Are You Using this Toxic Product on Your Smoker?
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- Опубліковано 14 тра 2024
- As spring approaches, many of us will be seasoning our smokers. I describe the products I like and those I avoid in this video when doing so.
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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 UA-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.
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.
I always appreciate your videos because of the scientific information you provide.
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
Learned a few things today about grills, and maintenance. Thanks
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!
You’re gonna ruffle some feathers with this one 😂😂😂
I've been missing you in my notifications bar. Glad to see you popup.
Thanks for the continued education I sure appreciate it.
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.
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.
Well done Jeremy!! Hope all is well!
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
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 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.
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!
Great info there Jeremy! Love your content & I'll take your latest advice when starting to build smokers in the coming months 👍
Glad you kept the fat stack,really enjoyed the video on it, cheers from canada
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.
What an amazing video! Great job!
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.
Thank you for this safety tip.
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 👍
As always, great info.
Glad you enjoyed it
Would love to see a Camp Chef Apex review
Upper traps looking good, Jeremy!
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 👍🏽
I've have always used natural beeswax and grape seed oil mix. it works great.
I hope a video on that new structure is coming soon. Take care!
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.
Question: How far away is your smoker to your fence, and are you concerned about the wood warping.
I have used Grapeseed oil on my cast iron and imagine it would be perfect for this too.
Hey glad to see you are back making videos...bout time man.
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?
Is there a video about that structure your grill is in?? That looks fascinating
Linseed oil is a popular anti-rust and polymerizer for cast iron skillets, but it flakes off and gets into any food getting cooked!
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.
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??
Informative video as always.
As a side note, I want the playlist you use for the vids. Would love to have stuff like that playing when I'm cooking.
Love the scientist specific vids. Should I coat smoker with Waygu fat?
Good info... Thank you.
Hey Jeremy, any chance you can do a smoked whole shoulder clod video if you haven't already?
Thank you. This is why I don't eat any seed oils. Most of them were created to lubricate machinery.
13:12 oh my, that's a real beauty!
Great info. !!!
I really want to make an offset. I got a welder for Christmas and would love to do a project like that with it.
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
Awesome!😁❤🤍💙
Canola for mine- just got that twin pak from Costco
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
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.
Great video!!!
Would store bought lard work also, I'm wondering! 🤔
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
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.
Lighter fluid should be the #1 never use on a smoker or grill lol
The smell takes me back to family cookouts.
Thanks going to do this today. When is your next BBQ Competition would like to come meet you.
Awesome stuff man!
Satisfying to watch.
Spot on.
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
Only time I've considered using boiled linseed oil is for woodworking to protect the surface of woodshop furniture.
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.
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!
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.
My man looking swole AF 🔥
The Fat Stack was looking rough. Its satisfying to clean off the carbon buildup having the smoker looking new again
Sweetbabyjeebus that's a giant freaking fire for this!
Speeds up the process!
Hi Jeremy what about using a Ryobi 18 or 40 volt wetdry vac so it will be way less dust all over.
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… 😳
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
i used the lineseed oil on the out side by wipeing it on then avocado oil on the inside
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).
Does the fan up by your stack effect the draw and temperatures at all?
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?
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
Great info for the avg. Joe who tries BBQ experimenting to know.
This is Mexican old style when grilling or clean your grill, get it hot n rub it with an onion really good 👍
Great info! Thank you!
Thanks for the great information... I do appreciate more practical vids as well as cooking vids. Question: you stated that some oils when they get too hot will turn black. With that in mind what would you use on a copper-colored smoker or a stainless smoker? TIA
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.
Thank you, great video.
What do you use / how do you clean your grates?
I am looking into getting a Blue Smoke Smoker, any thoughts Jeremy?
I used mineral oil on my smoker. great channel
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.
What s the best way to clean the black grease on the cooking grates?
You missed the bottom of the firebox.
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.
Workhorse Pits seasons their pits with linseed oil, and so do I on my 1975t. It's perfectly fine
Great information!
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.
I’ve always thought this about putting boiled linseed oil on a smoker. I have a Workhorse, which, of course, comes pre-seasoned with it. I’ve gone over it a few times with regular (food-grade) flax oil as well as canola, at different times. Hope I’ve sufficiently covered up the boiled linseed oil.
For safety's sake, strip it down and then re-season it. You can't really cover it up, because it's all the solutes in the oil, which can and will migrate through layers as they are placed.
Are you sure it’s boiled linseed oil? Their website says raw linseed oil which is safe.
@@RodStiffinton If it does just say raw linseed oil, then yes, that should be safe. It's the additives to oils (specifically, siccatives commonly added with boiled linseed) that are the concern, not the linseed oil itself.
Please make more vids man - even if they're just you making simple things
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?
That’s the exact brand of boiled linseed oil I put on my offset
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.
NGL, kind of miss the Kentucky woods back drop. What can I say? I like backyards.