Mold in the Offset!

[Dewesq55]

Imagine my chagrin to discover a serious mold infestation in my offset which developed after I closwd it up tight followi g my last cook in June. I've read MH's article on how to deal with it, but wondered if anybody has thoughts or information on how hot I should get it and for how long?

[Henrik]

I would fire it up and run it for at least one hour. As long as you keep the food chamber temp above 225° F that will effectively kill of any germs in there.

[Troutman]

Yup...fire it up !!!!

[JGo37]

Just get it to glow, and you'll be good.

[Steve R.]

I closwd it up tight followi g my last cook in June.

I think I see the problem. Cook more often! And maybe don't close it up too tight after the next cook.

[N227GB]

This.

I've never had mold in my offset (or any other grill or cooker) and I cook year round, even when I was up north.

[JeffJ]

Run it hot and let the fire work it's magic. Maybe collect the mold first, put a little rub on it and see what kind of bark it develops.

[Ahumadora]

pressure wash it then a hot fire to kill any leftovers.

[Mr. Bones]

[HawkerXP]

Wow

Love it!

[EdF]

Here's to the Borderlands descendants among us!

[tbob4]

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-fight-mold-your-smoker-or-grill