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  • Cleaning Grills

    My new smoker came with porcelain grills. I had a bad experience with the last time that happened. I've always had stainless steel grills. They're bulletproof. The last ones started losing their coating right off. I only use a brass brush. I coat with oil before starting. Afterwards I brush and put in the dishwasher. I still have crud to try to brush off. What do you do and recommend. All suggestions welcome. Just got stiffed on payment from my last job and can't afford stainless grills until next summer. I gotta find a way to make these last.

  • #2
    I have porcelain grills in me big offset, for 3+ years. Wash soap n H2O an nylon brush - NO WIRE BRUSH!
    Mine show no degrading at all, they fine.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #3
      Originally posted by uncleshakey View Post
      My new smoker came with porcelain grills. I had a bad experience with the last time that happened. I've always had stainless steel grills. They're bulletproof. The last ones started losing their coating right off. I only use a brass brush. I coat with oil before starting. Afterwards I brush and put in the dishwasher. I still have crud to try to brush off. What do you do and recommend. All suggestions welcome. Just got stiffed on payment from my last job and can't afford stainless grills until next summer. I gotta find a way to make these last.
      The only grates I'm using are the stock Weber grates, which I switched oot to hinged on the grills that didnt have em, and Big Chief stock grates. Both are what I think is chrome plated metal? Best thing I would suggest is keep using your cookers, brush them off after warming up, but keep some grease on em so they dont get bare areas that get exposed to air, which will make em rust. I kinda go minimal maintenance, as I like things that thrive on neglect. Usually, once a year, I will fire up a big chimney in the 26r wide open vents, get em good and hot, and scrub em down good, then cook something good and greasy on em like bacon, burgers or pork steaks to get em seasoned up again. Rusty grates can be reseasoned this way also, after cleaning/burning off. Some folks soak them overnight in a garbage bag overnight with water and Dawn ultra soap. I have yet to try this though.
      sigpic

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      • #4
        Originally posted by Fishawn View Post
        I kinda go minimal maintenance, as I like things that thrive on neglect.


        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
        My best asset however is the inspiration from the members on this forum.

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        @SmokinJim52 on Twitter

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        • #5
          Here is something I do. After the cook I'll take and cut a onion in 1/2 and use the flat side and scrub the grill while it's still hot. It's like the acid or whatever juices that come out works good at removing cooked on messes. Hope this helps
          sigpic
          Weber 22.5 kettle
          Smokin in the Smokies
          Here's to swimmin with bowlegged women.
          Jerry

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          • #6
            A wadded up ball of foil will help with the real stubborn stuff. And clean it warm... much easier. And try not to flex the grates.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              got a bead blaster @ my hangar...pis$zes my son's off...you clean the debris trap... yeah right...no/not a chow gig for you! I also jack the weed eater after em...do the foil wad gig...
              Sunset Eagle Aviation
              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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