WFO cleaning brush

[02ebz06]

I had had a couple brass brushes I have not been happy with.
The brushes have all the rows of bristles lined up, so when you push or pull it, you leave a line of ashes between the bristles.
IMO it doesn't take a rocket scientist to figure out that offsetting every other row, and move rows closer together, would make the brush more usable.
But I digress...

Can anyone recommend one that works?
Requirements:
1) No lines of ashes when using it.
2) Fixed head
3) No scraper (although many are removable)
4) Head is no more than 9"-10" wide

TIA

[Jon in Albany]

I have a brush, but I have never used it. After I bank the coals/fire to one side, I do a quick mop of the cooking surface part of the oven floor. I just drape a wet towel (bought a package of cheap dish towels from Restaurant Depot) over the turning peel to do it. The ashes either stick to the towel or get pushed to the wall. The towel isn't dripping wet, it is just soaked and then wrung out. Doing this with a dry towel will result in a burnt up towel.

[02ebz06]

I'm doing that (actually have a mop for that) before I put pizza in, but like to brush it first to get most of it out of the way.
Once the mop dries, it is loaded with ashes if I don't brush first.
Also, during clean out, I like to push what I can't get with shovel to the back.

[Jon in Albany]

With the cloth, I just hit it with a hose and it comes mostly clean. When they get too dirty, I toss it and move onto the next cloth.

With a mop, maybe hit it with a hose on jet/full to clean it while it is still wet.

[02ebz06]

Need to "borrow" my wife's mop bucket.

[crawsdaddy]

Have you tried a "horseshoe" shaped brass brush and then blow remaining ashes off

[02ebz06]

Have you tried a "horseshoe" shaped brass brush and then blow remaining ashes off

Have not seen one, will have to search.  Thanks

[crawsdaddy]

Have not seen one, will have to search.  Thanks

G I Metals has them probably most pizza tool shops also

Dan

[02ebz06]

G I Metals has them probably most pizza tool shops also

Dan

Thanks Dan, found it at WebRestaurantStore.

[crawsdaddy]

Thanks Dan, found it at WebRestaurantStore.

Finish the job by blowing the remaining off   i use a 3 foot piece of copper tubing

[02ebz06]

Yes, I have an aluminum one.
Key thing to remember with them is don't inhale through the tube with the end in the oven.
Scorched lungs would not be good. 

Ordered the brush yesterday.
Looks like a nice brush, lots of bristles close together.
Pricey, though...

[Jackitup]

Shop vac works wonders after scraping/brushing, and of course cool!

[02ebz06]

I have thought about that.
I have one dedicated to vacuuming out ashes from my pellet grill and could use it.
Just need to find where the stiff tubes are for it. 
Just use the flex hose for the grill.

[Brent-r]

I first saw this in a restaurant supply store and bought 2 direct from the manufacturer.  The image on the Amazon sight is good. The image on the factory sight is distorted.

I have been using it in our WFO for about 4 years and it looks like new.  I wet it under the tap in the kitchen before taking it outside and have used it in the hot oven at every bake before putting in the second and third pies.   Then rinse it under the tap when done.

https://www.amazon.com/dp/B072N3DK4Z/?tag=pmak-20
For reasons only Amazon will understand they offer them in packs of 4 that will last forever.

or order direct from the manufacturer where you only have to buy 2 at $98 Canadian
https://www.cheffelton.com/pizza-brushes/chef805

Nice to find a great product made on this side of the ocean.

I really dislike the idea of using anything but this or a steel brush.  Brass bristles can contain lead and the stones are pretty abrasive.

[jeeptek1]

@ Brent-r      The brush bristles are rated a 400 deg.  How are they holding up to the 800+ deg of the cooking floor between pies ?

[Brent-r]

mine look the same today as they did a week after the first use.  The rating only matters if you use them dry.  I wet mine before they go out to the oven.  I just took this picture to show you what it looks like after a few years.

[NinoDel]

Would these brushes work better wet to clean the cooking surface, than the peel and wet towel way?

[TXCraig1]

I use the smaller rectangle rotating brass brush from GI and blow off the remaining bit with a metal tube.

[Brent-r]

I have never tried to clean off charred cheese or whatever.  The bristles are quite soft.  I just rinse the brush
under the tap in the kitchen before I take it out.

I hate the idea of using brass brushes on the WFO or in the Kamado Joe.   Brass has some lead in the mix and the surface
of a stone is abrasive ... perfect for abrading the brass into your pie.   Not for me.