Seasoning my new Lone Star Grillz Insulated Vertical Smoker (IVS)

Well it's arrived, it's been unloaded, and it's time to season my large Lone Star Grillz Insulated Vertical Cabinet Smoker.

I followed the standard procedure here, pulled everything out and sprayed lots of canola oil all over everything. Got it up to about 230-260 for 3 hours, and then I finished a cook that I had started on the offset.

I've got some thermal images towards the end there so you can see what the temperature looks like. Around the door seals it gets fairly warm, nothing compared to the offset, and then there are a few other places around that are warmer than others.

Everything went very well. I ran 10lbs of lump for about 12 hours, and then it was dark and late and I missed closing the door to see how long it would continue. It looks like it kept trying to maintain for a few hours after that but it's impossible to say for sure since the open door changed all the dynamics here.

Lots of testing in the future, and some comparisons.

Let me know if I could have done anything differently or whatnot.

And thanks for watching!