets to the fire pot directly (or use a smoke tube) to produce some extra smoke during this burn-in, but it’s not strictly necessary. After a couple of hours, shut the unit off and let it cool down. (Pellet grills often have fans that run on shutdown to cool the firebox – allow that to finish.) Your pellet smoker is now seasoned and ready to cook. However, follow the instructions provided by the manufacturer.
- Electric Smoker: Electric cabinet smokers use a heating element. Seasoning them is straightforward: after oiling the interior, plug it in and turn it on to its highest temperature setting (often around 275–300°F on many models). Run it at high for about 2–3 hours with no food inside.. It will heat up and likely produce some smoke as the oil and any manufacturing residue burn off. For added flavor curing, you can load the wood chip tray with a handful of wood chips (like apple or hickory) for the last 30–45 minutes of the seasoning run. This lets the smoke circulate and “perfume” the inside of the smoker. After the time is up, turn it off and let it cool down naturally. (Make sure you avoid getting oil on the electric heating element when you coated the interior – keep oil to the walls/racks to prevent burning on the element.)
- Propane/Gas Smoker: A propane smoker (often a vertical box style with gas burners) should be seasoned much like a gas grill. Oil all the interior surfaces lightly (avoid drenching any gas burner or ignition element in oil). Open the vents, light the burner, and set it on high. Let it run for at least 1 hour at high heat. You can put some wood chips or chunks in the smoker’s wood box toward the end of the burn (for the last 30–45 minutes) to add a bit of smoke to the seasoning process. This will give the inside a nice initial layer of smoky seasoning. After an hour or more, turn off the gas and let the smoker cool down slowly with the vents open.
No matter the type of smoker, the key points are the same: clean it, oil it, heat it, cool it. Once you’ve done that, any strange factory smells will be gone, and your smoker will be “broken in” for cooking. Always consult your smoker’s manual too – some manufacturers have specific instructions for initial burn-in. But generally, the steps above have you covered.
Common Mistakes to Avoid When Seasoning Your Grill
Seasoning a grill or smoker is pretty foolproof, but a few missteps can reduce its effectiveness. Learn from these common mistakes (I’ve made a couple of them myself) to ensure you get it right the first time:
- Using Too Much Oil: It might be tempting to slather on a ton of oil, but more is not better here. Excess oil will pool and can turn gummy or even cause flare-ups when heated. You want just a thin, even coat. Wipe away any puddles of oil before you start the burn. If you overdo it, you’ll know because you’ll get thick, heavy smoke and maybe a sticky residue. When in doubt, apply oil sparingly – you can always do a second round of seasoning.
- Skipping the Initial Cleaning: Don’t fire up a new grill straight out of the box without cleaning it first. Manufacturing debris or protective oils need to be washed out or burned off before cooking. If you skip cleaning and go straight to heating, you might bake foul flavors onto the grill (or worse, end up with metal shavings in your food). Take the time to wash and dry the grill beforehand – it’s worth the few extra minutes.
- Using the Wrong Oil: Avoid oils with low smoke points or strong flavors when seasoning. For example, butter or unrefined oils will burn quickly and leave a sticky residue or unwanted taste. Stick to neutral oils that can handle high heat (canola, peanut, grapeseed, etc.) so the oil bonds to the metal instead of just smoking excessively.
- Seasoning Only the Grates: Some people oil up the cooking grates and call it a day, but don’t ignore the rest of a steel grill or smoker’s interior. Any part of the inside that is raw metal can rust if not seasoned. Make sure to oil the lid, inner walls, and firebox or charcoal tray too (on a gas grill, the burners themselves don’t need oil, but the firebox walls can get a light coat). This gives your whole cooker a protective shield, not just the grill grate area.
- Overdoing the Smoke on First Burn: It’s fine to add a bit of wood for aroma during seasoning, but don’t go overboard with strong, resinous woods on the first burn. Thick heavy smoke from lots of mesquite, for example, can leave a bitter residue that might flavor your next few cooks. Use a lighter touch with wood the first time around. You’ll have plenty of time to smoke up your food later!
- Not Heating Long Enough: Seasoning isn’t complete until the oil has really baked on. If you cut the process short, you may be left with a tacky surface or not burn off all manufacturing oils. Make sure to heat the grill until the oil has stopped smoking and the interior has darkened. For a charcoal grill or smoker, that often means at least an hour of high heat (better two); for a gas grill, around 15–20 minutes is usually enough. Don’t worry about “wasting” fuel on an empty grill – consider it an investment in all your future cooks.
- Quenching the Grill (Cooling Too Fast): Never throw water on a hot grill or smoker to cool it down after seasoning. The sudden temperature change can warp metal or even crack ceramic components. Always let the grill cool down gradually with the lid closed and vents open (or as directed). This protects your equipment and preserves that new seasoning coat you just worked to create.
- Neglecting Maintenance: Seasoning once is great, but remember to maintain it. Each time you cook, you slightly wear away that oil layer. Get in the habit of lightly oiling your grates after each cook (when they’re still warm, but not scorching hot). This keeps them slick and rust-free. If you ever notice rust forming, that’s a sign your seasoning has worn thin – time to re-season those spots. Also, avoid using harsh cleaners or scraping off all the seasoning when you clean the grill. Gentle brushing is usually enough.
Conclusion:
Seasoning a new grill or smoker is a one-time task that yields long-term rewards. It might add an hour or two before you get to chow down on that first meal, but you’ll be rewarded with a grill that’s primed for perfect cooking – no weird flavors, no sticking, and better protection against the elements. I like to think of it as giving your grill a warm welcome to the family. Now that your cooker is properly seasoned and ready to rock, it’s time for the fun part: firing it up for that first cook. Enjoy, and happy grilling!
Grilling can be dangerous. Information provided is for educational purposes only. Always follow proper grilling and food safety guidelines when handling and cooking meat. Use a meat thermometer to ensure safe internal temperatures, wash hands and surfaces thoroughly, and avoid cross-contamination. Information is for educational purposes only
Some posts may contain affiliate links. If you purchase through these links, we may earn a small commission at no cost to you.