Lottsa folks go to TX to "study" Q
and then come home without any post oak
or the 100 year old well seasoned pits!
Even in my small corner of the back yard Q world.
The Craig's list find of a Bar-B-Chef offset
gently used for under $100 WITH an unopened cover
'cause it was garage kept!
(Although I am VERY proud of the find!)
Can't yet produce the Q that my smutty, skanky, rusty
old NBS can. It just seems to taste TOO clean!
I'm in the middle right now of a concerted effort to season the
NEW girl with more than just empty cooking sessions.
Main thing I thing helps is to let the juices that accumulate in the
belly of the smoker to spit and sizzle at the opening of the fire box.
It really has seemed to start tempering the flavor of the pit.
Now I'm beginning to understand why the best pit masters
just scrape them down a dispose of the loose stuff.
A pit can really be TOO clean!
(Of course mold from infrequent use MUST be delt with
in the strongest way possible.)
Then you'll just have to start all over and
re season it again!
(More cooks, more cooks, mo....)
So just try and use it more often.
I'll even build small fires in the cooker just to help dry it
out is I think it's been too long since the last use
or if I think it'll be a while until I get the time to cook.
I just light 1/3 to 1/2 chim of coal and toss on a chunk of wood .
Adjust the dampers to 300* and let it burn out.
(Be sure to clean out the ash!)
Smells good while it's going too!