Stuck Lid

[Code4code5]

I've been doing quite a bit of cooking on the PBC, and even did my first brisket flat on Wednesday. Lately, I've noticed that there's so enough grease on the lid that it's very difficult to remove the lid when the PBC is cool. How are you guys handling the lid or cleaning it between uses?

Thanks in advance! (No unicorn posts here!)

[Kona]

I haven't had that issue and I've done quite a few cooks. I did have an issue where my drum wasn't completely round and I was having to press down hard on the edge of the lid to get it to set properly as well as pull fairly hard to get it off. If no one has any suggestions, email or call noah he may be able to help

[Code4code5]

Thanks! It doesn't seem like it's out of round, since when it's hot I don't have any trouble at all and there aren't any smoke leaks. The cooling grease just glues the lid right on there.


Sent from my iPhone using Tapatalk

[tomcrete1]

Not sure, haven't had that issue, just cook and eat,  all else has been fine 

[jjjonz]

A little oven cleaner around the inner lid lip. I didn't leave it on but about 10 minutes.

[Pit Barrel Cooker Co.]

A damp cloth can be used when the PBC is warm, not hot, to clean up built up grease. Make sure your hands are protected from the heat. Please feel free to call us if it continues to stick.