I've been searching for years on how to treat the outside of my homebuilt smoker, I was about ready for a ceramicoat....so glad you made this video when you did!!!!
You need to try this! I use to smoke alot in the old smoker but i got rid of it years ago. Decided to pick up a cheap propane smoke hollow smoker. The thing didn’t work i spent 2-3 hrs trying to get the burner to stay ignited. Needless to say it never stayed on more than 3mins. I gave up seeing as it was getting late (4am). I lit the only piece of lump charcoal i had left put a few chunk wood and wood chips into the burn tray. Threw it in the smoker and prayed something happened. Smoke was created but in this wisconsin winter. Smoker temps never went above 80-100. I got to tired and decided to go to bed. Woke up 4 hrs later. To my surprise my brisket had bark! It kinda dried out some bits of the brisket. I wrapped it up in foil threw it in the air fryer and cooked it at 375 for 4hrs. The brisket turned out amazing! I some how salvaged it and the smoke flavor was immensely better than I expected. Sorry for the long msg. Thought i’d share my experience.
AFAIK, once boiled linseed oil has polymerized all of additional drying agents will have off-gassed. If you're running an insulated firebox there's literally no way you can use canola oil as the exterior will never get hot enough to polymerize it, whereas boiled linseed oil polymerizes at ambient temperatures over time (about a week in my experience). Just be careful to apply a thin coat on only the exterior surfaces (that won't be in contact with food), and not have it dripping all over the place and you'll be good to go.
I get him cautioning the use of linseed oil, but overall I agree with you. I'm fairly certain that FatStack smoker he's using in this video was originally seasoned with linseed oil as well. The "patina" finish, I mean.
Cooking sprays are actually a great option for seasoning something that doesn't need a perfect amazing non-stick coating, and it makes an average seasoning as well for cast iron. The cooking sprays I've used for seasoning cast iron all used lecithin as one of the ingredients, and it seems like this lecithin content helps polymerize into a more even layer more quickly. I do not recommend it personally, but if you are just trying to seal something in a way that's food safe, honestly it sounds like a fantastic option!
As much as I think this is helpful, I think you really need to point out the difference between raw linseed oil vs other kinds. Raw linseed is just pure oil without the metallic salts. I imagine that the raw version is fine and the same as pam
simple rule to follow is if you can eat it or drink it with no deadly reaction , meaning it is safe to eat or drink then it is ok to use. i dont use cooking wine, just like the great cajun chef Justin Wilson used to say if you cant drink it you cant cook with it. great video.
I'd love to see some details on your BBQ shack that you have there- I'm building something similar right now and would love some ideas, can't decide how I want to set up exhaust fans. Maybe a future video idea?
I have used Grapeseed oil on my cast iron and imagine it would be perfect for this too.
ปีที่แล้ว +1
I've seasoned carbon steel pan with flaxseed oil. Polymorized faster but not reliable and flaking easily. Canola/peanut/sunflower have been durable seasonings. For my BBQ, I start with thin coats so I don't have sticky residu and have always the same process : When I finish cooking : Brush, clean and pass a thin coat of oil in the inside when the BBQ is still hot. Next time, clean outside and thin coat of oil on the outside.
Linseed Oil and Flaxseed Oil are not the same. Flaxseed oil is typically produced by cold-pressing the seeds of the flax plant. Linseed oil also involves pressing flax seeds; however, petroleum solvents are used during extraction to maximize yield. Flaxseed Oil can be food grade and may be the best seasoning agent available. It is pricey. You are correct that Linseed oil should not be used to season cooking equipment.
Hey Jeremy, as always a very informative and entertaining video. Question-I have a half face cord of hickory I bought almost 3 years ago. I haven't used all of it and wonder if it is still ok to use. It isnt moldy and has been outside the entire time. It has turned a bit gray. What do you think? Thanks!
Avocado oil is my preference for both inside and out due to the high smoke point, food safe, and comes in a bottle I can wipe on vs a spray that always turns sticky. Linseed has been a bad choice for a longtime, there is a reason very few people use it to season cast iron pans, smoke point is far to low and the industrial version can spontaneously combust if left on a rag.
@@grahamhawes7089 most of our food system is bogus. FDA only requires labels to disclose large percentage ingredients, giving a pass to food processors to use toxic additives. The FDA is the poison.
Your 1975t land yet? Ordered mine after your review and she's done and waiting to ship. Can't wait to see some more vids with your new pit! I'm curious though... it comes with linseed oil finish. Will other types of oils work well on existing finish or do you plan to strip it down somehow?
@@philmaro84 I'll check that out. Thanks. It's somewhat confusing for those of us who are new to this whole thing because in a Quetorial video put out by none other than JD himself, he specifically states that he's using BOILED linseed oil, making the distinction that he will not be using RAW linseed oil. He then proceeds walk us through the selection and application of "BOLLED linseed ole" to his 1969, even going so far as to show a can of "RAW linseed ole" being placed back on the shelf at the store.
Love your channel. Think the argument you made pointing out that it says "do not swallow,. Contact poison control" was misleading. Do you not clean your countertops with something that says the same thing? What about your fridge? Microwave? The dishes that you drink/eat off of?
I know for one that does and it is toothpaste or mouth wash with Fluoride. Go check your tubes and bottles right now. It will say "if swallowed call your local poisonous control center" I promise it's not because of the minty flavor. It's because fluoride is a byproduct of manufacturing of aluminum that was used as rat poison until it was banned because the dead decaying rats were eaten by other animals in the food chain, including domestic animals, and contaminating rivers from rainwater runoff. Alcoa funded a study that concluded that fluoride was good for teeth and so the Government decided to add this poison into our drinking water. Now cancers, heavy medal poisoning (fluoride attracts lead) and it has produced one of the fastest growing industries in the US, Dental Implants. So if the poison doesn't kill you at the very least it will eat away your gums and teeth. Think about it, follow the money.
