Every new grill — gas, charcoal, or pellet — needs to be seasoned before its first cook. Seasoning burns off manufacturing oils, residual dust, and chemical coatings from the factory, and starts building a non-stick patina on the cooking grates that improves with every use.
Skip this step and your first meal will taste like industrial lubricant. Do it once, do it right, and your grill will reward you from the very first steak.
Seasoning a Gas Grill
Open the lid, turn all burners to high, and close the lid. Let the grill run at maximum temperature for 15–20 minutes. You may see some smoke and smell burning chemicals — this is normal and exactly what you want. The heat is volatilizing the protective coatings applied during manufacturing.
After 15–20 minutes, turn off the burners and let the grill cool until the grates are warm but touchable. Using tongs and a paper towel soaked in high-heat cooking oil (canola, vegetable, or avocado oil), wipe down every cooking surface. Turn the burners back to medium-high for another 15 minutes to bake the oil into the grates. Done.
Seasoning a Charcoal Grill
Light a full chimney of charcoal and spread it across the charcoal grate. Close the lid with all vents wide open and let the grill run hot (400°F+) for 20–30 minutes. This is more aggressive than gas seasoning because charcoal grills accumulate more factory residue in their porcelain-enameled bowls.
Once cooled to warm, oil the cooking grates the same way — tongs, oiled paper towel, thorough coating. For kamado grills (Kamado Joe, Big Green Egg), follow the manufacturer's slow-heat break-in schedule to avoid thermal shock to the ceramic.
Seasoning a Pellet Grill
Fill the hopper with pellets, set the grill to 350°F, and run it with the lid closed for 45 minutes. This burns off manufacturing oils and cures the internal finish. Some manufacturers (Traeger, Camp Chef) include a specific burn-in cycle in their app — use it if available.
After the initial burn, let the grill cool and oil the grates as described above. Your pellet grill is now ready for its first cook.
Maintaining the Seasoning
Every 5–10 cooks: Re-oil the grates after cleaning. A light coating of oil prevents rust and maintains the non-stick surface. Over time, the grates will develop a dark, glossy patina — this is seasoning building up, and it's a good thing.
For detailed cleaning procedures, see our full guide: How to Clean a Grill the Right Way.
Frequently Asked Questions
Why do you need to season a new grill?
New grills have manufacturing oils, dust, and chemical coatings from the factory. Seasoning burns these off so they don't transfer to your food, and starts building a non-stick patina on the grates.
How long does it take to season a new grill?
About 30–45 minutes total: 15–20 minutes at high heat to burn off factory residue, cooling time, oiling the grates, then another 15 minutes to bake the oil in. Pellet grills take slightly longer at 45 minutes for the initial burn.
What oil should I use to season grill grates?
Use a high-smoke-point oil: canola, vegetable, or avocado oil. Avoid olive oil — its lower smoke point causes it to break down and leave a sticky residue instead of a clean seasoning layer.