Cleaning the Pit Boss

[Pascy]

Hey everyone,
Just wondering how you go about cleaning the pellet grill?
At the moment, I take everything out and wash it in the sink, flame broiler as well.
I let it run at 350 degs for 15 mins to burn off the leftovers, let them cool and wash it with soapy water.
Last night it was late, so left it in and cleaned this morning. Fish was stuck everywhere and I had to soak the grates for 15 mins. No problem, brilliant grates and clean easily.
Now, I've heard about the BBQ Daddy brush for cleaning and watched the videos. But surely this pushes all the leftovers on the flame broiler and makes it even more work? Any advice appreciated what you do for cleaning!
Also, why the hell are my ribs so dry? Do you guys brine them beforehand and dry them and then the rub? And then in-between keep them moist by dipping them in the brine juices again? Or basting? I had them in for 3hrs, they were small! And would you recommend brining for all fish, poultry and pork? Do you even brine Beef? I've done the latter but would never consider doing beef unless that's also something that works!!
Sorry, long winded message with lots of questionsall advice appreciated

 

[Cowboy1955]

I turn mine to the highest temperature and let it run for a bit then turn it off till it cools off then clean the grates and vacuum it out
Hopefully this helps you

 

[sparkyv]

I resemble that remark:

I turn mine to the highest temperature and let it run for a bit then turn it off till it cools off then clean the grates and vacuum it out
Hopefully this helps you

Note: I clean the grates with a wire brush and burnout every cook, but only vacuum every 3 to 4 cooks. Easy peasy.

 

[Pascy]

Super, thanks everyone for your replies on the cleaning. Exactly what I've been doing. Does anyone use this BBQ Daddy brush? Should I buy one or just save the money for pellets?

 

[Ken S]

I use a BBQ daddy for the grates on my grill and smoker, it does a nice job and it's quick and easy. I just scrape and vacuum underneath the grates, no need for soap there which would wash off the seasoning. You also want to clean the temperature probe every time you clean the smoker. As to why your ribs are dry, maybe you're cooking them too long or using too high of a heat?

 

[Pascy]

Ok, will get one! Thanks for the advice.
As for the ribs, I have it on the standard p4 level so 110c and left them in for the 3hrs according to the Pitboss book. Am slowly realising that food is cooking a lot quicker than actual given cooking times! Learning by doingbut have ruined a lot of good meat and fish of late so would like to get it sorted!

 

[Upinmygrill]

Where are you putting the ribs in your grill?

 

[Ken S]

Ok, will get one! Thanks for the advice.
As for the ribs, I have it on the standard p4 level so 110c and left them in for the 3hrs according to the Pitboss book. Am slowly realising that food is cooking a lot quicker than actual given cooking times! Learning by doingbut have ruined a lot of good meat and fish of late so would like to get it sorted!

For ribs I mostly just watch for the bones to stick out, and feel how they bend, rather than time or internal temp.

 

[Lynn1953]

Ahhh ribs the elusive cook. I have found that 230 away from the middle 2.5 hrs more or less depend on how they are looking then foil wrap meat down on butter pats and a little brown sugar and apple juice for 1.5 ish hours then open the foil so they can dry out a little with some sauce on them. take them off when I like em and wrap back up to rest a little. No set and forget I've found.

 

[Pascy]

Where are you putting the ribs in your grill?

Kind of all over! Have read that thr right side is hotter so in general am.avoiding it at the beginning!

 

[Upinmygrill]

Kind of all over! Have read that thr right side is hotter so in general am.avoiding it at the beginning!

I always put them on the top rack furthest from the exhaust pipe also I left the exhaust hood at its lowest position.