Seasoning your charcoal grill helps protect the metal surfaces and can extend its lifespan by creating a protective layer. This process, often applied to the inner body or kettle, involves cleaning, oiling, and heating.
Seasoning your charcoal grill, specifically its inner body, involves applying a thin layer of oil and then heating it until it polymerizes, forming a protective, non-stick-like surface. This helps prevent rust and makes future cleaning easier.
Here is a straightforward process based on preparing the inner surface of your grill:
Step-by-Step Guide to Seasoning the Inner Grill Body
Properly seasoning the inner body of your charcoal grill requires a few key steps to ensure the oil creates a durable protective layer.
- Prepare the Grill:
- Begin by ensuring your grill is clean and free from ash and debris.
- Remove grates from grill. This is crucial as the seasoning process described here focuses on the inner surfaces of the grill's body, not the cooking grates themselves.
- Apply the Oil:
- Select a suitable cooking oil. The reference suggests vegetable oil or an oil with a high smoke point. Good options include vegetable oil, canola oil, or flaxseed oil.
- Use vegetable oil (or an oil with a high smoke point) to cover entire inner surface of grill. Apply a thin, even coat to all exposed metal surfaces inside the grill body (kettle, lid interior). Avoid pooling. A paper towel or cloth works well for application.
- Prepare the Heat:
- You'll need a heat source to cure the oil layer.
- Heat up charcoal coals. Prepare a moderate amount of charcoal coals, enough to bring the grill's temperature up to the required level.
- Bake the Seasoning:
- Place the hot coals inside the grill body.
- Close the lid to allow the grill to heat up and cure the oil. Monitor the temperature using the grill's thermometer if available.
- The required temperature and time vary depending on the grill type:
- Cover and heat up Kettle to 150ºC for 30 minutes.
- A barrel barbecue will need up to 2 hours at same temperature.
Maintain the target temperature (around 150ºC or 300ºF) for the specified duration. This process allows the oil to polymerize and bond to the metal surface.
Why Season the Inner Body?
While many focus on seasoning cooking grates for non-stick purposes, seasoning the inner body of a charcoal grill serves a different primary function:
- Rust Prevention: The polymerized oil layer creates a barrier that protects the metal from moisture, a major cause of rust.
- Durability: It can help protect the finish of the grill body over time.
- Easier Cleaning: A seasoned surface can make it slightly easier to wipe down the interior after use.
Choosing the Right Oil
Using an oil with a high smoke point is important because the oil needs to reach polymerization temperature without burning off prematurely.
| Oil Type | Smoke Point (Approx.) | Notes |
|---|---|---|
| Vegetable Oil | 200-220ºC (400-430ºF) | Recommended in reference |
| Canola Oil | 200-220ºC (400-430ºF) | Good high smoke point oil |
| Flaxseed Oil | 107ºC (225ºF) | Low smoke point, but known for durable seasoning layer (use thinly) |
Note: While flaxseed oil is popular for cast iron seasoning, its lower smoke point requires careful application and temperature control. Vegetable or canola oil is often easier for grill bodies.
By following these steps, you can effectively season the inner surfaces of your charcoal grill, preparing it for long-term use and protection.
