How to Season Your Tramontina Charcoal Grill

By Tramontina | Published: 2026-10-23

Category: How-to Guides

Learn the proper steps to season your new Tramontina charcoal grill, protect the finish, and prevent rust for better-tasting BBQ.

Quick Answer

Season your Tramontina charcoal grill by coating the interior surfaces with high-heat cooking oil and burning off any manufacturing residues before your first cook.

Why Seasoning Matters

Seasoning creates a protective layer that helps prevent rust and makes cleanup easier. It also burns off any oils or residues left from manufacturing, so your first BBQ doesn't taste like factory chemicals.

What You'll Need

You need high-heat cooking oil (canola, vegetable, or flaxseed), paper towels or a clean cloth, and long-handled tongs. A chimney starter and lump charcoal or briquettes are required to reach the necessary temperature.

Step-by-Step Seasoning Process

Clean the Grill Interior: Remove any packaging materials, stickers, or protective film. Wipe the inside of the bowl and lid with a damp cloth to remove dust and debris. Let it dry completely. Common mistake: skipping this step can leave residue that burns and creates unpleasant smoke.
Apply a Thin Layer of Oil: Dip a paper towel in high-heat oil and use tongs to coat the entire interior surface of the bowl, lid, and cooking grate. Wipe off any excess—the coating should be thin and even. Checkpoint: too much oil will drip and cause flare-ups during the burn-in.
Build a Medium-Hot Fire: Fill a chimney starter with charcoal and light it. Once the coals are ashed over (about 15–20 minutes), carefully pour them into the charcoal grate. Place the cooking grate and lid on the grill. Common mistake: using lighter fluid can leave a chemical taste; a chimney starter is cleaner.
Burn for 45–60 Minutes: Let the grill run with the lid closed and all vents open. Maintain a temperature between 350°F and 400°F. The oil will polymerize into a hard, protective coating. After an hour, let the grill cool completely. Checkpoint: if you see white smoke for more than a few minutes, the oil layer was too thick—open the lid briefly to let it burn off.
Repeat for Extra Protection: Once the grill is cool, apply another thin coat of oil and repeat the burn process. Two seasoning cycles provide a more durable layer, especially in humid climates. Common mistake: stopping after one cycle may leave thin spots that rust more easily.

Product Used in This Guide

Tramontina Charcoal Grill with Lid: The Tramontina Charcoal Grill with Lid has a catalog price of USD 535.33 (catalog comparison price USD 799.00). Its porcelain-enameled lid and steel bowl benefit from a proper initial seasoning to protect the finish and extend the grill's life.
Tramontina Charcoal Grill with Lid