The counter argument (no pun intended) I would make is more about the concentration and time the food is exposed to such chemical. Take your above mentioned counter cleaning product, soak the food for 6, 8 or 18 hours in that chemical and then cook it. 😁 On the countertop, you may be talking about a low concentration/low time exposure vs hours in a smoker. There is a big difference between "raw" linseed oil and "boiled" linseed oil. Boiled linseed oil adds chemicals like Naphthalene, which according to the MSDS, can cause liver and kidney damage. May cause methemoglobinemia (inability for your red blood cells to carry enough oxygen due to low hemoglobin in them). So why even add that when there are safer product to use. That is all he is trying to say.
I was just think of this the other day. My thought has always been that I wouldn’t want to breath in certain oils either when they are being “cured” onto the metal. Maybe if these oils are not theoretically safe anyways however we use them around our food all the time. Great video!
Boiled linseed oil is fine for the outside. Less toxic than high temperature paint, and once it has polymerized essentially, it's inert for all practical purposes. The most toxic thing about boiled linseed oil as if you're careless with your rags, it can spontaneously combust. People listen to you, and you really need to make sure what you're saying is a real issue. Decoding form to buy boiled linseed oil is so amazing and durable as well as beautiful and it will help keep your smoker going for years and years.
I dumped two bottles of trader joes sunflower oil into a pump spray bottle, and used it to cure my sidesmoker. No byproduct smells, nice deep nonstick finish, not sticky like pam.
I've been looking at getting a less automagic smoker for a while, but the bigger the smoker the more you have to clean it... eek cleaning and me are at most frenemies, great video on seasoning it though, i do have to say, the title drew me in trying to figure out how to not poison my family, but i learned something far more awesome in the process
Note: Some version of Pam and other cooking sprays do have silicone in them. Read the label. Also, some of them have that fake butter flavor. Won't hurt you, of course, but it's gross. 🙂
Came here for this. Pam basically always has it, I would NOT recommend using brand name Pam as a result or any direct knockoff product. I use Spectrum's canola oil spray since you can get it in the 16oz cans and they last long enough to get a good coating on my smoker's fire box. It's been working great, I brought a can with me when I went to my friend's for the 4th of July and his smoker was really not well maintained, and it looked fantastic by the time I left since we hit it with an entire can of spray plus a bunch of scrap oil from the drip pan afterwards on the 5th when we cooked breakfast on it, just to thicken the coating up properly since we didn't have anything better and beef tallow also has a pretty high smoke point in my experience. Zero waste that way too, assuming you don't use all your spare grease starting your smoker like Jeremy loves to do lol edit: the ingredients you want to look out for are anything with "siloxane" in the name, FYI. I believe Pam uses dimethylsiloxane for instance, but there are other silicone polymers out there as well and different brands that use them may use another one instead for whatever reason. The breakdown products also should not be toxic I don't think, but you really don't want to be burning silicone if you can help it either
Good info and all but if you want to avoid using aerosols and don’t want to pay for a commercial cooking oil, you can always do what I do and use tallow. I always have enough beef fat from trimmings to render a panful just about every time I cook. More than enough to save some and to paint some onto the smoker.
Question - you are an awesome person to test various claims and products so I was wondering if you have ever tested the Tip Top Temp adjustable flue vent to help backyard cooks on small smokers and things like the Weber kettle? Thx for everything you do. We love you two and your channel.
Ah, there you are. Just this morning I posted on your FB asking if all was OK since it's been a while since your last video. And, haha, here you are just hours later. I guess I should have held out one more day. Thanks for this. I was about to get a smoker until my financial world turned upside down. But hoping to get one this spring, so this is useful.
If you examine how people season a cast iron pan. Many methods, I've done olive oil because of lower smoke point, to coat with rag, run the fire hot as hell, and just keep wiping and do this for like 10 minutes (in the middle of my yard). Now I do avocado oil. Since the point is so high (like 450+), I get nice black coating, and I just keep wiping, thin coats, burn it off, keep going and when it hits about 10-15 mins, I turn off the fire and wait. Nice and glossy, eggs don't stick (as long as I use pam or something).
I personally don't think linseed is a big deal after it is baked onto the outside of the pit. The paint on the outside of smokers isn't for human consumption either buy we cure the paint and season well before cooking.
So a friend forwarded an article about how smoked food is horrible for one especially red meats. Mankind has been eating fire cooked food since the dawn of time. How about a video that addresses this topic? Thoughts? I, for one, will continue to bbq
I use 2#of bacon to season my smokers and grills. Start cooking it then grab it with tongs and use it like a paint brush. After you got delicious bacon to eat. However, i have never oiled the ouside of my smoker. But i think this spring i may now
Like seasoning a cast iron but the outside which doesn't come into contact with th food so does it really matter? Love your stuff you have helped my smoke game so much. Everything in moderation and to each their own.
I used beef tallow on the interior of the smoker. Sprayed canola on the exterior. Personally I don’t wish to consume canola oil or have my food in contact with it.
