Seasoning while using GrillGrates
Posted: June 16th, 2020, 10:32 amMy new YS640S looked beautiful until I tried seasoning using fatback slabs. First I ran it at 350 for about one and a half hours followed by 450 for one hour and then let it cool down. The next day I placed the fatback on the main grilling surface as well as a slab on the upper half shelf and ran it at 250 degrees for 6 hours.
What a complete mess when I opened the door; most of the grease from the fatback found it's way to the bottom of my smoker rather than down the diffuser to the exit port.
Did I do something wrong to cause this to happen. I made sure the fatback was centered on the grill so that the grease would not drip outside of the diffuser.
I am also wondering if the GrillGrates will be a problem going forward as far as allowing grease to drip outside of the diffuser. By the way, I did also make sure the smoker was on level ground.
Any advise will be appreciated as I do not want to spend a couple of hours after each smoke cleaning up grease. I always clean the area of the firebox to make sure I have no ash accumulation.
What a complete mess when I opened the door; most of the grease from the fatback found it's way to the bottom of my smoker rather than down the diffuser to the exit port.
Did I do something wrong to cause this to happen. I made sure the fatback was centered on the grill so that the grease would not drip outside of the diffuser.
I am also wondering if the GrillGrates will be a problem going forward as far as allowing grease to drip outside of the diffuser. By the way, I did also make sure the smoker was on level ground.
Any advise will be appreciated as I do not want to spend a couple of hours after each smoke cleaning up grease. I always clean the area of the firebox to make sure I have no ash accumulation.