OK, please don't flame me for this, as this forum is geared mainly towards rescuing and restoring old Weber barbecues, but I am seeking your advice on how to season a brand new kettle. I suppose the same could be used on a vintage kettle that had recently been cleaned though. I could not resist taking advantage of my son's employee discount from Lowe's Home Improvement one last time before he resigned a few weeks ago, where I pulled the trigger on this 26" Master Touch in Smoke Grey. I've read recently that a lot of you folks that have a 26" kettle really love them and feel that they are a staple to your collection. I also picked up a Ravenna cover to go along with it. I am impressed with the quality of both. With respect to seasoning the kettle, and per the owners manual, "It is recommends that the grill be heated up and the fuel kept red hot with the lid on for at least 30 minutes prior to cooking for the first time to burn off any manufacturing residue." That should take care of it, but I've seen on a few YouTube videos where people wipe everything down (bowl, lid, grates) with some cooking oil like canola or vegetable for the seasoning burn in. Does anyone have their own/different technique?
Topic: Seasoning A New Kettle (Read 6077 times)
