Have a new smoker. Does it have to be seasoned before applying this gasket?
2049211
It doesn't matter if you season it before or after but if you season it first you will have to wipe down the smoker where you will apply the gasket so that it sticks. Also, you may have a few places where it burns if you put it on before you season it because of the much higher than normal temps you use to season it. I put mine on after seasoning to avoid the burning, just clean the edges well.
2049212
Clean any dirt or oil off of the surface you are going to apply the gasket. I think it would stick better then rather than if it had a coating of smoke on it.
2049213
No it does not have to be seasoned. If it's a new pit it will probably be easier for you to apply the gasket, you will not have to do as much cleaning
2049214
No, always apply the gasket when it's new before you get any keresotes or it gets dirty. Also you'll be able to tell if you need to apply before more after seasoning for leaks. I have these on 2 smokers, works great.
2049215
I don't know.. I would clean any film off of where you are going to apply the gasket.
989132
Yes pretty much so. Well sort of. It comes with instructions. Take it outside, that's a must because it smokes a lot. Turn it on high I think it was for 1/2 let it cool down and that's it. But, read the instruction over what I just said. I can't quite remember, but I'm pretty sure no oil was needed. They just want you to burn off whatever they put on the porcelain.
806002
It would work best on any gas burner. Seasoning means it needs to be coated in cooking oil and heated until the oil burns off and is "baked" into the steel's pores creating a non-stick, rust resisting surface, same as cast iron pans, there are videos on YouTube showing this process. I would reccomend seasoning outdoors on a camp stove or bbq grill to avoid oily smoke filling your oven and house.
1877817
Not sure what oil is is seasoned with, I would compare it to buying a Lodge iron skillet that has been pre-seasoned. Definitely no Teflon of any other non stick. Had some heavy rains here in GA this summer and Had covered for a few weeks. Looks like it was starting to rust which I quickly re-seasoned and good to go. You can flip two of the quarters so all the grill marks are the same way by the way.
1898671
I'm using nomex gasket which works really good on my smoker( two door version).They sent me enough to fit the entire smoker.you can find it every where including here http://www.amazon.com/Nomex-High-Temp-Grill-Replacement-Gasket/dp/B00GANTLV0/ref=sr_1_4?ie=UTF8&qid=1416587869&sr=8-4&keywords=nomex+gasket
106933
Yes I have done it without any issues. I don't set my dishwaher to heat dry though so I don't know if that would hurt the gasket.
159408
Yes - you can re-season this pan in the oven although it's not usually necessary. Cleaning the pan after each use wit hot water and a little table salt and a brush - then drying the pan before heating on the stove top. When the pan is hot to the touch but not so hot that the oil will smoke, add just enough oil to the pan so that it can be distributed evenly with a paper towel. I turn the heat to simmer and leave for a couple of minutes. That's about it - the pan is ready to go for its next use. Oven seasoning is usually reserved for pans that are brand new or neglected. Lodge factory seasons the pan your are asking about. Yes - you can re-season this pan in the oven although it's not usually necessary. Cleaning the pan after each use wit hot water and a little table salt and a brush - then drying the pan before heating on the stove top. When the pan is hot to the touch but not so hot that the oil will smoke, add just enough oil to the pan so that it can be distributed evenly with a paper towel. I turn the heat to simmer and leave for a couple of minutes. That's about it - the pan is ready to go for its next use. Oven seasoning is usually reserved for pans that are brand new or neglected. Lodge factory... » Read More Yes - you can re-season this pan in the oven although it's not usually necessary. Cleaning the pan after each use wit hot water and a little table salt and a brush - then drying the pan before heating on the stove top. When the pan is hot to the touch but not so hot that the oil will smoke, add just enough oil to the pan so that it can be distributed evenly with a paper towel. I turn the heat to simmer and leave for a couple of minutes. That's about it - the pan is ready to go for its next use. Oven seasoning is usually reserved for pans that are brand new or neglected. Lodge factory seasons the pan your are asking about. « Show Less
1341995
Unless the residue is getting severe (ie: making the lid stick), leave it on the lid/body.. This is just a residue of smoke and fat. Over time it will help your smoker seal better, and will "season" the smoker a bit with a base-line smoke. I would clean the water pan after each use. Or better yet, foil wrap it and discard the foil each use (particularly needed if you do high-heat and a dry pan). Exception 1: if you use the smoker for fish as well as other meats, clean it. Exception 2: You should remove thick grease from the edges where the parts meet (ie: lid to body, body to base) while the smoker is still warm, otherwise the smoker might stick together with congealed fats and you'd need to heat it up to get it back apart. As far as cleaners go, nearly any non-abrasive cleaner should be fine, as the finish is a porcelain enamel. You'd need very serious acids to damage the finish chemically, but you could scratch it off with something like scouring powder. In general I'd go for something relatively gentle, but good at cutting grease, like hand dish soap in warm water, or a citrus grill cleaner. For heavy burnt-on gunk, the virtual weber bullet site suggests soft scrub, but I have not tried this myself.
93129
That substance is a vegetable oil that they put on the grates before they shipped it. Just leave it alone and season the grates. You should be fine! I have been loving my grill this summer and have had no issues.
1800158
It is cast iron, so it needs seasoning before use. It may have been pre-seasoned, but I did it myself anyway. It is easy to do.
2210032
No, you do not have to season it. It will rust. Applying some cooking oil to the grate before/after cooking will do a lot towards keeping the rust off. In time, it will develop a "seasoning" coating on the grill sort of like what develops on a cast iron skillet.
270036
for cooking racks, water bowl and drip tray use a mild dish detergent. Rinse and dry thoroughly. For wood chip holder and wood chip loader, clean frequently to remove ash build up, reside and dust. For the interior and exterior of smoker simply wipe down with damp cloth. Do not use a cleaning agent. Make sure to dry thoroughly. Door seal and inside seam that seal attaches to MUST be cleaned after each use to keep seal in proper working condition.
1408043
Now that has me wondering now. I didnt know it needed oiled. I just looked at my manual. My guess is, take the tray off, turn it over, clean off the excess tobacco with warm water, dry it off and oil all the moving parts. Im just going to spray it with pam cooking spray.
290542
No. Remove old seal, clean stopper, install new gasket. Be prepared for excellent seal.
1259093
I didn't know it has to be seansoned. I just popped mine in the griller and it has no issue. Just keep it slean afterward.
1940352
Yes, just give it a rinse and pre heat to high before grilling. Before grilling each subsequent time, be sure to clean with a good grill brush.
2063836
This product does take more effort than other cast iron products I've tried. But I did get it to work. From what I understand all bare (non-enamel coated) cast iron products have some sort of oil or wax coating to prevent it from rusting during transport and while sitting on shelves prior to sale. This coating does need to be removed prior to cooking use. I do remember this coating was worse than usual compared to other cast iron products I've used. You basically have to cook/burn off this coating off. Mine came with instructions on how to do this. I recommend you do it outside on an open fire at camp or in your grill. After the burn off, I noticed there was still some residue when I tried to season it. So I washed it with soap and water. Then I heated up some Crisco in it, used the Crisco as a solvent to remove the residue. I was finally able to season the wok after that. So again a lot of work, but I was able to get it to work. In hindsight, I'm not sure it was worth it. BTW, if you're worried about stuff made in China, unfortunately, you'd be worried about almost everything we can buy here :)