PBC Maintenance?

[BrentC]

I have an older PBC -- the powder finish, all the horseshoes, etc. So 2017 wasn't a great year for Brent & BBQ, and I barely used my PBC. It's been packed away in its cover under the deck all winter (I used my kettle and SnS for my handful of winter cooks) until I pulled it out today. I wanted to get some thoughts on what maintenance I should do, if any.

My lid has developed a fair bit of rust:


I've also got a dent in one side of the lid (not sure how that happened):



I've got quite a bit of seasoning on the inside of the lid:


And the inside of the cooker is in pretty good shape (I think):



I've long had issues maintaining temps in my PBC, a problem that did come back in my handful of 2017 cooks.

Any maintenance you all would recommend (particularly for the lid rust)? Should I do a charcoal only burn-out or anything (I've done this on my WSM, but mostly because it molds when not used for too long)? On one of the FB PBC groups, a lot of folks seemed to be cleaning the rims of their lids (particularly with temp problems) -- anyone doing that here?

Thanks in advance!

[xaugievike]

if that was mine I'd do a hot burn out first....followed by a scrape with a plastic putty knife on the crud to avoid nicking the powder coat....MAYBE hit it with a power washer, but not likely.

if the rust bothers you, chuck a wire wheel in your drill to knock it off and follow with a high temp paint.

[CRO]

Lightly sand grease and rust spots and paint.
I do this to mine every spring. I have the cover but I never use it.

[Spinaker]

I would start by NOT cleaning the rim of your PBC. The more gunk you have built up under the rim, the better. That grease helps to seal the lid down, especially if you press down on the top.
Other than that, you should not do anything. All that build up helps to insulate the PBC. If the build up is flaky, then you can remove it with a putty knife. My first gen PBC looks about like yours, I keep this one down at my uncle's farm, for when I visit. I have it running for the second cook this weekend and she is rolling right along. There is a reason this style of cooker as been dubbed the UDS. Just get cooking.

[DWCowles]

Dang, I need to start using my PBC more it still looks brand new. I have only cook with it twice in the last two years.

[Huskee]

I scrape all the loose soot buildup with an old credit card or plastic putty knife if you have either. A ball of foil works too. I just don't like the black crispies falling in/on my food. Otherwise if aesthetics matter to you the painting idea for the lid would work, but I wouldn't do much of anything to the inside besides a scrape once in a while.

[ssandy_561]

Black Crispies. I call that PBC seasoning.

[NortheastAl]

Plastic putty knife works very well.

[jfmorris]

I would paint the lid with high temp Rustoleoum to stop and prevent further rust, and paint the outside of the drum only if it needs it. If you have mold or any other concerns inside, do a burn out with a load of charcoal. Then get to cooking!

Or just send it my way. I’ll paint the lid and cook on it on your behalf.

[BrentC]

Thanks, everybody. I did a charcoal-only burnout just because I wanted to make sure there was no mold. I knocked off some of the loose "seasoning" on the inside with a plastic putty knife, and I dumped the whole thing out.

I did a "baseline" rib cook today, and had some definite temperature maintenance issues, but it gives me a new starting point to troubleshoot.

When the weather is more stable I may paint the lid, but that'll be a month or two.

[Bob's BBQ]

That should do it - I think you'll be good!