The mold (a dusty green with white) is concentrated in just a few places. (Granted, just because I don't see it doesn't mean it isn't there.)
It is on the bottom of the barrel and all over the charcoal basket. It is also creeping up about 1/4 of the way up the barrel, but only in a few places. It is also on the rods and around the rod holes. Curiously, it doesn't seem to be on the lid at all.
I've read MeatHead's article on what to do. So, I'll do the fire thing. (I have some old lump I need to just up. I'll have at least two charcoal chimneys of coals going and will let that burn out with the lid off.
Now, the charcoal basket does not extend all the way to the side of the barrel. Furthermore, it will be much cooler near the top of the barrel.
What is my next step, specifically for a barrel-style cooker? I do have a pressure washer. Would that work....or be too much or two little?
Here are some photos:
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