On a side note I haven’t been able to bbq in a few months…. First night back I made beef short ribs, tri tip, and a Chuck that all came out like I hadn’t taken a break lol. Low and slow and forget about it lol
I saw a picture in a review video of you with a combo grill. Two years ago I bought a chargriller combo and added a fire box, first thing i smoked was a brisket and ive been hooked ever since. I've ruined my last two briskets. Have I ever cleaned the grill before today? Nope. I did a lot of research and im hoping i was having a creosote issue. I found this video after i spent a couple hours cleaning my shitty but loveable grill. I went to lowes and got a 7-1 to use as a scraper and a wire brush almost exactly like you have, felt pretty pleased with myself i did it almost exactly the way you did, didnt know about the pam trick and will use that next time. I dont know if youll see this but im curious if youve ever had an issue with the harsh chemical taste even while burning clean? If you dont answer thats totally cool, love your content
Jeremy I would like you to do a UT on Pellets. What kind of regulations are pellet manufactures REQUIRED to follow? How do we know pecan IS pecan? What kind of testing has been done to determine the impact of pellet particulate in what ever we are cooking with a pellet pooper? How does the particulate generation of a Pooper compare to an Egg or a stick burner, or gas with pellet smoke generation? I cook on both types… clean them after EVERY cook. I’m amazing at the amount of particulate generated on a single pooper cook… and finally what is in the pellet binder …. Anyway? Just wondering… 😳
I saw your video with the butcher/farm in Princeton, Ky. I live in Paducah and have never heard of it. I’m a backyard guy and I LOVE LOVE LOVE BBQn’ thank you for that advice. U have over taken Franklin BBQ(🐐) on my watchlist. Thank you.
Are you supposed to season your smoker/grill? Just started watching the channel. Hubby has a large grill with an offset smoker box (used for both grilling and smoking). I just want to make sure we are doing the things that need to be done.
Dude! Thank you so much for this! I just got notified that my Workhorse Pit is on its way and I've been super hesitant as to all the recommendations to keep using boiled linseed oil for seasoning. Just another reason why I joined your Patreon.
I own the workhorse 1975. I emailed them about this issue and this was their response... As stated in our user manual, never put linseed oil, boiled or raw organic, on the interior of a smoker. Boiled linseed has a polymer (drying agent hardener). The raw does not, but will harden over time (7-14 days). Linseed oil is flaxseed oil. Those polymers previously mentioned would be toxic to health if burned indoors. Being outdoors, there is more than enough ventilation according to manufacturer spec. I am a science guy so we try to be lead by factual data. This was what they replied with. Hopefully they release a video about this.
I’ve got a 1969 on order so I’ve got skin in this game too and care about what the folks at workhorse have to say about this topic. In other news, science guy or not, the writer needs to learn the difference between lead (heavy metal or present tense verb meaning show the way) and led (past tense verb meaning showed the way).
Hey jeremy, hope not to be bothersome but i had a question about the knotty wood pellets, figured the most recent video has greatest chance of engagement. Im doing a brisket in a week and wanted your opinion of doing the almond wine with plum vs just almond plum. After watching your videos i know you down right love the plum, but im worried the almond wine mixed with it might be to "sweet" of smoke. Ive never used the knotty wood product before so im unaware as to the flavor profile they impart. I can say tho that my typical brisket prep is between that of a full on rub and the simple salt and pepper. I usually use a bit of paprika, celary salt and dry mustard with salt and pepper personally. Any thoughts you have would be sweet, thanks
Does the fan at the top of your stack effect the air flow thru the pit? I have a similar set up and made the stack like a chimney thru my roof. It really draws more air thru the smoker now.
I'll have to give that a try & used sum Pam cooking spray on the outside of grill instead of using linseed oil... Good information Jeremy... The industrial oil u was referring to ; where can y get it from?? Also can u use talo to season outside of grill??
The solution to sticky oil coating, does that also work with cast iron pan? If you mess up a little and it's a bit sticky to tacky just heat it up hotter or longer?
When i bought my 500 gallon from Primitive he was adamant i used linseed oil. JD actually said he was going to talk to you about it stating the PAM process was bad in the long run. So now im confused!
PAM specifically is bad and JD was correct to bring that up, because PAM has more chemicals in it than just canola oil, like Jeremy's suggesting. As per their own label, here are the ingredients: "CANOLA OIL, MODIFIED PALM OIL, COCONUT OIL, SOY LECITHIN, ROSEMARY EXTRACT, DIMETHYLPOLYSILOXANE, PROPELLANT (ISOBUTANE AND PROPANE)" Dimethylpolysiloxane is a organosilicon silicone oil used in many cooking sprays as an antifoaming agent, and is also hydrophobic as well. It is the same material as silicone-based lube, but prepared to food grade standards. Unfortunately, silicone oils are not meant to be held to the temperatures needed to season, as they begin to break down at ~400*F (which is well below the temperature canola oil, at least, needs to polymerize). Coconut and palm oils also are saturated fats, which don't polymerize very easily or well, so aren't as suitable (think of them as wasted oil mass, here, basically). The propellants, surprisingly, aren't really of any great concern, as they evaporate and/or burn up naturally in the seasoning process. The lecithin will also decompose thermally, but none of its components are particularly thermally resistant, so will likely also break down though my knowledge of what they break down into stops after just one step, so I cannot speak from knowledge there; it's widely known to cause bitter flavours when used in high heat applications in general, however. The problem with Linseed oil is almost entirely in not making sure that you are getting the stuff that does not have siccatives added to it, and is just pure oil, which is the same thing you should be aiming for with any other oil you're going to use to season metal. You'd honestly be better off buying a spraybottle and filling it with the pure oil of your choice and misting it on, if you really want the spray-on convenience, but rubbing it in ensures that you get all the nooks and crannies, too.
