I previously had a steel, painted, offset smoker. Over the years it built up a really nice "crust of smoke" flavor.
Now I have the Webber with the Cajun Bandit smoker/riser. Also (but not used for smoking) a C.B. roti.
I cleaned the grille & bottom of the old offset barrel to keep the very flavorful coating of smoke from previous cooks. Having smoked in the Webber for a couple of years the much thinner coating formed is separating & falling off as a "skin".
Does anyone know of a "Cunning Plan" to somehow keep the coating stuck to the enamel?
Thanks.
(https://i.imgur.com/DVJi6Ra.jpg)
(https://i.imgur.com/WKaIFRb.jpg)
Porcelain enamel doesn't actually need seasoning like bare metal. If seasoning it is your preference, using a water pan when you smoke, will build up a lot of coating. I had a Weber Smokey mountain cooker for many years and for the first few years I used it as intended: a water smoker. The moist air helps the smoke and grease to adhere to the enamel. This may or may not work as well with the Cajun bandit SS kit.
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I'm not really talking about "seasoning" so much as I am about getting the seasoning (which I get plenty of as I use water regularly) but getting it to stay in place so it builds up.
I really do notice a difference in the level of the unique combination of all my other smokes to permeate the food I'm cooking today.
When your cooker lid is peeling back in petals, it is because of buildup of un-fully burned smoke compounds, including creosote. When you see the peeling, it is past time to scrape the lid clean. If you doubt this, take a bite of the material that is peeling back. Be prepared to spit it out quickly and to rinse your mouth. There are no compounds that accumulate on the lid that you want in your food.