“I’d rather deal with a quick clean-out under the sink than have to call in a backhoe.”
Totally get that. I’ve seen way too many folks underestimate how much hassle those underground traps can be if you ever let them go too long. But honestly, even the in-kitchen ones can get nasty if you’ve got a big household or cook a lot of greasy stuff. Ever tried one of those enzyme cleaners? I’ve had mixed luck with them—sometimes they help, sometimes it’s just elbow grease. Curious if anyone’s had a long run with an indoor trap and kept it low-maintenance, or does it always end up being a regular chore?
I’ve had an under-sink trap for about six years now, and honestly, it’s not as bad as I expected. We cook a lot—like, way too much bacon—and it does get gross if I slack off, but if I stay on top of it every couple weeks, it’s manageable. Enzyme cleaners are hit or miss for me too... sometimes they just make things smell weird. Manual clean-out is still the most reliable for me, even if it’s not fun. I’d still rather deal with that than digging up the yard.
I get the appeal of just dealing with the under-sink trap, but honestly, I’m not convinced it’s the best long-term solution—especially if you’re cooking a lot of greasy stuff. I had one for a while and even with regular clean-outs, it always felt like a losing battle. The smell would linger no matter what cleaner I tried, and I swear it made my kitchen feel less clean overall. Yeah, digging up the yard isn’t fun or cheap, but once you’ve got an underground trap set up right, you barely have to think about it. Sometimes paying more upfront saves you headaches (and gross chores) down the line... just my two cents.
The smell would linger no matter what cleaner I tried, and I swear it made my kitchen feel less clean overall.
That’s the kicker, honestly. I’ve installed a ton of under-sink traps and, yeah, they’re fine for light use, but heavy cooking? They just can’t keep up. Had a client who ran a small catering biz from home—she was cleaning that thing every week and still fighting odors. Underground traps are a pain to install, but once they’re in, you barely notice them. Maintenance is way less frequent, too. If you’re serious about cooking, I’d go underground every time.
Yeah, that lingering smell is the worst. I’ve had tenants complain about it even after a deep clean, and honestly, it’s tough to get rid of once it sets in. I get why folks go for under-sink traps—they’re cheaper and easier at first—but if you’re cooking a lot, those odors just keep coming back. Underground traps are a hassle upfront, but in my experience, they really do make life easier down the line. Have you tried any of those enzyme cleaners? Some people swear by them, but I’ve never seen them work miracles...
