Do You Clean Inside of Your PBC?

[Soonerpop]

Never have, and it looks about like yours. I probably will when it gets to the point that some of the folks have mentioned.

[Williamrush]

Man, are you serious?! This thread is almost 5 freaking years old! 5 man, 5 freaking years, what the hell are you doing in here?! Why don't you just create another new thread on this subject? I guess that would be a way better idea. However, I cannot tell you exactly the best method to clean the PBC, I am actually trying to clean it every second time I use it, but since we have hired the new maid from https://mymaid.co.nz/house-cleaning/auckland/ I am not cleaning it by myself anymore, as she has got an incredibly efficient method to clean it.

[pkadare]

Seriously? Your first post and you post something like this? I'd suggest that perhaps you may want to lurk a bit and get a feel for the community vibe around here before taking someone to task for commenting on an old thread. It happens from time to time but this is the first time I've seen anyone go off on someone who has done so.

[Panhead John]

+1

[Soonerpop]

Hmmm. So, I responded to a post that was less than 2 hours old. I think the best thing I can do is leave it at that.

[Jake435]

Yeah, I'm a fan of letting the leftover coals do the work; just leave the lid off when pulling the meat and it heats up pretty good, never felt the need to clean the inside.

[grillinglousiana]

Do i clean my pits,,yes...number 1 reason i have several,so at times its been a while since i cooked on that one,mostly burn off at the end,but i did do a deep clean on my barrell house last week,..a while back someone here posted a product called LA cleaner from dollar general,that stuff works....on the other hand my friend if you have ever had the pleasure to cook in a full time bbq pit,...you might think what the hell...thosepits are seriously seasoned...not to say there is crap hanging and driping on food ..no,its not,,,but there ius a very thick layer on the walls....mighty good food beingserved every day

[Thomassen]

I leave the sides alone unless there's mold (happened to me once). I do scrape the underside of the led as grease and creosote can drip on the meat if it builds up to much.