At that point, I started questioning all my life choices.
- Been there. Last winter, I had to chip ice off the underground trap just to get it open. Took longer than the actual cleaning.
- In-kitchen is cheaper up front and easier to check, but yeah, the smell can be brutal if you miss a week.
- Underground costs more (install + maintenance), but less mess inside. Still, those winter months are rough.
- For me, budget won out—I went with in-kitchen. Not glamorous, but at least I’m not outside freezing my hands off.
Underground traps in winter are a special kind of misery.
That’s exactly what I’m worried about. I’m not even sure my gloves would survive that kind of abuse.Last winter, I had to chip ice off the underground trap just to get it open. Took longer than the actual cleaning.
I went back and forth on this for weeks before moving in. The plumber was pushing hard for underground—said it’s “out of sight, out of mind.” But honestly, the install quote made my eyes water. Plus, I kept picturing myself out there at 7am, half-awake, trying to pry open a frozen lid. Not my idea of a good time.
I ended up with an in-kitchen unit too. It’s not perfect, but at least I can see when it needs attention. The smell is real if you slack off, though. First time I forgot, it was like a science experiment gone wrong under the sink. Now I set a reminder on my phone every week—learned that lesson fast.
One thing I didn’t expect: the in-kitchen trap fills up way quicker than I thought. Maybe it’s just how much cooking we do, but I’m emptying it more often than I planned. Still, I’d rather deal with that than risk frostbite.
If money wasn’t a factor, maybe I’d go underground and just pay someone to handle it in winter. But for now, budget wins out. At least I don’t have to shovel a path just to do basic maintenance... small victories, right?
Honestly, you made a smart call. I’ve helped clean out a few underground traps in winter and it’s brutal—ice, frozen lids, the whole deal. Even with “good” gloves, your hands end up freezing. The in-kitchen ones fill up fast (especially if you cook a lot), but at least you’re not out there fighting the elements just to do basic maintenance. Setting a phone reminder is clutch. It’s not glamorous, but hey, at least you’re not chiseling ice at sunrise... that’s a win in my book.
I get where you’re coming from, but honestly, I’d still lean toward underground traps for bigger kitchens. Less risk of spills or backups inside, and you don’t have to worry about odors in the prep area. Winter’s rough, sure, but with proper gear and a regular schedule, it’s manageable. I’ve seen way more headaches from overflowing in-kitchen units than frozen lids outside. Just my two cents.
Totally with you on the underground traps for bigger kitchens—less drama inside, for sure. One thing I’d add: if you’re going that route, invest in a good insulated lid. Learned that the hard way after chipping ice off at 6am... not my finest moment.
