Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: stevek142 on April 25, 2017, 04:02:33 PM
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Does anyone clean the inside of the PBC. I never have after a couple of years' use. I look at it as a cast iron skillet. The smoke seasons it and you don't want to lose any of that. Thoughts? I'm open to suggestions, ideas. What do you clean it with?
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I've had mine four or five years and have never cleaned it. Never even thought about cleaning it. I just dump out the ashes and fire it up again. The outside is dirty, too. Not shiny and starting to show some rust spots here and there. It has a sort of well experienced look to it. I'll be watching this thread. Am I supposed to clean it?
Hub
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Clean the PBC? What is this cleaning that you ask of?? I have cooked on a PBC for darn near 5 years and the most cleaning I do is remove and add a pc of hd foil to the bottom. Maybe after 4 years you might have to crumble up a pc of HD foil and scrape the top........maybe............. 8)
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Just leave the lid off and let it rip after every cook. Self cleaning cycle
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I only wipe the outside down with a wet paper towel as I am cooking, backyard gets windy, so it gets dusty. Never do anything to inside besides lower the charcoal basket and place the food!
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I scrape the insides with a scraper every 4 cooks or so. I also scrape the lid more often since I don't want crud dripping on my food, though I have no reason to believe it has happened.
I scrape all of my smokers after a few cooks. A few pit masters like Aaron Franklin and competition pit masters are adamant that smokers should be cleaned. I am sort of somewhere in between. I don't like a lot of buildup but I ain't interested in doing what it takes to get it spic and span!
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I believe that the seasoning on the inside of cookers add a additional flavor profile when cooking. My buddy has a very well used Cookshack electric smoker and he says he doesn't add wood to it anymore. The heavy seasoning adds enough flavor now when cooking.
I understand the competition argument as well. Some us specific cookers for specific proteins............I should try that angle when getting new cookers snuck into the patio :D :D
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I believe that the seasoning on the inside of cookers add a additional flavor profile when cooking. My buddy has a very well used Cookshack electric smoker and he says he doesn't add wood to it anymore. The heavy seasoning adds enough flavor now when cooking.
I understand the competition argument as well. Some us specific cookers for specific proteins............I should try that angle when getting new cookers snuck into the patio :D :D
He doesn't need to add wood??? Wow, that's incredible! I guess you can save on wood costs.
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I believe that the seasoning on the inside of cookers add a additional flavor profile when cooking. My buddy has a very well used Cookshack electric smoker and he says he doesn't add wood to it anymore. The heavy seasoning adds enough flavor now when cooking.
I understand the competition argument as well. Some us specific cookers for specific proteins............I should try that angle when getting new cookers snuck into the patio :D :D
He doesn't need to add wood??? Wow, that's incredible! I guess you can save on wood costs.
Well those Cookshack smokers use pretty small chunks of wood, so he aint saving that much...but it all adds up 8)
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i use a plastic scraper every 5 or so cooks on the bottom and then hit it with a blower to get the random ash that didn't fall out. maybe takes 2min tops so im not going for scraping everything off, just the spots that look like it could harbor moisture.
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I'm a "clean nut" and have never cleaned the inside. I do keep the outside shining though. lol
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So simple and no need to clean! ;)