Seasoning Your New Reverse Flow BBQ Smoker
Seasoning Your New Reverse Flow Smoker
The Complete Guide to Seasoning Your New Smoker in Oklahoma
You’ve done the research, set aside the budget, and finally purchased that dream smoker you’ve had your eye on. Maybe you picked it up from a BBQ supplier in Oklahoma City, ordered it straight from a custom pit builder in Tulsa, or had it delivered to your backyard in Edmond. No matter where you are in Oklahoma, the excitement of unboxing your new smoker and imagining the flavors you’ll create is unmatched.
But before you load it up with ribs, brisket, or chicken, there’s one important step you can’t skip: seasoning your new smoker.
Think of this process as the smoker’s “first cook.” It’s not about food yet; it’s about preparing your smoker so it lasts longer, performs better, and helps you produce BBQ with that signature smoky perfection. Many first-time smoker owners wonder if seasoning is really necessary. The short answer is yes—and here’s why.
Why Seasoning Matters
Smokers are made of steel and metal components that go through cutting, welding, grinding, and painting during the manufacturing process. This means your smoker could have tiny metal shavings, residues, or oils left behind inside the cooking chamber. Seasoning removes or neutralizes those residues and creates a protective coating on the interior surfaces.
When you apply oil and heat, the smoker develops a thin, hardened layer that:
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Protects against rust by creating a barrier between bare steel and Oklahoma’s humid weather.
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Prevents food from sticking by helping to season the grates, much like a cast-iron skillet.
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Adds flavor over time as the coating builds with each cook, contributing to the “seasoned pit” flavor pitmasters love.
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Extends your smoker’s lifespan by helping it resist corrosion and wear.
In short, seasoning your new smoker isn’t busywork—it’s the foundation for years of delicious BBQ, whether you’re cooking in Tulsa, OKC, or lakeside in Eufaula.
Does the Smoker Size Matter?
Whether you’re working with something like the Competition 60 Smoker or a giant setup such as the Avery Smoker, the basic process for seasoning remains the same. The only difference is how much oil you’ll need to cover the interior surfaces. A backyard smoker in Norman might require just one can of spray, while a competition rig at the Oklahoma BBQ Championships could take several. The principles, however, never change.
Step-by-Step: Seasoning Your New Smoker
Here’s a reliable method that works for any smoker, big or small.
1. Clean Out the Cooking Chamber
Before you even think about lighting a fire, give your smoker a good once-over. Manufacturing often leaves behind tiny metal filings, dust, or welding residue. Wipe down the interior with a clean rag to remove anything loose. Some people in Tulsa go the extra mile with warm, soapy water and a scrub, but that’s optional. As long as you’ve removed debris, you’re ready to move on.
2. Apply a Coat of Oil
This is the most important part of seasoning your new smoker. You’ll need a high-quality cooking oil with a high smoke point. Canola oil is a favorite because it can handle heat well and leaves behind a durable, golden coating. Flaxseed oil is another option, though it usually needs to be wiped on instead of sprayed.
For convenience, use aerosol cans of non-stick spray. They make it easy to evenly coat the walls, grates, doors, and every interior surface. Don’t skimp here—the more thorough the coverage, the better protection you’ll get. Whether you’re seasoning a small pit in Midwest City or a trailer smoker in Broken Arrow, this step is the same.
3. Fire It Up
Now it’s time to bring the heat. Open your smoker’s exhaust and air intakes, then build a fire in the firebox. Add wood or charcoal until you bring the internal temperature up to around 300°F. Once it’s steady at that temp, let it run for 1–2 hours.
During this stage, expect some unusual smells. That’s completely normal—it’s the oils bonding to the steel and the residues burning off. By the end, your smoker will have developed its first protective layer.
4. The Steam Set Trick
This final step is optional but highly recommended. Carefully open the cooking chamber and toss in about a gallon of water. Shut the lid quickly. The sudden burst of steam will help “set” the oil coating on the grates and interior walls.
Warning: the steam will be intense. Make sure to keep your face and hands clear to avoid burns. Once the water has turned to steam and the fire has burned down, let the smoker cool off naturally.
What You’ll See After Seasoning
When you finally open the smoker, you’ll notice a golden-brown or darkened tint across the grates and walls. That’s the protective layer you’ve just created. Over time, this coating will deepen and harden with every cook, much like seasoning cast iron. It’s a sign your smoker is ready for serious BBQ—whether you’re hosting a backyard party in Edmond or catering an event in Oklahoma City.
Tips for Ongoing Care
Seasoning your new smoker is just the beginning. To keep your pit in peak condition:
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Reapply oil lightly after deep cleanings or if you notice bare spots.
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Avoid leaving ash or moisture inside the smoker, as they promote rust.
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Keep your smoker covered or sheltered when not in use—Oklahoma’s sudden rainstorms can ruin bare steel fast.
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Cook regularly—the best protection is continued use, which adds to the seasoning layer naturally.
FAQs About Seasoning Your New Smoker in Oklahoma
Do I really need to season my new smoker?
Yes. Even though some smokers come pre-coated, it’s always smart to season it yourself. This ensures you remove any leftover residues and create your own protective barrier—especially important in Oklahoma’s humid climate.
How long does it take to season a smoker?
The entire process typically takes about 3–4 hours. Most of that time is simply keeping the smoker at 300°F for a couple of hours, followed by letting it cool down naturally.
What oil is best for seasoning a smoker?
Canola oil is the most recommended because of its high smoke point and durability. Flaxseed oil is another great option, though it requires wiping instead of spraying. Avoid butter, bacon grease, or oils with low smoke points since they can burn and create sticky residue.
Do pellet smokers in Oklahoma need to be seasoned?
Yes. While pellet smokers may not require as much work as offset or charcoal smokers, they still benefit from seasoning. A light coat of oil and a burn-in at 300°F will help protect the grates and interior.
Can I season my smoker with vegetable oil or olive oil?
Vegetable oil can work, but olive oil isn’t ideal because it has a lower smoke point and can leave behind sticky residue. Stick to canola or flaxseed oil for the best results.
How often should I re-season my smoker?
You don’t need to go through the full seasoning process often. Usually, once is enough. However, if you scrub the smoker down thoroughly, see rust developing, or notice the protective coating wearing off, it’s a good idea to re-season.
Ready for Oklahoma BBQ Perfection
Now that you’ve gone through the process of seasoning your new smoker, you’re officially ready to fire it up for real BBQ. That first brisket, rack of ribs, or pulled pork shoulder will taste even better knowing your smoker is properly prepared.
Seasoning might feel like a small hurdle between unboxing and your first cook, but it’s one of the most important steps you’ll ever take as a pitmaster. Treat it as a rite of passage, the first chapter in what will become years of unforgettable meals and memories.
So, whether you’re cooking in Tulsa, competing in Oklahoma City, or smoking by the lake in Grove, your seasoned smoker is ready to help you create the best BBQ Oklahoma has ever tasted.