That's my thoughts too. I just got a workhorse 1975 and it says to put linseed oil. I mean unless it doesn't go inside, it shouldn't be a problem. I'm carefully rubbing it with a sponge on the exterior not splashing it all around.
Hi, Marcel. I ordered a 500g from Primitive and it should be here in roughly a month or so. How was the delivery process? Was it simply put on your driveway and then you were responsible for moving it? Anything you’re willing to share would be appreciated. Did your 500g come pre seasoned or did you have to do the seasoning yourself? Any information would be great. Thanks so much. Im so excited to get this smoker.
Also, the danger that boiled linseed oils soaked rags can self combust. They need to be stored in a metal can or burned. A friend burned his garage down after leaving a pile of linseed oil rags on the workbench overnight. Nasty stuff.
Only modern woodworking bolied linseed oil is made with drying agents. Traditional linseed oil is only boiled to make it polymerize faster, food safe linseed oil is still made this way today.
Is the next video going to be about paint and powder coated cookers? IMO, bad intentions. I would be interested to know what company motivated Jeremy to make this video.
What are your thoughts on using an oven cleaner like Easy Off to clean both the inside and outside of a grill, like a Char-Griller, or any inexpensive grill?
I was thinking that you were going to take the rust spots down to shiny metal (i.e., grates and firebox top griddle). But it appears that you just applied oil over whatever may have been left behind by scraping. Is the seasoning on those spots going to adhere? Has it done so in the past for you?
I get where you're coming from, HOWEVER, we're talking about the EXTERIOR of a smoker. High temperature enamel sure as heck isn't food safe, but the vast majority of people looking to restore their smokers use it, as well as a lot of pit builders. There is a process to using Boiled linseed oil, it can't just be applied all willy-nilly. When done properly, there isn't a difference between linseed oil and high temp enamel SAFETY WISE. Just be sure it's ONLY APPLIED TO THE EXTERIOR. Cooking oil is meant for the interior, and yes, it can absolutely be used on the exterior. More and people are going this route ANYWAYS, because no matter linseed oil or paint, it all deteriorates over time.
Awesome video! Very informative. I have a Traeger and wonder if I should treat it the same even though it's a pellet grill. Love your videos brother! 🙏🏽
Pellet grills are painted. He’s referring to protecting the outside of offset smokers with no finish on them. I’ve seen people put oil coatings on painted offsets but it’s really not necessary.
In the interest of science, can you maybe do some research and post a video to determine whether adding Celery Salt to my bbq rub will stop gout flare ups resulting from following your channel a bit too enthusiastically?
![งมหอย จับปลา มือเปล่า หาอยู่หากินแบบวีถีอีสานกับแก๊งเซียนหรั่ง ม่วนคัก! [ขอนแก่น] @Sianstudio](http://i.ytimg.com/vi/JEJZg6N-AbU/mqdefault.jpg)
Hey Jeremy. Can you pin my comment for no reason? Thanks.
#Pin4TheWIN
The mad man bbq scientist done it. Even the Florida man nods in respect
Lol
Beast! 💪🥩
I love to do food videos while smoking weed on my TH-cam channel, to cure people’s boredom 🙇♂️
Inorganic chemistry was a hell of a class to pass. This man was a teacher. Prolly best to listen and learn.
O-chem is the worst....so I've heard. My degree is in computer engineering, so I avoided that stuff.
I think you meant organic; unless PAM is silicone spray, lol.
I've been searching for years on how to treat the outside of my homebuilt smoker, I was about ready for a ceramicoat....so glad you made this video when you did!!!!
Every 3rd smoke apply beef tallow just b4 you finish the cook so pit is warm still. Has worked for years and years
You need to try this! I use to smoke alot in the old smoker but i got rid of it years ago.
Decided to pick up a cheap propane smoke hollow smoker. The thing didn’t work i spent 2-3 hrs trying to get the burner to stay ignited. Needless to say it never stayed on more than 3mins. I gave up seeing as it was getting late (4am). I lit the only piece of lump charcoal i had left put a few chunk wood and wood chips into the burn tray. Threw it in the smoker and prayed something happened.
Smoke was created but in this wisconsin winter. Smoker temps never went above 80-100. I got to tired and decided to go to bed. Woke up 4 hrs later. To my surprise my brisket had bark! It kinda dried out some bits of the brisket. I wrapped it up in foil threw it in the air fryer and cooked it at 375 for 4hrs.
The brisket turned out amazing! I some how salvaged it and the smoke flavor was immensely better than I expected.
Sorry for the long msg. Thought i’d share my experience.
Nice to see you doing videos again. I missed the zoom call being at work but I agree with what you said here. I love using pam.
AFAIK, once boiled linseed oil has polymerized all of additional drying agents will have off-gassed. If you're running an insulated firebox there's literally no way you can use canola oil as the exterior will never get hot enough to polymerize it, whereas boiled linseed oil polymerizes at ambient temperatures over time (about a week in my experience). Just be careful to apply a thin coat on only the exterior surfaces (that won't be in contact with food), and not have it dripping all over the place and you'll be good to go.
I get him cautioning the use of linseed oil, but overall I agree with you. I'm fairly certain that FatStack smoker he's using in this video was originally seasoned with linseed oil as well. The "patina" finish, I mean.
Cooking sprays are actually a great option for seasoning something that doesn't need a perfect amazing non-stick coating, and it makes an average seasoning as well for cast iron. The cooking sprays I've used for seasoning cast iron all used lecithin as one of the ingredients, and it seems like this lecithin content helps polymerize into a more even layer more quickly. I do not recommend it personally, but if you are just trying to seal something in a way that's food safe, honestly it sounds like a fantastic option!
