How to Season a Grill: Gas, Charcoal, Pellet & Ceramic

How to season gas, charcoal, pellet, and ceramic grills for clean flavor and long-lasting performance

Before You Fire It Up: Why Seasoning Your Grill is a Must-Do

Whether you just brought home a new grill from DDR BBQ Supply or you’re reviving an old one from winter storage, seasoning your grill is a critical (but often skipped) first step. It prevents rust, eliminates factory residues, and builds a non-stick, flavor-enhancing coating that sets you up for success from your very first cook. In this guide, you’ll learn exactly how to season gas, charcoal, pellet, and ceramic grills—plus which tools and oils to use, how often to do it, and how to keep your grill in peak condition all season long.

What Does It Mean to Season a Grill?

Seasoning a grill means coating the interior surfaces—especially the grates—with a high-heat oil, then heating it to a temperature where the oil polymerizes. This creates a protective layer that improves cooking performance and extends the life of your grill.

Think of it like seasoning a cast iron skillet: it’s not just about non-stick convenience. It’s about flavor, longevity, and performance.

Why Seasoning Your Grill is Important

Removes manufacturing residues: Like machine oils, debris, and factory coatings.
Prevents rust: Especially if you live in a humid climate.
Improves flavor: You’ll build a patina that enhances the flavor of everything you cook.
Makes cleanup easier: No more food sticking or burning to the grates.

Even top-tier grills from brands like Primo Ceramic Grills and gas models need seasoning before first use.

What You’ll Need Before You Start

High-heat oil (see below)
Clean rag or paper towels
Heat-resistant gloves
Wire brush or grill scraper (optional but recommended)
Spray bottle or oil mister

🔥 Need gloves, oil misters, or grill tools? Find them at DDR BBQ Supply.

Step-by-Step: How to Season a Grill

Step 1: Clean the Grates

Use a wire brush or grill scraper to remove any debris or residue from packaging and storage. This is especially important if the grill sat unused through winter.

Step 2: Apply Oil to the Grates

Use a cloth or paper towel dipped in oil to lightly coat the grates. Alternatively, use a spray bottle or oil mister. Cover both sides of each grate evenly. Use a high temp oil for this step. Do not use olive oil or butter.

Step 3: Fire It Up

Turn your burners to high (for gas grills) or light your coals and spread them evenly (for charcoal grills). You’re aiming for a temperature of at least 400°F.

Step 4: Let It Run

Allow the grill to run hot for 30–45 minutes with the lid closed. This will bake the oil into the metal and begin to darken the grates.

Step 5: Cool Down & Repeat (Optional)

For extra protection, you can repeat the oil-and-burn process a second time. Once the grill has cooled, it’s ready for cooking.

What Oils to Use (And What to Avoid)

Best oils to season your grill with:

Canola oil
Vegetable oil
Grapeseed oil
Avocado oil
Peanut oil (if no allergies)

Oils to avoid:

Butter or margarine
Olive oil (low smoke point)
Flavored oils
Cooking sprays with additives

How to Season Different Types of Grills

Gas Grills

Light all burners on high and run with the lid closed for 30–45 minutes. Oil the grates before and after heating.

Charcoal Grills

Light a full chimney of charcoal, dump it in, spread the coals, and close the lid. Oil the grates before and again after cooling down.

Pellet Grills

Follow manufacturer instructions for priming the auger. Oil the grates and once the grill reaches 400°F, let it run for 30–40 minutes.

Ceramic Grills (e.g. Primo)

Oil only the cooking grates, not the ceramic interior. Bring the grill to 400°F with the lid closed, and burn for 30–60 minutes.

Maintaining the Seasoning After the First Burn

Oil your grates lightly before every cook
Clean grates with a brush after cooking—while they’re still warm
Avoid using soap or water directly on the grates unless deep-cleaning
Cover your grill when not in use to prevent moisture damage
Re-season after deep cleans or long storage periods

FAQs

Do all grills need to be seasoned before first use?

Yes. Even top-tier models can contain residues or chemicals from manufacturing. Always season before cooking.

How often should I season my grill?

Do a full seasoning when new and touch it up after deep cleans or when the grates look dry or rusty.

Can I use cooking spray instead of oil?

Some sprays work, but avoid any with additives or low smoke points. An oil mister with canola or grapeseed oil is better.

What temperature should I heat my grill to for seasoning?

At least 400°F. You want the oil to polymerize and bake into the metal for a lasting coating.

Is seasoning the same for gas and charcoal grills?

The process is similar, but heat management varies. Gas gives consistent temps while charcoal requires spreading coals evenly.

Conclusion

Seasoning your grill isn’t just a one-time chore—it’s an essential ritual that sets the tone for every cook that follows. Whether you're working with gas, charcoal, pellet, or ceramic, that first burn-in layer protects your investment, improves performance, and builds the foundation for better-tasting BBQ.

A properly seasoned grill heats more evenly, resists rust, and gives you the non-stick surface you need for low-stress cooking. It also shows you care about the craft—because real pitmasters know that great BBQ starts long before the meat hits the grate.

So don’t skip it. Take the time to season your grill right, keep it maintained, and you’ll enjoy smoother cooks and better flavor all season long.

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