Just got done with my first smoke with my new pit boss. I’d like to keep this thing looking better than the last one. Any tips for cleaning this?
Just got done with my first smoke with my new pit boss. I’d like to keep this thing looking better than the last one. Any tips for cleaning this?
by Nikkos2000
17 Comments
shouldipropose
scrape the crud off, spray it with dawn powerwash and let it sit overnight. rinse it clean. or pressure wash it.
jaxbravesfan
I just scrape that stuff off with a plastic putty knife.
Lustnugget
I’d just scrape the burnt on bits with a scraper/ brush personally. You want it to build some fats and greases for flavor
Titans79
It’s never look as good as it did day one. You can cover it in aluminum foil, but it will still get discolored from the heat. It’s just such cheap metal.
Ddavis1919
If you are a frequent smoker, I wouldn’t worry about it. The underside will get blackened from all of the smoke and heat, so why bother? Scrape, season and prepare for the next smoke.
Independent-Sun3786
Scrape it off. Don’t worry about it looking pretty, if that’s what you’re worried about, maybe smoking meats isn’t for you.
I ONLY scrape off the chunks and that’s it. Just like my normal grill, scrape off the chunks
MadSyd
Bar keepers friend with a bit of water.
scott81425
Is that the heat deflector plate? Wrap it in like 5 layers of foil, and just take one off every cook. When you’re down to the last one, 5 more layers.
Cactusjack430
Line it with aluminum foil and discard after every few smokes – put new foil down.
slpybeartx
Line the top with aluminum foil. Every three to five smokes you can replace.
Careless-Resource-72
Use a water pan underneath the meat. It will catch the fat and prevent the runoff onto the side channels and into the bucket. It will also eliminate the need to scrape crud off the heat shield and prevent the hotspot above the firepot.
parker1019
Have to look at like cast iron, it’s a seasoned surface. As long it’s free of big debris and build up, smoke on…
duffyjr7041
Aluminum foil is the only way
Wide_Distribution800
I bought a cheap 1 gallon shop vac, and just scrape the big chunks and vac.
Negative-Engineer-30
buy a stainless replacement. the factory heat shield will rust from the first cook until it collapses.
CameronDangPoe
Aluminum foil is the answer, but use the heavy duty stuff
holyhibachi
I actually just place metal trays below my meat to catch the grease
17 Comments
scrape the crud off, spray it with dawn powerwash and let it sit overnight. rinse it clean. or pressure wash it.
I just scrape that stuff off with a plastic putty knife.
I’d just scrape the burnt on bits with a scraper/ brush personally. You want it to build some fats and greases for flavor
It’s never look as good as it did day one. You can cover it in aluminum foil, but it will still get discolored from the heat. It’s just such cheap metal.
If you are a frequent smoker, I wouldn’t worry about it. The underside will get blackened from all of the smoke and heat, so why bother? Scrape, season and prepare for the next smoke.
Scrape it off. Don’t worry about it looking pretty, if that’s what you’re worried about, maybe smoking meats isn’t for you.
I ONLY scrape off the chunks and that’s it. Just like my normal grill, scrape off the chunks
Bar keepers friend with a bit of water.
Is that the heat deflector plate? Wrap it in like 5 layers of foil, and just take one off every cook. When you’re down to the last one, 5 more layers.
Line it with aluminum foil and discard after every few smokes – put new foil down.
Line the top with aluminum foil. Every three to five smokes you can replace.
Use a water pan underneath the meat. It will catch the fat and prevent the runoff onto the side channels and into the bucket. It will also eliminate the need to scrape crud off the heat shield and prevent the hotspot above the firepot.
Have to look at like cast iron, it’s a seasoned surface. As long it’s free of big debris and build up, smoke on…
Aluminum foil is the only way
I bought a cheap 1 gallon shop vac, and just scrape the big chunks and vac.
buy a stainless replacement. the factory heat shield will rust from the first cook until it collapses.
Aluminum foil is the answer, but use the heavy duty stuff
I actually just place metal trays below my meat to catch the grease