Clean and Season Your Offset Smoker: Easy Guide

[@shumardi1]

Hi Frank, This is Jeff. I have spoken to Frank recently about the Solution. Frank is such a wealth of knowledge and experience. I can’t wait to learn more from Frank through his KZbin channel.

[@bkeevers6719]

Thanks for your videos. I decided to tackle my own cooker and your videos have been absolutely indispensable to my project. I just wish your hardware sets had been in stock when I was ordering my supplies.

[@utubesanchez]

Thank u for that tutorial!! I am about to purchase a 250 gal smoker an it looks similar to urs an i was wondering if ots bad if it looks to rusty and ur video was exceptionally helpful so thank u!!

[@wissamhamad5495]

I have the workhorse 1975 wagon .. the door is to heavy and hard to open every time. Any thing can help to solve the problem.? Any ideas about counter weight incldes the deminsions ? Please help

[@Qpitmaster]

Do you clean the chimney?

[@davek3726]

Should mill scale be removed before the seasoning process inside or outside?

[@SmokerBuilder]

@@davek3726 no need to remove it! It looks great with oil on it

[@davek3726]

Thanks for replying back, 1 last ? is mill scale safe inside the cook chamber or if on the expanded steel cooking grate after doing the first seasoning?

[@SmokerBuilder]

@@davek3726 yep! it is totally safe

[@davek3726]

@@SmokerBuilder thanks again and keep the videos coming

[@Jason.F.]

Proper footwear is a must 😅

[@douglascampbell5284]

I used crisco lard

[@robertpalmer3166]

So which is it? Crisco? Or lard?

[@douglascampbell5284]

@robertpalmer3166 the brand was crisco thought they were the same just following what David Klose told me to do with the pit I bought from him

[@SmokerBuilder]

@@douglascampbell5284 yep, I have used lard also in the past. it works just as good

[@larrycopenhaver]

what happened to your website?

[@SmokerBuilder]

@@larrycopenhaver which one?

[@Jason.F.]

1st!