Yes, that was the name of my band in college but that’s a story for another day. I’m talking about what I suspect to be pork fat building up on my PBX lid. I exclusively use the PBX or as it’s called around here, “Big P” to cook pork belly bites and smoking my own bacon. Everything else is made in the PBC or, “Lil P”. I’ve noticed that tar like goo on the underside of the lid, I’ve tried a putty knife and that takes off a lot but as soon as it heats up, it would drip on my food if I was cooking. Has anyone else had this issue or have any ideas how to defeat this beast? The PBC has that dry, beautifully light, flaky, seasoning on the underside of its lid from over 10 years of amazing bites, I’m afraid “Big P” may never get that back. Thanks everyone.
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I do not have a PBX. yet
I clean my PBC lid after a cook when its soft and easier to remove.
PBJ, PBC, PBX! -
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Spray with a citrus based degreaser, let it sit per instructions, and then scrape.Comment
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Like the Tar Like Goo moniker. Very moving, slowly, yessir.Comment
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I wonder if the goo is vaporized fat that cooled and congealed on the lid. The thermal dynamics of a PBX have to be different than a PBC.....also I wonder if the PBX being pork-heavy contributed to it.
But, like you, I get the dry flaky stuff on my PBC and it gets used for 95% ribs.Comment
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I mostly cook baby back ribs in my OG, and I get a greasy-goo film on the walls of the cooker. I try to wipe some of it off each cook, but I think I need to take a scraper to it before it gets bad. I am cooking in the 235 - 245 degree range.
I guess I could raise the temp to see if that will do anything.
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I always wondered if you could just torch build-up like that then scrape. Who wants to try it and let me know? I have a build-up in my OG. 🔥🧯🚒🫣😁
(JK. Please don't start a grease fire. 🙂)
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Years ago, I ended up with a significant amount of mold in my PBC. If I remember right, I sprayed it with some relatively nontoxic cleaner (can't remember what), let that soak, then hosed it down, then dumped the water out. I then filled the basket with a ridiculous amount of lump charcoal and lit that and just let it go, lid off. The coating on the sides turned to dust easily. (Granted, this probably shortened the bottom of the PBC's life as it got so hot.) -
Michael_in_TX I guess that did work.
I used to run my grill on high for 15 minutes to burn stuff, which worked pretty well.
I did accidentally start a grease fire in the bottom of the grill one time. Luckily, the grill emitter plates did a very good job of keeping the flames contained. I just closed the lid and turned off the gas until it burned out.
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I usually scrape my stick burner out with a wide putty knife. I have on occasion let it burn itself out before grilling with it. Nothing worse than having a fire start when you have food grilling on the grate. Those coals will start leftover grease rather quickly. Keep it clean folks.Comment
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HawkerXP nailed it in one. For the PBC, scrape the lid with a putty knife while it's still warm after a cook. It will be nearly clean as a whistle if you work relatively fast. I do it a couple of times a year, the minute I see greasy little stalactites and flakes starting to build up on the lid.
It's quickest to pull the rebars after a cook and let the PBC get pretty hot for about 10 minutes before taking the lid off and scraping it down.
KathrynLast edited by fzxdoc; May 8, 2026, 05:14 AM.Comment
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