Once in a while someone will ask how to clean their pit. What I have found it is much easier to maintain rather than wait and have to work hard at removing the cooked on mess. In some cases that mess is
almost impossible to remove. I am referring to the outside. In my case I have a Memphis, all stainless. One area that gums-up is the pellet hopper cover. The pit discharge flows over it. If it isn't kept clean the
mess transfers to the inside my vinyl cover.
I recall another member with a Memphis discussing the "chin" (vertical section under the handle) of his bit being dirty and how to clean it. A case where clean after use would have nipped it in the bud.
What I do and have been doing for over two years is after each cook once the pit has cooled, I sprits the parts that have oily/smokey deposits and usually the shelves, with pure Simple Green then wipe it off
using a paper towel. Even then some areas need a more firm wipe than others. I have learned what areas to concentrate on, the ones that gum-up more than others.
I was concerned about Simple Green causing some sort of damage to the stainless. Not so. The Memphis remains nice and new looking. BTW, the simple Green website states it is OK to use it on stainless.
