Coming up on a year since purchasing this thing, and decided it was finally time to clean it. Thanks to a couple fairly substantial cooks, I estimate I cooked up about 800 pounds of meat, primarily pork shoulder, during that time. I stuck with the PBC method of not cleaning it, but I wasn't liking the blockage of airflow I was seeing, all of that juice on the coals left a pretty substantial mountain of carbon.
I started with a pressure washer, and basically that didn't do anything! I soaked it in degreaser and that helped a bit, but no real results until I got the paint scraper out. I tried to not peel off too much, just get rid of the junk. The inside fared well with the exception of a little surface rust at the bottom. The outside had quite a bit of surface rust, primarily around the 3 horseshoes, the rim of the lid (I have a cover but the rain catches it cooling quite a bit) and the bottom. There was another fairly large chunk of surface rust about 6 inches from the opening, not sure why it's there.
All in all i'm very happy, 800 pounds of the best cue I've done is definitely worth the money. However, I think this thing only has another 2 years tops; that may not be evident by my post, but having cooked with it weekly you can tell that it just isn't new anymore, and it feels weak.
What do you guys think?
I started with a pressure washer, and basically that didn't do anything! I soaked it in degreaser and that helped a bit, but no real results until I got the paint scraper out. I tried to not peel off too much, just get rid of the junk. The inside fared well with the exception of a little surface rust at the bottom. The outside had quite a bit of surface rust, primarily around the 3 horseshoes, the rim of the lid (I have a cover but the rain catches it cooling quite a bit) and the bottom. There was another fairly large chunk of surface rust about 6 inches from the opening, not sure why it's there.
All in all i'm very happy, 800 pounds of the best cue I've done is definitely worth the money. However, I think this thing only has another 2 years tops; that may not be evident by my post, but having cooked with it weekly you can tell that it just isn't new anymore, and it feels weak.
What do you guys think?
Comment