As much as I think this is helpful, I think you really need to point out the difference between raw linseed oil vs other kinds. Raw linseed is just pure oil without the metallic salts. I imagine that the raw version is fine and the same as pam
Raw linseed oil is perfectly fine. Just as suitable as any other oil
simple rule to follow is if you can eat it or drink it with no deadly reaction , meaning it is safe to eat or drink then it is ok to use. i dont use cooking wine, just like the great cajun chef Justin Wilson used to say if you cant drink it you cant cook with it. great video.
I'd love to see some details on your BBQ shack that you have there- I'm building something similar right now and would love some ideas, can't decide how I want to set up exhaust fans. Maybe a future video idea?
I myself was looking into, converting my shed into a smoke house, wondering if that exhaust fan pulls too much of a draft on that stack?
@@joesebalj956
I've built a few. If you feel you are getting too much draw simply turn off your fan.
Question: How far away is your smoker to your fence, and are you concerned about the wood warping.
I always appreciate your videos because of the scientific information you provide.
I have used Grapeseed oil on my cast iron and imagine it would be perfect for this too.
I've seasoned carbon steel pan with flaxseed oil. Polymorized faster but not reliable and flaking easily. Canola/peanut/sunflower have been durable seasonings. For my BBQ, I start with thin coats so I don't have sticky residu and have always the same process :
When I finish cooking : Brush, clean and pass a thin coat of oil in the inside when the BBQ is still hot. Next time, clean outside and thin coat of oil on the outside.
Thank you. This is why I don't eat any seed oils. Most of them were created to lubricate machinery.
You’re gonna ruffle some feathers with this one 😂😂😂
Linseed Oil and Flaxseed Oil are not the same. Flaxseed oil is typically produced by cold-pressing the seeds of the flax plant.
Linseed oil also involves pressing flax seeds; however, petroleum solvents are used during extraction to maximize yield.
Flaxseed Oil can be food grade and may be the best seasoning agent available. It is pricey.
You are correct that Linseed oil should not be used to season cooking equipment.
Hey Jeremy, as always a very informative and entertaining video. Question-I have a half face cord of hickory I bought almost 3 years ago. I haven't used all of it and wonder if it is still ok to use. It isnt moldy and has been outside the entire time. It has turned a bit gray. What do you think? Thanks!
Yes, absolutely fine to use
Lighter fluid should be the #1 never use on a smoker or grill lol
The smell takes me back to family cookouts.
Avocado oil is my preference for both inside and out due to the high smoke point, food safe, and comes in a bottle I can wipe on vs a spray that always turns sticky. Linseed has been a bad choice for a longtime, there is a reason very few people use it to season cast iron pans, smoke point is far to low and the industrial version can spontaneously combust if left on a rag.
Just a heads up, apparently a huge amount of “avocado” oil is bogus, just relabeled canola or whatever. I was disappointed to learn this.
@@grahamhawes7089 most of our food system is bogus. FDA only requires labels to disclose large percentage ingredients, giving a pass to food processors to use toxic additives. The FDA is the poison.
Your 1975t land yet? Ordered mine after your review and she's done and waiting to ship. Can't wait to see some more vids with your new pit! I'm curious though... it comes with linseed oil finish. Will other types of oils work well on existing finish or do you plan to strip it down somehow?
Great question. I have a 1975 and was wondering the same thing.
It uses Raw linseed oil which is perfectly fine
@@philmaro84 Workhorse recommends that you use boiled linseed oil for restoring finish. I'd assumed that this is what they use in production as well.
@@mtmarcy4495 I have a 1975 its RAW linseed oil as is posted on their website
@@philmaro84 I'll check that out. Thanks. It's somewhat confusing for those of us who are new to this whole thing because in a Quetorial video put out by none other than JD himself, he specifically states that he's using BOILED linseed oil, making the distinction that he will not be using RAW linseed oil. He then proceeds walk us through the selection and application of "BOLLED linseed ole" to his 1969, even going so far as to show a can of "RAW linseed ole" being placed back on the shelf at the store.
Love your channel. Think the argument you made pointing out that it says "do not swallow,. Contact poison control" was misleading. Do you not clean your countertops with something that says the same thing? What about your fridge? Microwave? The dishes that you drink/eat off of?
I know for one that does and it is toothpaste or mouth wash with Fluoride. Go check your tubes and bottles right now. It will say "if swallowed call your local poisonous control center" I promise it's not because of the minty flavor. It's because fluoride is a byproduct of manufacturing of aluminum that was used as rat poison until it was banned because the dead decaying rats were eaten by other animals in the food chain, including domestic animals, and contaminating rivers from rainwater runoff. Alcoa funded a study that concluded that fluoride was good for teeth and so the Government decided to add this poison into our drinking water. Now cancers, heavy medal poisoning (fluoride attracts lead) and it has produced one of the fastest growing industries in the US, Dental Implants. So if the poison doesn't kill you at the very least it will eat away your gums and teeth. Think about it, follow the money.
The counter argument (no pun intended) I would make is more about the concentration and time the food is exposed to such chemical. Take your above mentioned counter cleaning product, soak the food for 6, 8 or 18 hours in that chemical and then cook it. 😁 On the countertop, you may be talking about a low concentration/low time exposure vs hours in a smoker.
There is a big difference between "raw" linseed oil and "boiled" linseed oil. Boiled linseed oil adds chemicals like Naphthalene, which according to the MSDS, can cause liver and kidney damage. May cause methemoglobinemia (inability for your red blood cells to carry enough oxygen due to low hemoglobin in them). So why even add that when there are safer product to use. That is all he is trying to say.
