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Cleaning your cooking grill? - Page 2

post #21 of 34
The household weber gets a wire brush after a preheat at 400+ degrees, they are porcelain coated steel. They don't need to be washed unless they are catching on fire all the time, the flavorizer bars that cover the burners just need a scrap every now and then. The Charbroil silver also has porcelain coated grates, no need for washing, just brush off the large crap, get the smoker up to temp, and wire brush again, coat with spray anti-adherant, good to go. The Lang has steel expanded metal grates, they get scraped and wire brushed with a very stiff stainless steel brush. The logburner gets ramped up to 400 degrees or more, a fast spray with the hose(steam cleaning in a massive way), and then another brush with the stiff brush, and before the food goes on, a good spray down with spray anti-adherant (GFS brand). On occasion after huge cooks, I pull the grates off, scrape the gunk off the reverse flow baffle, and pressure wash the grates, and re season. Its amazing how much stuff gets on that baffle with 100-120 lb cook sessions.
post #22 of 34
You folks using a wire brush should check out this thread...
post #23 of 34
I brush mine off. I throw them in the driveway and use a stiff bristle deck brush. Much easier than using those small hand held wire brushes.

Every now and again I'll spray them with oven cleaner and spray them off with the hose.

I've also seen folks use weed burners to burn them clean.

post #24 of 34
For my smoker racks and pans, I throw them all into my recycling bin with dishwasher soap and fill it with water for an overnight soak. The next morning, everything comes off the racks with a garden hose and sprayer... done!
post #25 of 34
A friend show me a trick he uses to clean his grates from the grill..... He uses heavy duty oven cleaner to spray the grates and then puts them in a black trash bag and sets them in the sun for a while. Take 'em out and stuff comes right off!
post #26 of 34
Seems to me you can do anything you want. If you want to scub it clean afer every use..... Go for it! PDT_Armataz_01_37.gif If you want to brush it down when heated..... Great! PDT_Armataz_01_37.gif BTW - still typing arn't ya........wink.gif
post #27 of 34
Interesting, I have that exact thing! In fact, there is where I got it from:

What a coincidence.
post #28 of 34
I got mine at Wal-Mart. The above is simply a picture of something very similar. Most folks around here (including me) like pictures rather than 1,000 word descriptions.
post #29 of 34
Ouch! My dad got a wire in his gum when we were kids! Emergency room trip to get it removed! Ever since, we always have used a ball of aluminum foil and a wad of wet paper towels... get the grates good and hot, mop with sopping wet paper towel wad (using tongs) and scrub with aluminum foil ball, if necessary. Wipe oil on the grates before cooking.
post #30 of 34
For sale: wire grill brush. Or trade for cooking grate or trashed top to weber kettle grill.
post #31 of 34
I hope this thread isn't too dead yet.

I am hoping you guys can offer some advice. I had seasoned my Chargriller smoking pro and over the months, the nice black coating on my grates has started to come off, and a few of the grates began to rust. After each cooking session, I wire brush them and then coat with vegetable oil, but I am unsure of how to get back my black protective coating. Can someone help me please?

post #32 of 34


Mine are expnded metal and if they get nasty I put them in the chargriller and fire it up really hot them brush them off. Yes I use a wire brush but a quality one. I then wipe them down with olive oil. Tried the self cleaning oven route once. Smoked up the house big time. Won't do that again rolleyes.gif
post #33 of 34
Well the grates are cast iron so you can season them as you would other cast iron cookware:

1.) Just scrub those suckers down with a wire brush and remove anything that flakes (basically scrub just past the point of being sick of it).
2.) Wash them in warm water and the slightest bit of mild soap.
3.) Dry, and let rest or put them in a low temp oven for about a half and hour to ensure they are dry.
4.) Rub them down with crisco or lard and cook at 300 degrees for an hour. You can cook them in your oven for best results, but they will smoke up your house. I do mine in my drum and use a rib rack to cook them all at the same time.
5.) If you want a thicker seasoning, coat and cook them again.
post #34 of 34
Wow great idea! That will speed up my initial time!!
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