Seasoning your new smoker before initial use is crucial to laying the foundation for these great BBQ results. Doing so removes unwanted odors from the production process, protects the offset smoker from the elements, and cures the paint, which helps it look new for years to come. 



Even though the mac and cheese was a failure, and took  3 times to get it right, then your Oklahoma Joe's Highland Smoker was a resounding success. Now how to set up a grill smoker to cook in the main cooking chamber by using direct heat and If you want a quick and easy method on how to season a smoker, So let's take a look at these methods


Season a New Highland smoker

Seasoning, or at times called pre-seasoning or curing, is a process that involves coating the inside of the smoker with oil and heating at a high temperature for a wished length of time. You can do seasoning much easier with the instructions mentioned below.


  • Coat the entire interior of your new highland smoker with high burn-point cooking oil like canola or grapeseed oil. Don’t forget to include the racks, lid, and main walls.

  • Fill one chimney with charcoal and light them using a grill fire starter. The chimney should be fully engulfed in smoke within a few minutes, give or take a few.

  • While the chimney now heats up, add more charcoal to the firebox on the highland smoker. At one time the chimney is fully ignited, pour the lit coals into the firebox.

  • Make sure the prey and intake are completely open to allow for the greatest amount of airflow. You will take the smoker to a (slightly) higher temperature than easy to use when smoking.

  • Allow the smoker to reach at least 135-150 degrees Celsius for many hours. This confirms any leftover production chemicals and solvents burn off.

  • Allow the smoker to cool down perfectly before cooking on it


Re-Seasoning for Highland smoker

So at last that you’ve seasoned your smoker, Then will it need to be reseasoned?

Also, after many barbecues, it may start to build up creosote – the thick, oily substance leftover by fire – and could produce off-flavors.

However, Meathead Goldwyn, the founder of AmazingRibs.com, ask not to re-season the grates. You want to keep them spotlessly clean and don’t want to add any extra grease or carbon to them that could transfer to the food.


Final Verdict

As you can see, it’s a very easy process. With a little cleaning, cooking spray, and fire-making materials you can have your brand-new offset smoker. Then start the new seasoning with your best offset smoker.