Got the Smokin' Pro all seasoned up today ( well yesterday, now).
Run a 20 lb. bag of Kingsford thru it and seasoned the grates on the gas grill.
Hey Z, I don't know what kind of factory gunk they put on the inside of your main cooking chamber, but whatever they put on mine wouldn't budge.
When I first fired it up w / 2 full chimney's of coal's the lowest temp I could maintain was 365 deg. after 1hr. & 20 min. she got down to 295deg. At the 2 hr. mark it was settled down at 225 deg. I tried wipping the gunk off then, wouldn't budge. Added another 1/2 chimney and kept her around 300 for another hr., still couldn't wipe it off.
Lit 2 more full chimney's and brought temp at grates to well over 550 deg. and just let her go for another hr. and still couldn't get any of that Nuclear Grade gunk off.
At that point I just decided It was going be there until IT wanted to come off. I took the charcoal tray out, oiled her up, threw a whole small bag of dry mesquite chunk's on and let her smoke. Re-applied oil a couple more times and it seasoned up well. Nice and dark (if I look hard I can see gunk spot's underneath, hopefully it won't poison me ).
After that fire died out, I did up a batch of lump and soaked hickory chunk's and cooked some chicken thigh's on it.... they came out great !!!
Aside from my Nuclear Gunk problem, your seasoning instruction's worked out perfectly. Thank's for sharing that with us.
I've got a 9.5 lb. Picnic shoulder boned, butterflied, and wallowing in Steven's Jamaican Jerk Pork recipie in the fridge for tomorrow (today's) dinner, looking forward to trying that. YB2