I was just think of this the other day. My thought has always been that I wouldn’t want to breath in certain oils either when they are being “cured” onto the metal. Maybe if these oils are not theoretically safe anyways however we use them around our food all the time. Great video!
Boiled linseed oil is fine for the outside. Less toxic than high temperature paint, and once it has polymerized essentially, it's inert for all practical purposes. The most toxic thing about boiled linseed oil as if you're careless with your rags, it can spontaneously combust. People listen to you, and you really need to make sure what you're saying is a real issue. Decoding form to buy boiled linseed oil is so amazing and durable as well as beautiful and it will help keep your smoker going for years and years.
I dumped two bottles of trader joes sunflower oil into a pump spray bottle, and used it to cure my sidesmoker. No byproduct smells, nice deep nonstick finish, not sticky like pam.
I've been looking at getting a less automagic smoker for a while, but the bigger the smoker the more you have to clean it... eek cleaning and me are at most frenemies, great video on seasoning it though, i do have to say, the title drew me in trying to figure out how to not poison my family, but i learned something far more awesome in the process
Note: Some version of Pam and other cooking sprays do have silicone in them. Read the label. Also, some of them have that fake butter flavor. Won't hurt you, of course, but it's gross. 🙂
Came here for this. Pam basically always has it, I would NOT recommend using brand name Pam as a result or any direct knockoff product. I use Spectrum's canola oil spray since you can get it in the 16oz cans and they last long enough to get a good coating on my smoker's fire box. It's been working great, I brought a can with me when I went to my friend's for the 4th of July and his smoker was really not well maintained, and it looked fantastic by the time I left since we hit it with an entire can of spray plus a bunch of scrap oil from the drip pan afterwards on the 5th when we cooked breakfast on it, just to thicken the coating up properly since we didn't have anything better and beef tallow also has a pretty high smoke point in my experience. Zero waste that way too, assuming you don't use all your spare grease starting your smoker like Jeremy loves to do lol
edit: the ingredients you want to look out for are anything with "siloxane" in the name, FYI. I believe Pam uses dimethylsiloxane for instance, but there are other silicone polymers out there as well and different brands that use them may use another one instead for whatever reason. The breakdown products also should not be toxic I don't think, but you really don't want to be burning silicone if you can help it either
@@TheOriginalFaxon 100% I also use Spectrum Canola spray.
Good info and all but if you want to avoid using aerosols and don’t want to pay for a commercial cooking oil, you can always do what I do and use tallow. I always have enough beef fat from trimmings to render a panful just about every time I cook. More than enough to save some and to paint some onto the smoker.
Question - you are an awesome person to test various claims and products so I was wondering if you have ever tested the Tip Top Temp adjustable flue vent to help backyard cooks on small smokers and things like the Weber kettle? Thx for everything you do. We love you two and your channel.
Ah, there you are. Just this morning I posted on your FB asking if all was OK since it's been a while since your last video. And, haha, here you are just hours later. I guess I should have held out one more day.
Thanks for this. I was about to get a smoker until my financial world turned upside down. But hoping to get one this spring, so this is useful.
Linseed oil is a popular anti-rust and polymerizer for cast iron skillets, but it flakes off and gets into any food getting cooked!
If you examine how people season a cast iron pan. Many methods, I've done olive oil because of lower smoke point, to coat with rag, run the fire hot as hell, and just keep wiping and do this for like 10 minutes (in the middle of my yard). Now I do avocado oil. Since the point is so high (like 450+), I get nice black coating, and I just keep wiping, thin coats, burn it off, keep going and when it hits about 10-15 mins, I turn off the fire and wait. Nice and glossy, eggs don't stick (as long as I use pam or something).
Is that fan going to change your draft because of the venturi effect? Great video as always.
I was thinking the same thing about the fan.
You beat me to it! I was wondering the same thing!
I personally don't think linseed is a big deal after it is baked onto the outside of the pit. The paint on the outside of smokers isn't for human consumption either buy we cure the paint and season well before cooking.
I need to get in on our offset smoker soon and clean and seal it with cooking spray. I negected it last year so this is on my soon to do list 👍
So a friend forwarded an article about how smoked food is horrible for one especially red meats. Mankind has been eating fire cooked food since the dawn of time. How about a video that addresses this topic? Thoughts?
I, for one, will continue to bbq
I've have always used natural beeswax and grape seed oil mix. it works great.
I use 2#of bacon to season my smokers and grills. Start cooking it then grab it with tongs and use it like a paint brush. After you got delicious bacon to eat. However, i have never oiled the ouside of my smoker. But i think this spring i may now
Only time I've considered using boiled linseed oil is for woodworking to protect the surface of woodshop furniture.
Glad you kept the fat stack,really enjoyed the video on it, cheers from canada
Like seasoning a cast iron but the outside which doesn't come into contact with th food so does it really matter? Love your stuff you have helped my smoke game so much. Everything in moderation and to each their own.
It absolutely matters! You don't want it to rust.
I used beef tallow on the interior of the smoker. Sprayed canola on the exterior. Personally I don’t wish to consume canola oil or have my food in contact with it.
