Pit Boss cleaning/maintenance

[jr7290]

This may be controversial but here goes. Haha.

I’m wondering what everyone does to clean/maintain their grill and how often that is done. I know with some of the other big brands the heat deflector is flat and allows for a tin foil tray. One of my favourite features on the 850 is the sear option and obviously makes putting down tin foil trays difficult.

I’ve had a friend and fellow PB owner recommend cooking everything on cookie sheets and raising the meat on wire racks to help with cleanup. That’s what he does but I’m not sure what others are doing and if that is the best option.

Thanks in advance.

 

[Elfcane]

I think it all comes down to what you're cooking and how long. If I'm cooking something larger for a longer period of time, I tend to use some type of pan to catch drippings. If it's ribs or nothing too greasy, I don't worry about it. I just try not to cook to close to the edges so the grease system does its job.

As for foiling, many here do it and many don't. It all really depends on how down and dirty you want to get. I'm on the non foiling side as I use a plastic paint scraper to get the chunks off when I clean out the ashes every couple of cooks. Seasoning is flavor right???

 

[Janice Brant]

Thanks that was my question,..to foil, or not to foil.