Do You Really Need to Season Your Grill?
Seasoning your grill is one of those steps that many people overlook, but it can make a huge difference in the flavor of your food and the lifespan of your grill… if it’s a grill that requires seasoning. Let’s break it down and give you all the tips straight from Will at The Ohio Barbecue Store.
How to Know if You Need to Season Your Grill or Smoker
Not every grill requires seasoning, and understanding which type you own will help you decide if this extra step is necessary. Here’s a quick guide to determine if you need to season your grill:
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Smokers and Pellet Grills: If you're using a smoker or pellet grill designed for low-and-slow cooking, you’ll definitely want to season it. These grills spend a lot of time cooking at lower temperatures, so seasoning helps prevent rust, enhances flavor, and makes cleanup easier.
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Offset Smokers: Similar to pellet grills, offset smokers need to be seasoned. It creates a protective layer inside the cooking chamber and improves the flavor profile of your food over time.
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Gas Grills: For the most part, gas grills don’t need seasoning. They’re built for quick, high-heat cooking, and their materials are often designed to resist rust and sticking without extra fat.
- Charcoal Grills: Some charcoal grills, like the Napoleon Kettle, are designed in such a way that seasoning isn’t required. But if your charcoal grill has a bare metal surface and you plan on cooking low-and-slow, seasoning may help extend its life and improve performance.
In short, if you’re working with a smoker or cooking on your grill for extended periods at lower temperatures, you should season it up! But if you’re using a standard gas grill for quick grilling sessions, you can skip this step.
How to Season Your Grill: The Right Way
Once you’ve determined that your grill needs to be seasoned, here’s Will’s advice for how to do it properly. The key to seasoning is fat—any fat will work, but some are better than others:
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Use a Spray Fat like PAM: This is the easiest and most common method. Just spray the grill grates with PAM or any other cooking spray.
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Cook High-Fat Meats: Bacon or sausage fatties (high-fat ground sausage shaped into a log) work wonders for seasoning. As they cook, the fat renders and coats the grill, creating a protective layer.
- Traditional Fats: You can also use Crisco or lard. Simply apply a generous amount and let it melt down into the grill grates.
Regardless of the fat you choose, heat your grill to around 300-400 degrees Fahrenheit and let it sit for 3-4 hours. This will allow the fat to seep into the metal and form that crucial protective barrier.
Re-seasoning & Resetting Your Grill
Over time, your grill may start to look a little crusty, especially if you use it frequently.Time for a reset? Here are two ways to get your grill back to pristine condition.
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Heat and Scrape: Heat your grill to around 300 degrees to loosen the grease and grime, then scrape it off with a grill brush. This is more labor intensive but will keep your grill looking great and maintain some of the seasoning.
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Degreaser for Tough Jobs: If you’ve got some serious build-up, you may need a degreaser. Be careful, though—degreasers can strip the paint from your grill, so only use it on areas where the paint won’t be affected. For example, Will uses degreaser on his drum smokers but avoids it on painted surfaces.
Keep Your Grill in Top Shape
Maintaining your grill by seasoning it and keeping it clean will ensure better cooking results and extend its lifespan. Whether you’re using spray fat, bacon, or Crisco, seasoning helps protect the grill’s surface and prevent food from sticking. Remember, only certain grills—like smokers and pellet grills—really need it, but the process is simple and well worth the effort.
For more expert advice and the best grilling supplies, visit The Ohio Barbecue Store. From beginners to BBQ pros, we’ve got everything you need to up your grilling game!