Would store bought lard work also, I'm wondering! 🤔
On a side note I haven’t been able to bbq in a few months…. First night back I made beef short ribs, tri tip, and a Chuck that all came out like I hadn’t taken a break lol. Low and slow and forget about it lol
I saw a picture in a review video of you with a combo grill. Two years ago I bought a chargriller combo and added a fire box, first thing i smoked was a brisket and ive been hooked ever since. I've ruined my last two briskets. Have I ever cleaned the grill before today? Nope. I did a lot of research and im hoping i was having a creosote issue. I found this video after i spent a couple hours cleaning my shitty but loveable grill. I went to lowes and got a 7-1 to use as a scraper and a wire brush almost exactly like you have, felt pretty pleased with myself i did it almost exactly the way you did, didnt know about the pam trick and will use that next time. I dont know if youll see this but im curious if youve ever had an issue with the harsh chemical taste even while burning clean? If you dont answer thats totally cool, love your content
Learned a few things today about grills, and maintenance. Thanks
Jeremy I would like you to do a UT on Pellets. What kind of regulations are pellet manufactures REQUIRED to follow? How do we know pecan IS pecan? What kind of testing has been done to determine the impact of pellet particulate in what ever we are cooking with a pellet pooper? How does the particulate generation of a Pooper compare to an Egg or a stick burner, or gas with pellet smoke generation? I cook on both types… clean them after EVERY cook. I’m amazing at the amount of particulate generated on a single pooper cook… and finally what is in the pellet binder …. Anyway? Just wondering… 😳
Boiled linseed oil is 10 times more durable after it has polymerized than any other cooking oil.
I can't wait for some of your cooks on this smaller unit as I could use it in my backyard with the FS-80.
I've been missing you in my notifications bar. Glad to see you popup.
I saw your video with the butcher/farm in Princeton, Ky. I live in Paducah and have never heard of it. I’m a backyard guy and I LOVE LOVE LOVE BBQn’ thank you for that advice. U have over taken Franklin BBQ(🐐) on my watchlist. Thank you.
So what did you do about your workhorse when it came with Lin seed oil on it ? Can you get that off of it or did you cover it with Pam?
Are you supposed to season your smoker/grill? Just started watching the channel. Hubby has a large grill with an offset smoker box (used for both grilling and smoking). I just want to make sure we are doing the things that need to be done.
Yes, absolutely season it inside and out!
Dude! Thank you so much for this! I just got notified that my Workhorse Pit is on its way and I've been super hesitant as to all the recommendations to keep using boiled linseed oil for seasoning. Just another reason why I joined your Patreon.
Is it really anything to do with BBQ or smokers unless you break out the leaf blower ?
I own the workhorse 1975. I emailed them about this issue and this was their response...
As stated in our user manual, never put linseed oil, boiled or raw organic, on the interior of a smoker. Boiled linseed has a polymer (drying agent hardener). The raw does not, but will harden over time (7-14 days). Linseed oil is flaxseed oil. Those polymers previously mentioned would be toxic to health if burned indoors. Being outdoors, there is more than enough ventilation according to manufacturer spec. I am a science guy so we try to be lead by factual data.
This was what they replied with. Hopefully they release a video about this.
I don’t quite understand what they are saying
I’ve got a 1969 on order so I’ve got skin in this game too and care about what the folks at workhorse have to say about this topic. In other news, science guy or not, the writer needs to learn the difference between lead (heavy metal or present tense verb meaning show the way) and led (past tense verb meaning showed the way).
Hey jeremy, hope not to be bothersome but i had a question about the knotty wood pellets, figured the most recent video has greatest chance of engagement.
Im doing a brisket in a week and wanted your opinion of doing the almond wine with plum vs just almond plum. After watching your videos i know you down right love the plum, but im worried the almond wine mixed with it might be to "sweet" of smoke. Ive never used the knotty wood product before so im unaware as to the flavor profile they impart. I can say tho that my typical brisket prep is between that of a full on rub and the simple salt and pepper. I usually use a bit of paprika, celary salt and dry mustard with salt and pepper personally.
Any thoughts you have would be sweet, thanks
Does the fan at the top of your stack effect the air flow thru the pit? I have a similar set up and made the stack like a chimney thru my roof. It really draws more air thru the smoker now.
Interesting stuff. What about paint or clear coats on an offset?
That's what I'm wondering. I painted my big smoker last year with bbq paint. I hope I don't screw up.
I'll have to give that a try & used sum Pam cooking spray on the outside of grill instead of using linseed oil... Good information Jeremy... The industrial oil u was referring to ; where can y get it from?? Also can u use talo to season outside of grill??
Would love to see a Camp Chef Apex review
The solution to sticky oil coating, does that also work with cast iron pan? If you mess up a little and it's a bit sticky to tacky just heat it up hotter or longer?
The Fat Stack was looking rough. Its satisfying to clean off the carbon buildup having the smoker looking new again
When i bought my 500 gallon from Primitive he was adamant i used linseed oil. JD actually said he was going to talk to you about it stating the PAM process was bad in the long run. So now im confused!
Check what kind of linseed oil you are using. Food grade linseed oil is different than boil linseed oil. Any food grade oil will work just fine.
PAM specifically is bad and JD was correct to bring that up, because PAM has more chemicals in it than just canola oil, like Jeremy's suggesting. As per their own label, here are the ingredients: "CANOLA OIL, MODIFIED PALM OIL, COCONUT OIL, SOY LECITHIN, ROSEMARY EXTRACT, DIMETHYLPOLYSILOXANE, PROPELLANT (ISOBUTANE AND PROPANE)"
Dimethylpolysiloxane is a organosilicon silicone oil used in many cooking sprays as an antifoaming agent, and is also hydrophobic as well. It is the same material as silicone-based lube, but prepared to food grade standards. Unfortunately, silicone oils are not meant to be held to the temperatures needed to season, as they begin to break down at ~400*F (which is well below the temperature canola oil, at least, needs to polymerize).
