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Seasoning Tips For Santa Maria And Argentine Grills
To maximize your investment in a Santa Maria or Argentine style grills, it is paramount to start caring for it from the first time you set it up. All grates, V-channel, round, paella, laser cut and griddles need to be seasoned and cleaned regularly, and by regularly, it is really best to clean as needed to some degree after every use. Every pit master develops tips and techniques they apply over the years, but a good start would be follow some basics to assure seasoning success.
Goals:
- Our goal the first time out is to create a black patina over the entire grate surface.
- Allow plenty of time, 4 to 6 hours is best for a first time burn in. Using Diamond Gourmet Grill and Baking mats greatly reduce the seasoning time.
- The process will help you to learn how to build and maintain your ember bed.
- This style of cooking is an open concept of low and slow. Cooking on embers by learning to maintain your fire for the duration of cook, not by cooking on a flame will result in perfection.
Items needed:
- Charcoal tongs to grab the cloth and apply oil
- Heavy duty blue Shop Towel and / or Heavy Duty Aluminum foil
Remember:
Seasoning grates are akin to seasoning a cast iron pan. The entire inside of the pan surface needs to be seasoned by coating with oil. In comparison, the entire surface of the V-channel grates, need to be oiled first on the bottom side, and then flipped over and placed back on the support brackets. Begin to apply the oil into the grooves or surfaces.
Wrapping Up:
