The Wild Pig Smoker

Step 16 Burnout and Seasoning

Now we need to burnout and season the tank. To burn out this setup I placed wood in the horizontal cook chamber and the firebox and lit her off and let her roar. This was done after a good wire brushing and the tanks were washed out with high-pressure water. A good hot fire at this point should take care of any contaminants remaining.

Let this burn down and out and then wash out with high-pressure water again. Once dry we want to wipe down the inside of everything with vegetable oil and a rag. This is what I use. Many builders use any kind of spray on oils such as Pam.

So get in there and wipe or spray everything down. Put it on heavy. Light a large fire in the firebox and bring the temperatures up to 350 or so. Temperature gauges can be installed in the cook chamber door or a digital temperature probe can be used. It mounting temperature gauges in the doors, try to get them centered vertically in the cooking area so you will monitor actual temps at the cooking level where the meats are at. For this purpose, hotter is better.

Let it burn out and cool. Once cooled enough to touch get in there and wipe it down again. Light a fire in the firebox again and repeat. Once this second burn is done the smoker should be seasoned and only require an occasional touch up on any dry spots inside.