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Meatgistics - Walton's - Community

PK100 door seal lube

Scheduled Pinned Locked Moved Smoking & Grilling
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  • BrianhB Offline
    BrianhB Offline
    Brianh Team Blue
    wrote on last edited by
    #1

    I see in the directions as well as guys on here using mineral oil on the door seals of the PK100. I been doing this too. Yesterday I was running behind getting a roast in the smoker and just used the same spray on olive oil I coat the smoker racks with on the door seal too. very quick and easy and seemed to work great (no sticking of the door). This seems like a an easy simple alternative to mineral oil.

    Does anyone know of a down side to spray on olive oil over mineral oil?

    1 Reply Last reply
    0
  • alanburkholderA Offline
    alanburkholderA Offline
    alanburkholder Traeger
    wrote on last edited by
    #2

    I believe that Olive oil can go rancid over time, mineral oil will not.

    alan

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #3

    Brianh What alanburkholder says is true and it does have a tendency to gum up after a while. All in all Mineral oil is also cheap but ina pinch spray olive oil will do!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    1
  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #4

    Being a homebrewer, I always have food grade silicone grease on hand (for keg O-rings). Do you know of anyone who has used that? I believe the stuff I have is rated for temperatures up to 450 or 500F, so that would not be a problem.

    1 Reply Last reply
    2
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #5

    As both a chemist, engineer and chef, I only use mineral oil or silicon grease for any food application. All natural oils break down and, depending on the application, can leave an off taste to the food in contact. Both are inexpensive and just good to keep it on hand.

    TexLawT Joe HellJ 2 Replies Last reply
    5
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    Meatgistics is getting fancy, we’ve got chemists, engineers, chefs, brewers, butcher plant managers and all sorts of different people with insnane amount of home processing specialization…I’m going to have to step my research game up!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    1
  • R Offline
    R Offline
    rsmyth Team Orange
    wrote on last edited by
    #7

    Isnt it great to have such knowledge and people willing to share it

    1 Reply Last reply
    1
  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    replied to Chef on last edited by
    #8

    Chef A couple good things about silicone grease is that a little goes a long way, and one application lasts a long time. An ounce or two of the stuff should keep a home user set for years.

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  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Chef on last edited by
    #9

    Chef I use silicone spray and mineral oil on all equipment for daily shop maintenance.

    Better Living Through BBQ!

    1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #10

    The silicone will also keep the blades of grinders sharper and longer. I use it on all moving parts; blade, plate,and shaft and auger edges. I keep my wooden chopping boards coated with mineral oil. Does not promote bacteria growth and keeps the wood from drying out and splitting.

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    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #11

    It does take time for the olive oil or any vegetable or animal base oil to oxidize and spol. Initially, those oils will not have a problem, it is only after some time and heat exposure will they begin to break down.
    mineral oi or silicon grease will not break down with heat or time, so it is in the long run that they are superior.

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