Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: mreservices on June 28, 2016, 12:49:33 PM
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Let me first say hello. This is my first post on the site. I have gained a wealth of information for my Pit Barrel cooking from this forum and I felt it was time for me to (1) learn some more and (2) give some of my information back that I have learned through trial and error. With that said, I wanted to find out if anyone has cleaned the inside of their Pit Barrel. Mine has been used almost a year now and and the inside seems to be pretty dirty. I know we want it seasoned, but to me it's getting pretty dirty. Maybe I am being to anal about it, but I wanted to get everyone's opinion. I appreciate the feedback.
Michael
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Welcome to the forum. I have had mine for 18 months and I haven't cleaned it.
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I've never cleaned mine, if I remember right Noah said not to somewhere on his site. I just occasionally tip mine over to empty out any excess that may be lingering inside.
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I do vacuum out any excess ashes once a month (I use the PB Ash Pan), but I wasn't sure about the rest of the inside. I am going to clean my grates with some Easy Off. I read somewhere where someone sprayed them down and let them sit in a plastic bag for a bit and then hosed them off. I also have a Camp Chef 24" to clean, but that I am going to take apart and "lightly" pressure wash the cabinet. I appreciate the input.
Michael
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I do vacuum out any excess ashes once a month (I use the PB Ash Pan), but I wasn't sure about the rest of the inside. I am going to clean my grates with some Easy Off. I read somewhere where someone sprayed them down and let them sit in a plastic bag for a bit and then hosed them off. I also have a Camp Chef 24" to clean, but that I am going to take apart and "lightly" pressure wash the cabinet. I appreciate the input.
Michael
Amonia in a plastic bag works well too. The fumes really loosen things up
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Some people may get a little overwhelmed by the "build up". You can gently scrape the sides with a plastic putty knife to get the excess off and dump the remains.
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i don't have an ash pan but if I've had a pretty wet cook ill do the scraping on the bottom edges like mentioned above but nothing that takes more than 5 min
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Some people may get a little overwhelmed by the "build up". You can gently scrape the sides with a plastic putty knife to get the excess off and dump the remains.
I like to refer to the 'build-up" as flavor 8)
The ash pan for the PBC is a must have. Until then, line the bottom with HD foil.
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Some people may get a little overwhelmed by the "build up". You can gently scrape the sides with a plastic putty knife to get the excess off and dump the remains.
I like to refer to the 'build-up" as flavor 8)
The ash pan for the PBC is a must have. Until then, line the bottom with HD foil.
Do not ever "wash" a pit with soapy and/or high pressure water. As Noah said, you can scrape some of the crud off if it bothers you but there's no reason unless it is in your way. Pits improve with age and use. Dump ashes, de-grease racks, grates, hooks and stuff, but otherwise just let it get better and better ;D
Hub
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another option for the bottom of the barrel that I've been using is a metal pizza tray. I have one slightly larger than the coal basket and makes cleanup a breeze
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Never clean mine after 18 months. The sides is where all the goodness lives!