Originally posted by Max Good
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This is a game changer! I have always felt that slow oxidation was the bane of this cookers life. I may have to think about it now.
Okay I thought about it.
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This is a game changer! I have always felt that slow oxidation was the bane of this cookers life. I may have to think about it now.
Okay I thought about it.Last edited by Jon Solberg; January 19, 2015, 08:53 AM. -
Mine just turned a year old. Keep it outside. Has noticeable rust on lid. Was several months before I reread the storage tips, ie, don't get it wet! Then I had a plastic tarp bungied to it until I got one of the official covers for Xmas. It fits pretty snugly and has elastic sewn in the bottom so it tucks underneath the barrel. I'm not to the point where I think I need to clean the inside.Comment
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You flatter me. Haha And fortunately here in CO we have a very dry climate that does help.Comment
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The gunk on the lid can drip down on the food. How do I prevent this? I take a look at the lid during the cook when I'm checking the meat. If it looks like it's getting ready to drip black tar, I wipe it off with a handful of wet paper towels. Doesn't make the lid look clean, but it keeps the tar off the food quite well.
On days you're not cooking you can also do a dry run in the PBC. Lid on, rebar out. It'll run quite hot and will help carbonize the gunk.
I made some killer chuck roast yesterday on the PBC and have some nice pics. You guys remind me if I don't post them tonight.
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I got to take a close look at my PBC this afternoon. I've had it since the beginning of August, and it's had quite a bit of use, but not nearly as much as some of the hard-core folks here !
This IS the rainy Pacific NorthWest, and the PBC sits outside on a Trex synthetic deck (nod to the flaming deck post elsewhere today). The deck shows no signs of distress, but I have an inverted aluminum pizza pan that shields most of the area from direct heat. I've been able to touch the horseshoe "legs" while it's cooking, and they are warm, but not hot enough to do any damage.
Anyway, the PBC is showing flakey rust on the outside on about half the diameter of the bottom seam where it curls up and catches water. The rest of the barrel is OK, some surface spots that wiped off. The PBC is under it's own cover when not in use, but gets used in the rain, and it particularly gets wet when it's cooling off in a rainstorm. I've also had condensation issues show up as discovering the whole thing being damp and drippy when the cover is removed. I was hoping that powder-coat would be more durable, perhaps there was some surface-prep issues that didn't let it coat properly. That bottom seam would be tough to get completely clean and dry before the coating process.
I'm planning to use a rust conversion product like Rust-Mort to convert the rust to a hard black covering, then paint with some stove paint or enamel to try to prolong the life of the PBC.
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I'm thinking of selling mine and replacing it with the newer model. They switched to thicker gauge steel and it's Porcelain enamel coated. Priced is now $299
Mine is still in great shape with minor paint peel on the lid.Comment
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I let the heat rip after every cook, get it flaming and everything.
That keeps thing good inside.Comment
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That's really all anyone needs to do. Crack the lid and let the fuel burn out at high heat.Originally posted by Ernest View Post
Just be careful you have protection under the PBC and don't overheat your flooring.
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Originally posted by Pit Boss View Post
That's really all anyone needs to do. Crack the lid and let the fuel burn out at high heat.
Just be careful you have protection under the PBC and don't overheat your flooring.
I'm sure the PBC folks did tests with flaming. LOL!!!Comment
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