Updated October 10, 2026 · By CharredPicks editors
How to Season a New Grill or Smoker
Grill and smoker makers tell you to run a new cooker hot and empty before the first cook (Traeger calls it the initial firing). The burn-off clears the oils and coatings left from manufacturing, which otherwise end up tasting like factory grease on your first batch of food.
The short version: wash the grates, wipe a thin coat of high smoke point oil on every cooking surface, then run the grill empty for two to three hours, raising the heat in steps from about 250°F to as hot as it will go. The steps below give the times for pellet, charcoal, gas and offset cookers.
Why Seasoning Matters
A new grill carries machining oil, metal dust and protective coatings from the factory. Burning them off before the first cook keeps them out of your food; skipping it is the usual cause of a chemical or metallic taste on a first cook.
Seasoning also starts the non-stick layer. When a thin film of oil is heated past its smoke point, it polymerizes into a hard, dark coating. That matters most on cast iron and bare steel grates, which rust without it, and it helps food release on stainless and porcelain-coated grates too.
How Each Grill Type Differs
| Grill type | What to season | Watch for |
|---|---|---|
| Pellet | Grates, drip tray, inside walls | Follow the maker's startup cycle first |
| Charcoal kettle | Grates | Vent control sets the heat |
| Gas | Grates, flavorizer bars or heat plates | Check every burner lights evenly |
| Offset smoker | Cook chamber and firebox | Two chambers, slow heat steps |
| Kamado (ceramic) | Metal grates and parts only | Slow ramp; ceramic can crack |
Charcoal grills take more attention because you set the heat with fuel and vents. A chimney starter makes lighting a full load quick and even.
Gas grills hold temperature easily. The extra job is making sure every burner lights and the flavorizer bars or heat plates get oiled along with the grates.
Ceramic cookers such as the Big Green Egg and Kamado Joe do not need the ceramic seasoned, only the metal grates and parts. Ceramic holds heat so well that a fast climb can overshoot, so keep the vents nearly closed early.
Who Can Skip Part of This
If your grill has porcelain-coated or stainless grates and you grill a few times a year, a single burn-off on high for 30 to 45 minutes after washing the grates is enough. The full multi-step session pays off most on cast iron, bare steel and offset smokers, which rust or stick without a seasoned layer.
Step by Step
Before You Start
Plan on two to four hours with the grill outdoors in dry weather. Remove all packaging, tape, plastic clips and any protective film on stainless panels; the manual lists what comes off. Wash the grates in warm soapy water with a non-abrasive sponge, rinse well and dry completely. Heat-resistant BBQ gloves make handling hot grates safer.
Choose the Oil
Use an oil with a high smoke point and a neutral taste. Commonly cited smoke points:
| Oil | Approx. smoke point | Notes |
|---|---|---|
| Avocado (refined) | 520°F | Highest; costs more |
| Grapeseed | 420°F | Neutral; widely used |
| Canola | 400°F | Cheapest option |
Pellet Grill
1. Install the grates and wipe a thin coat of oil on them with a paper towel. Thin means no pooling or drips.
2. Run the maker's startup cycle, then hold 225°F for 30 minutes.
3. Raise to 350°F for an hour.
4. Finish at the highest setting, usually 450 to 500°F, for 30 minutes.
Raising the heat in steps lets the oil set instead of burning off in heavy smoke.
Charcoal Grill
1. Light a full Weber Rapidfire chimney starter and pour the coals to one side once they are mostly ashed over.
2. Oil the grates, put them in, and close the lid. Set the vents to hold about 250°F for an hour.
3. Add lit coals to reach about 350°F for the second hour.
4. Open the vents fully for the last 30 minutes and let it run as hot as it goes.
Gas Grill
1. Light every burner on low for 15 minutes, then turn off the gas and let it cool enough to handle.
2. Oil the grates and the flavorizer bars or heat plates.
3. Relight on medium, about 300°F, for 45 minutes.
4. Finish on high for 30 minutes with the lid closed.
Offset Smoker
1. Build a small fire in the firebox with seasoned hardwood or lump charcoal and let it grow slowly.
2. Oil every surface in the cook chamber, including the inside walls if the maker recommends it.
3. Hold 225 to 250°F in the cook chamber for two hours.
4. Build the fire to bring the chamber to about 350°F for an hour, then as hot as it will go for 30 minutes.
What a Good Seasoning Looks Like
Cast iron grates turn deep brown to black. Stainless takes on a light bronze or golden tint. Porcelain coating changes little. The surface should feel smooth and dry, not tacky. A sticky feel means too much oil went on; run the grill hot for another 30 minutes to finish it.
An uneven color after the first session is normal. The layer evens out over the next several cooks.
Common Mistakes
- Too much oil. Thick coats stay gummy. Wipe on, then wipe most of it off.
- Jumping straight to high heat. The oil smokes off before it bonds. Raise it in steps.
- Skipping the wash. Leftover factory oil and dust get baked into the layer.
- Opening the lid often. Each opening drops the temperature and stretches the session.
- Running short on fuel. Have enough charcoal, wood, pellets or propane for the whole session before you start.
Keeping the Seasoning
Brush the grates while they are warm, not blazing hot, and use a brush that suits the grate: brass or nylon on porcelain, stiff steel on cast iron. Wipe a thin coat of oil on cast iron after cleaning. Re-season when food starts sticking or rust spots appear; sugary sauces and acidic marinades wear the layer faster than dry rubs.
Avoid oven cleaner and steel wool on seasoned grates unless you plan to strip and re-season them. Before storing the grill for winter, make sure it is fully dry, then use a grill cover; moisture trapped under a cover is what rusts grates. The grill cleaning and maintenance guide covers deep cleans.
Frequently Asked Questions
How often should I re-season my grill?
Whenever food starts to stick, rust spots appear, or the surface looks dull and patchy. Grills used several times a week often need it every couple of months in peak season; cast iron needs it more often than stainless or porcelain.
Can I use cooking spray instead of oil?
Not for the first seasoning. Sprays contain propellants and additives that can leave a sticky film. A light spray is fine on hot grates just before cooking.
What if I see rust during seasoning?
Light surface rust on cast iron is common. Scrub it off with steel wool, wash, dry completely and start the seasoning again. Rust that flakes or pits the metal means the grate should be replaced.
Do I need to season stainless steel grates?
Stainless will not rust the way cast iron does, so seasoning is optional, but a thin oiled burn-in still helps food release. Expect only a slight bronze tint, not the dark color of cast iron.
Can I cook right after seasoning?
Yes, once the grill has cooled from the final high-heat stage and you bring it back to cooking temperature. Many people season one day and cook the next. A meat thermometer helps on that first cook, since a new grill's lid gauge can read well off the grate temperature.
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