We have opted to weatherproof our pits using boiled linseed oil instead of paint for several reasons. Over time and with constant exposure to heat, paint is prone to flaking, bubbling and will get scratched or chipped. This makes it a less than ideal choice for preventing rust and keeping your pit looking great.

 

Boiled linseed oil is readily available and creates a rugged, rust-proof coating on the metal in a similar way to seasoning cast iron, and it does not require heat to harden and polymerise, although it does help accelerate the process.

 

If the coating does get scratched or any spots of rust develop, it is easy to maintain by applying a fresh coat of boiled linseed oil to the affected areas with a cloth. The oil will harden in a few days, or it can be polymerised more quickly by using a high-powered propane blowtorch to directly heat the surface. The coating will naturally patina and darken over time, giving each pit its own unique look. It is possible to speed up this process by running the pit at temperatures above 450 degrees Fahrenheit and/or heating the surface with a blowtorch.

 

It is important not to apply boiled linseed oil to any internal surfaces of the pit as the drying agents in the oil can be harmful if they come into contact with food in the cooking chamber. To rust-proof the internal surfaces of the pit, we recommend applying a thin coat of vegetable oil or tallow and then running the pit in offset mode with a fire between 450-500 degrees Fahrenheit for a minimum of two hours.

 

We recommend cleaning out ash from the firebox regularly as it can promote rust formation. After slow cooking meat, rendered fat will often accumulate at the bottom of the pit. To prevent a potential grease fire, the pit is equipped with a 1.5" ball valve at the bottom of the cooking chamber. This allows for easy drainage, keeping your pit clean and safe.

 

By following these steps as necessary, your pit will last indefinitely.