Hey guys..just bought a new CG Pro Deluxe with the smoker box. Just started the seasoning process as we speak. I would like to get some input on a few things if someone could help.
Coated the entire interior, grates, top and bottom barrels, charcoal tray and grate with veg oil lightly applying with a cheap new paintbrush... Fired up about 1 1/2 chimneys of charcoal, dumped them into the charcoal tray, then followed Z's advice and added about 4 chunks of hickory chunks to further season the interior.
Problem is the temp has been running in the 350-375 range for the past hour when I started. I've got the top stack vent wide open and I closed the lower vent to about 20% open within the first 15 min in an attempt to cool off the fire to no avail..still running about 350. The manual says to run the fire at about 200-250 during the curing process which I find almost impossible to do when burning in the main chamber. (I didn't attach the smoker box yet, I wanted to do the seasoning process first).
My questions are:
Did I use too much charcoal?
Why did closing the lower vent seem to not have an effect of the temp of the fire?
How should the stack vent be set in relation to the lower vent? My previous smoker was a Brinkman similar to the Weber Smoky Mountain and didn't have a top vent.
Thanks to everyone that can offer some help..hope I can return the favor sometime
Update next day: Seems that some areas didnt get cured, the underside of the charcaol ash pan and the bottom interior of the grill itself. It still looks like bare metal with a coat of fresh oil. Should I hit it again with another seasoning session? Also I just noticed that the 4 cooking grates don't exactly sit perfectly level with each other as if they are warped slightly. Is this normal for cast iron grates? Thanks again guys for any helpful advice.