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When is your grill’s seasoning across the line.....
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
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Oh come on, what's wrong with a little seasoning?? After all think of all the burnt on grease and seasonings and oh the bacteria that's nested in there, yummmmmyy !!!
As I always say, it ain't the cooker but the cookie !!!!
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Reading this made me think of the PBC because I clean all of my cookers but the PBC. I’ve heard many times that the lid and inside of the barrel must be "gunked up" before temperatures behave as expected. In the how to clean PBC video Noah says the buildup is called a "seasoned drum" and that the buildup is "normal, not harmful, and it’s part of what makes the pit barrel so great." I also believe that I’ve read from PBC sources that you’re not supposed to wash or scrape the inside of the barrel, just crack the lid and burn the grease harder. Not knocking my PBC here by any means I just thought temperature control issues being attributed to the lack of creosote and condensate was unusual at first. The article makes interesting points, but I know my PBC has been better behaved since gunking it up. Now I’m thinking I might clean it in earnest. Thanks for sharing this.Last edited by jhapka; October 29, 2019, 12:29 PM.
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Club Member
- Sep 2015
- 5053
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
I regularly scrape out the inside of my wsm - after every few cooks - and I clean the kettle when it gets gunked up, especially the lid. I clean the wsm more because it sits more, and no matter how dry I get it, I get mold in it if it sits too long (even with the cover on it, when that happens I burn a full basket of KBB, let it cool then wash it and scrape it). Thanks for posting something that backs me up; I have had people ask my why I am cleaning the pits, and they say the same thing "you are messing up the seasoning". I tend to avoid eating their Q after hearing that.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
I do a "clean burn" on the BGE several times a year, and I clean the grates on it after every cook, while they are still hot. On the Weber Kettle I clean the grates after every cook, but the inside of the rest of it isn’t bad at all. But I mostly grill on the kettle, so that’s understandable.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
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gasser
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Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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Originally posted by jhapka View PostReading this made me think of the PBC because I clean all of my cookers but the PBC. I’ve heard many times that the lid and inside of the barrel must be "gunked up" before temperatures behave as expected. In the how to clean PBC video Noah says the buildup is called a "seasoned drum" and that the buildup is "normal, not harmful, and it’s part of what makes the pit barrel so great." I also believe that I’ve read from PBC sources that you’re not supposed to wash or scrape the inside of the barrel, just crack the lid and burn the grease harder. Not knocking my PBC here by any means I just thought temperature control issues being attributed to the lack of creosote and condensate was unusual at first. The article makes interesting points, but I know my PBC has been better behaved since gunking it up. Now I’m thinking I might clean it in earnest. Thanks for sharing this.
That said, I do scrape the inside of the lid whenever it gets enough gunk on it to want to start forming stalactites, because I don't want condensates dripping on the food. I do that by cracking the lid while there is still residual charcoal burning. The lid's gunk gets soft enough to be easily removed with a putty knife. I've got a gasket in the lid's rim; I don't mess with it.
The recommendations to "gunk up the lid" refers, to my mind at least, to letting a buildup occur in the rim of the lid so a good seal can be formed. The rest of the lid can be de-gunked.
And, as you noted, I give the PBC's innards a good burn out routinely by leaving the lid cracked and letting the pit temperatures soar. If the walls were to catch fire, they would do so then, I would think.
So to my mind, with the PBC at least, perhaps Noah's recommendations are on target, modified slightly by routine high burns and lid maintenance.
I would think the goal of a de-gunk type of cleaning for a smoker would be to remove buildup that may encourage condensates over the food and/or may result in a smoker fire down the road. Hard to imagine the stuff on the inside vertical walls of the PBC catching fire. I guess it's possible, but I've never heard of it.
I have heard of PBCs that caught fire because of a buildup of grease in the bottom of the barrel. That's why I line the barrel bottom with a double layer of heavy duty aluminum foil before each cook. It helps with ash removal and grease removal as well.
Just some thoughts...
Kathryn
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
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- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
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I too feel that there is no benefit of build up inside your cookers, beyond what little build up it may take to seal the lid of a kettle or the PCB. Some grease might prevent rust on non-stainless surfaces, but if you keep it clean and dry, rust shouldn't be an issue.
I remove all the grates and hose down my offset, being sure to hose out the grease drain in the bottom good, and I'll stick a screw driver down in there to scrape it out as well. Also hose the chimney out good. On my kettle, I do a deep clean and scrape the body interior once or twice a year, scraping it down into the ash bucket, using a razor blade. With the Weber Genesis gas grills, I use a putty knife to scrape down all the flavorizer bars and interior, with the ash catch removed, and scrape it as well, and hose it all out. Once all cookers are clean, I fire them up to dry them out before covering after a deep clean. With the offset that means a chimney of charcoal in the firebox. With the kettle, I fire up the gas ignition on the Performer and let it dry things out.
EDIT: The build up I notice the most is carbon inside the lid of my kettle and my offset, which starts flaking off in sheets. I don't notice that in the gas grills so much as I do grease build up in those.Last edited by jfmorris; November 1, 2019, 10:21 AM.
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Club Member
- Aug 2017
- 7558
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Primo XL
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