How to Season a New Smoker (Every Type, Step by Step)

A brand-new smoker isn't quite ready for food. It may carry oils from the factory, paint that still needs to cure, and bare metal that will rust. Seasoning fixes all three. It takes an afternoon and you only do it once.

What seasoning does

Seasoning (also called a burn-in or first firing) does three jobs:

Burns off factory residue. Machine oil, dust and coating fumes cook off before food ever goes in.
Cures the paint and gaskets. High-heat paint and seals set properly the first time they get hot.
Builds a protective layer. A thin coat of oil plus smoke leaves a dark film on bare steel that helps fight rust and gives later cooks a head start on flavor.

The steps change a bit depending on what kind of smoker you have, so always check your owner's manual first. If the maker gives specific temperatures or times, follow those over anything here.

Before you light it

These steps apply to almost every smoker:

Unpack fully. Remove stickers, zip ties, foam and plastic film. Check inside the firebox, cook chamber and any drawers.
Wash the grates and racks in warm, soapy water, rinse and dry. Soap is fine on new chrome or stainless grates. Skip it on cast iron.
Wipe the inside of the cook chamber with a damp cloth to remove dust.
Check for leaks around doors and lids. Many owners add a high-heat gasket to cheaper offsets.
Pick a safe spot. Set the smoker outside, on a level, non-flammable surface, away from the house and anything that can burn.

Seasoning by smoker type

Smoker type	Oil the inside?	Temp	Time	Add wood?
Offset (steel)	Yes, thin coat	250–300°F, then 350–400°F	2–3 hr, then about 1 hr	Yes, chunks or splits
Electric	Yes, thin coat	About 275°F	About 3 hr	Yes, chips near the end
Pellet grill	Usually no	Low, then high per manual	Usually under 1 hr	Pellets do it automatically
Kamado (ceramic)	No	Under 350°F	1–2 hr	Optional
Drum / UDS	Yes, thin coat	250–300°F	2–3 hr	Yes
Vertical charcoal (bullet)	Yes, light coat	250–300°F	2–3 hr	Yes

Offset smokers

Use a paper towel to rub a thin coat of high smoke-point oil (canola, vegetable, peanut or a spray) over every bare steel surface inside: the cook chamber, firebox and grates. Wipe off any extra. Pools of oil turn sticky.
Build a charcoal fire in the firebox and bring the cook chamber to 250–300°F.
Add a few wood chunks or a split to create real smoke. Hold for 2–3 hours.
Push the temperature to 350–400°F for about an hour to finish curing the paint.
Let it cool with the lid closed.

This is also a good time to learn your offset's hot spots. Want to compare models? See our best offset smokers.

Electric smokers

Coat the inside walls, racks and door liner lightly with cooking oil. Don't oil the heating element.
Run the smoker empty at around 275°F for about 3 hours.
Add a load of wood chips for the last 45 minutes or so.
Turn it off and let it cool with the door closed.

Masterbuilt and other electric brands describe a process close to this in their manuals. Our best electric smokers for beginners lists popular models.

Pellet grills

Pellet grills usually call for an "initial firing" instead of oiling. Fill the hopper with food-grade smoking pellets, prime the auger if your manual says to, then run the grill at a low setting for a short time before turning it up high. The whole process is often under an hour. After that, it's ready to cook. New to pellets? Read pellet grill basics.

Kamado grills

Kamados are ceramic, so there's no bare steel to oil. The goal is curing the felt gasket around the lid. Keep your first fire low, under about 350°F, for an hour or two. Many makers also suggest keeping the first few cooks moderate so the gasket glue sets. Avoid a roaring-hot first fire. See our best kamado grills for options.

Mistakes to avoid

Using too much oil. A thin film works. A thick coat turns gummy and can drip or flare.
Using butter, olive oil or flaxseed. They burn at lower temps or go sticky. Stick with high smoke-point oils.
Skipping the burn-in on a pellet grill. It confirms the auger, igniter and fan work before you load a brisket.
Cooking food during the burn-in. Wait until the factory smells are gone.
Using lighter fluid. It can leave a taste in a fresh pit. Use a chimney starter or natural fire starters.

After seasoning: keeping it ready

Wipe grates with oil before each cook.
Empty ash after cooks. Ash holds moisture and causes rust.
Touch up rust spots with a wire brush and a fresh coat of oil, then heat the smoker.
Cover it when it's not in use. See our best grill and smoker covers.
Re-season if you scrub the inside down to bare metal or it sits unused for a long time.

Your first real cook

Start with something forgiving. A pork shoulder takes a lot of temperature swings and still turns out great. Try our smoked pulled pork and keep the smoking times and temperatures chart handy.