When you get a new grill or smoker, there is often dust, grease, or oil from the manufacturing and shipping process inside where the food goes. Some models were painted and packed in the same day and the paint was not baked on leaving pores in the paint. Not good.
The goal of seasoning a new grill is to remove all traces of contaminants, seal the pores, bake on paint, and lay down a coat of smoke flavored carbon.
Begin by wiping down all surfaces with soap and water and rinse thoroughly. Then fire it up and get it as hot as you can for about 30 minutes with all the vents open so anything left will burn off.
While it is hot, take out the cooking racks and water pan with pot holders, spray a little vegetable oil on everything, and burn up to eight ounces of wood. This will start coating the sides with smoke and help prevent condensation. Kinda like seasoning an old cast iron pan. And makes your cooker look kewl and smell sexy.
You can then start cooking while it's hot, or let it cool and cook later.
This page was revised 5/18/2009
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The Smokenator
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Seasoning a New Grill or Smoker
Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
With a $15 donation he'll send you a very cool embroidered iron-on patch.
or the 
from Amazon.
