Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: vin_bom on May 19, 2020, 10:40:38 AM
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I've been cooking on an old hand-me-down Weber for a few years and decided to splurge and buy myself a new Performer. What is the best way to season or break-in a new grill?
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Charcoal and chicken
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I would do a clean burn first without any food just to get rid of manufacturing oils and stuff.
Then I would do chicken thighs or a big ass chicken wing cook.
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I would do a clean burn first without any food just to get rid of manufacturing oils and stuff.
Then I would do chicken thighs or a big ass chicken wing cook.
Only thing I would add is to throw a couple of big chunks of fruit wood on the coals on the initial burn. That smoke essence will linger in the kettle.
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All I ever do is a dry burn with no food on it. I let the coals burn until they're gone.
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Never understood the need for seasoning a grill, just clean the food grate and start cooking. How does one season a brand new stove, just start cooking on it.
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Yep, just cook on it. Ready to go.
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Never understood the need for seasoning a grill, just clean the food grate and start cooking. How does one season a brand new stove, just start cooking on it.
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This.
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No need to season. Just clean the grates and have at it.
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A pinch of salt and pepper-- Voila "seasoned".
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I swear seasoning a new grill was in the instructions that come with a new grill. I'm pretty sure it said the reason was to burn off manufacturing oils. I'll have to check my instruction books.
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As recommended in some of the above comments; I did a "clean burn" in my Weber Performer Deluxe that I bought last January.
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I do a burn with no food. I cooked on a new one once without doing so and the food had a funky new grill oily/metallic taste to it. Light it off like I was going to cook something, let it burn out. Than start cooking on it.
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I just read through my owner's manuals for my Performer, WSM, and Genesis Silver B; and I couldn't find any recommendation to do a pre-burn. It's probably not a bad idea, though. Like an initial practice run before making the magic happen. Or, if you're more worried about manufacturing residue, use a sponge, dish soap, and water on the entire inside of the bowl and lid, and on the cooking and charcoal grates, then rinse thoroughly.
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When I bought my Weber, I searched this same topic. As you can see, some say to do a "clean burn", some say just to start cooking. I went the "clean burn" route just to be safe. The idea is to burn off the manufacturing oils on the grate. I just started a chimney of coals, let them get nice and red hot, then put them in my baskets and let them burn until they were gone. I've done this twice now, once on my 18" and once on my 22". Cooked on both the next day and haven't had any complaints. It's possible it is unnecessary but I figured it wouldn't hurt.