Coconut and palm oils also are saturated fats, which don't polymerize very easily or well, so aren't as suitable (think of them as wasted oil mass, here, basically).
The propellants, surprisingly, aren't really of any great concern, as they evaporate and/or burn up naturally in the seasoning process. The lecithin will also decompose thermally, but none of its components are particularly thermally resistant, so will likely also break down though my knowledge of what they break down into stops after just one step, so I cannot speak from knowledge there; it's widely known to cause bitter flavours when used in high heat applications in general, however.
The problem with Linseed oil is almost entirely in not making sure that you are getting the stuff that does not have siccatives added to it, and is just pure oil, which is the same thing you should be aiming for with any other oil you're going to use to season metal. You'd honestly be better off buying a spraybottle and filling it with the pure oil of your choice and misting it on, if you really want the spray-on convenience, but rubbing it in ensures that you get all the nooks and crannies, too.
That's my thoughts too. I just got a workhorse 1975 and it says to put linseed oil. I mean unless it doesn't go inside, it shouldn't be a problem. I'm carefully rubbing it with a sponge on the exterior not splashing it all around.
@@KainYusanagi this is really helpful thank you!
Hi, Marcel. I ordered a 500g from Primitive and it should be here in roughly a month or so. How was the delivery process? Was it simply put on your driveway and then you were responsible for moving it? Anything you’re willing to share would be appreciated. Did your 500g come pre seasoned or did you have to do the seasoning yourself? Any information would be great. Thanks so much. Im so excited to get this smoker.
Cooking spray has residual butane when sprayed, so I would say that it's not safe.
Is there a video about that structure your grill is in?? That looks fascinating
You missed the bottom of the firebox.
This is Mexican old style when grilling or clean your grill, get it hot n rub it with an onion really good 👍
Also, the danger that boiled linseed oils soaked rags can self combust. They need to be stored in a metal can or burned. A friend burned his garage down after leaving a pile of linseed oil rags on the workbench overnight. Nasty stuff.
I hope a video on that new structure is coming soon. Take care!
Only modern woodworking bolied linseed oil is made with drying agents. Traditional linseed oil is only boiled to make it polymerize faster, food safe linseed oil is still made this way today.
I really want to make an offset. I got a welder for Christmas and would love to do a project like that with it.
Love the scientist specific vids. Should I coat smoker with Waygu fat?
Is the next video going to be about paint and powder coated cookers? IMO, bad intentions. I would be interested to know what company motivated Jeremy to make this video.
What are your thoughts on using an oven cleaner like Easy Off to clean both the inside and outside of a grill, like a Char-Griller, or any inexpensive grill?
Spray Canola Oil is what works for me.
NGL, kind of miss the Kentucky woods back drop. What can I say? I like backyards.
I was thinking that you were going to take the rust spots down to shiny metal (i.e., grates and firebox top griddle). But it appears that you just applied oil over whatever may have been left behind by scraping. Is the seasoning on those spots going to adhere? Has it done so in the past for you?
It adheres just fine
Isn't Pam just butane in a can with some oil?
Does the fan cause any extra draw as A windy day would
Yep. You can dial it up or down
I get where you're coming from, HOWEVER, we're talking about the EXTERIOR of a smoker. High temperature enamel sure as heck isn't food safe, but the vast majority of people looking to restore their smokers use it, as well as a lot of pit builders. There is a process to using Boiled linseed oil, it can't just be applied all willy-nilly. When done properly, there isn't a difference between linseed oil and high temp enamel SAFETY WISE. Just be sure it's ONLY APPLIED TO THE EXTERIOR. Cooking oil is meant for the interior, and yes, it can absolutely be used on the exterior. More and people are going this route ANYWAYS, because no matter linseed oil or paint, it all deteriorates over time.
Hey Jeremy, any chance you can do a smoked whole shoulder clod video if you haven't already?
Awesome video! Very informative. I have a Traeger and wonder if I should treat it the same even though it's a pellet grill. Love your videos brother! 🙏🏽
Pellet grills are painted. He’s referring to protecting the outside of offset smokers with no finish on them. I’ve seen people put oil coatings on painted offsets but it’s really not necessary.
@@corey1788 thank you 👍🏽
Thanks going to do this today. When is your next BBQ Competition would like to come meet you.
Maybe a dumb question, but how do you think shellac would work
That’s the exact brand of boiled linseed oil I put on my offset
Workhorse Pits seasons their pits with linseed oil, and so do I on my 1975t. It's perfectly fine
Canola for mine- just got that twin pak from Costco
Thanks for the continued education I sure appreciate it.
Is that stuff that is used to seal wood butcher blocks or cutting boards? If so is it safe for that purpose?
If you don't use it to cook with then why would you put it on your cooking utensils?
Hi Jeremy what about using a Ryobi 18 or 40 volt wetdry vac so it will be way less dust all over.
In the interest of science, can you maybe do some research and post a video to determine whether adding Celery Salt to my bbq rub will stop gout flare ups resulting from following your channel a bit too enthusiastically?
Does the fan up by your stack effect the draw and temperatures at all?
Upper traps looking good, Jeremy!
I have a pellet smoker, Trager.Should this be done on that as well?
Why do we want to coat the outside of our smokers? Mine is a stainless steel rectec.
What s the best way to clean the black grease on the cooking grates?
No issues with Pam using propane and butane in their cooking sprays?
Think Pam uses Butane in the ingredients, why i dont use it at all. it's probably just as bad.