You can grill almost all types of meat in a reverse flow smoker. You don’t want to scratch the protective coating created just before. Wipe off the inside of the smoker with a piece of cloth that isn’t abrasive. Let the smoker cool down after the charcoals have died off. It will provide a protective layer to your reverse flow smoker. It is crucial to maintain a constant temperature during this time.Īt the end of this process, you’ll find the oil baked onto the internal surface, creating a shiny coating.

Slowly heat the smoker to a high temperature of about 150° and keep it for about 2 – 4 hours. Step 3: HeatingĪfter oiling, let the smoker sit for around 15 minutes before heating it. Repeat the process of oiling inside the firebox as well.

Apply the oil to both sides of the heat management plates and even the charcoal grates. You only need to oil the internal parts of the reverse smoker. Oiling the smoker will leave a nice hard protective surface after you’ve heated it in a process called polymerization. The quickest and easiest way is to spray the oil. The next step is oiling the smoker with cooking oil, canola, or grapeseed oil. Leave the smoker outside in the open air to dry before starting the next step. Make sure to wipe the smoker dry with a tower to help it prevent rusting. So, take them out and wash them with dish soap. The first step is to thoroughly clean the outside as well as the inside of the smoker with a power washer or something similar.ĭuring and after construction, various types of dust, oil, and other debris could coat the surface of the smoker cleaning it will remove them.Īfter you’ve thoroughly cleaned the outer surface, you should clean the grates as well. However, there are specific methods and guidelines to be followed. Seasoning is the simple method of firing up the smoker with no food inside. Certainly, the last thing you want is the unintentional flavoring in the meat.Īdditionally, seasoning also cures the paint and protects the smoker from elements by adding a thin layer of black smoke. It also removes unwanted odors from the inside. Such seasoning is crucial to laying the foundation for great BBQ results. When you season the smoker with high heat, these residual substances are burnt off. They might have petroleum substances as well, which might be hazardous to health. When you buy a newly manufactured smoker, it usually comes with dust, oil, and other debris from the manufacturing and shipping process.īesides, it could also collect dust when kept at the stores over time. Seasoning is necessary for a smoker to burn off the unwanted residue from it and help cook fresh meat without odor.

Step 2: Starting the Reverse Flow Smoker.

Diy reverse flow smoker