Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: dbhost on July 03, 2018, 09:45:23 AM
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What products can I use to keep my grill, especially the kettle, as sparkly new shiny as possible that don't require me to bust my behind working it, or end up wearing tons of sooty water?
I would prefer something that is environmentally friendlyier than the oven and grill cleaners of years past...
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Get your wife or kids to clean the grill. 8) 8) 8) ;D
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Get your wife or kids to clean the grill. 8) 8) 8) ;D
Or the dogs. They get them clean
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No kids.... And I'd actually like to stay married to this one...
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"Clean" "Grill" what is this you speak of? build fire, scrape grate, cook food, leaves time to play with the wife !
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LOL.... That's the method I have been using.... I was just hoping I wasn't being too much of a slob...
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Get your wife or kids to clean the grill. 8) 8) 8) ;D
Or the dogs. They get them clean
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My cocker spaniel LOVES licking grill grates!
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When I see a shiny cooking grate, my first thought is always “man, get out there and cook on that thing”.
I just scrape off the crunchy bits after it’s good and hot. You really can’t see much of the grate when you have delicious food on it and frankly, that’s how I like mine to look. Filled with tasty looking eats. :)
Of course I am also a person who has pans with not so shiny bottoms, cutting board which are clean but look like they have had food cut on them, the dish drainer half full after I just put everything away and the dishwasher perpetually half to full of dishes—dirty if it hasn’t been run yet and full when it has. We cook. A lot. Our home (and grills) reflect that.
If it makes you feel better, call it seasoning. Or patina.
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When I see a shiny cooking grate, my first thought is always “man, get out there and cook on that thing”.
I just scrape off the crunchy bits after it’s good and hot. You really can’t see much of the grate when you have delicious food on it and frankly, that’s how I like mine to look. Filled with tasty looking eats. :)
Of course I am also a person who has pans with not so shiny bottoms, cutting board which are clean but look like they have had food cut on them, the dish drainer half full after I just put everything away and the dishwasher perpetually half to full of dishes—dirty if it hasn’t been run yet and full when it has. We cook. A lot. Our home (and grills) reflect that.
If it makes you feel better, call it seasoning. Or patina.
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Sounds exactly like our home.
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If it makes you feel better, call it seasoning. Or patina.
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We call it flavor at my house!
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Clean tools are a sign of unused tools. I'm with them! Heat it up, scrape it off, and get it cooking!
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Can never get the grates looking like new.
Don't even try. They cook better with some
dark residue.
Remember the TV guys with all the shiney grates
are sponsored. Each new episode starts with new grates.
Steven Raichlen actually stopped using new grates all
of the time due to viewers comments.
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I treat my grates like my cast iron skillets. Keep em seasoned. Wipe off after use and get hot before.
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Okay this is driving me crazy this is like the 4th time I've tried replying to this. I am content with my method of cleaning the great itself. I'm trying to figure out how best to clean the kettle itself. There is a good deal of Grease buildup already on the Jumbo Joe premium. And I'm trying to eliminate any potential for food contamination or corrosion.
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If you preheat your grill, I’m not sure what would get contaminated. 99% of the grilling population do nothing and seem to get along fine. Build up that is effecting performance can be scraped off once in a blue moon.
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When you type "especially the cooking grates" that lets us know the grates take precedent. We are not mind readers. Razors and brillo pads for the KETTLE will get the job done.
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I do want the grates clean. Not worried about their appearance, just not transferring chunks o stuff to the meat you know? Sorry if I am not communicating my intent too clearly. (Doc has me on a different medication, that's my story and I'm sticking to it...). I have updated it to read KETTLE not COOKING GRATE.... Okay this stuff makes boy smart like brick....
Let me identify the source of concern as clearly as I can...
#1. Compared to the Smokey Joe, my Jumbo Joe Premium has built up a nasty smoky greasy resin super fast. Or more correctly, it is kind of runny by comparison, and transfers easily if say I brush against the lid when moving it...
#2. THe chunky crap on the grate gives me concern for potential contamination of food. Not worried so much about bacteria etc... due to the temps the grate gets but more concerned with transferring unappetizing chunks of burnt carbon to the food... Likewise, like I explained about the Smokey Joe, the grates are corroding, bad enough to require replacement. I know these are considered replaceable items and wear parts, just want to insure I am not abusing them is all..
#3. The Smokey Joe tends to live outside, but the Jumbo Joe will live in my garage workshop when cooled off. I don't want contaiminants from the kettle to somehow manage to get into finishes etc... That will probably be handled by just using an old sheet as a cover for it since it will be indoors effectively...
When I got the Smokey Joe, at first I really did try to keep the grate as close to shiny new as possible, knocking my brains out with a brillo pad. Not going to keep doing that.
I was kind of hoping to once the kettle is cooled off and emptied, to spray down with something, do a quick simple scrub, rinse and put away.... Sounds like there is far more to it than that, and it really isn't worth knocking my brains out over...
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Ok. 1, if the inside lid has a runny resin that moves easily, then I would use some Dawn, some baking soda as an abrasive and a cheap scrub brush. Make some netting of a paste with the Dawn and baking soda, scrub and use the “jet” sprayer in your hose if you have one and knock the most of it off. At this point I’d also ask what you’re cooking or what charcoal/ignition method you’re using to determine what is producing so much grease. Premade frozen burger patties are notorious for this.
2, chunky shit. If you’re preheating sufficiently this should mostly burn off and require only a quick scrape to knock off the burnt bits. If your grates are rusting out, replace them. If you have the funds, upgrade them. If not, just get the standard replacements.
This might sound silly but I never clean my grates after a cook. I clean them before I cook - by burning the crap off of them. I don’t find my grates rust any faster doing this.
3, if you are concerned about contamination in your workshop then I wouldn’t store the grill in there. Get a cover and store it outside. This will not shorten the life of your grill. Mine have always lived outside, uncovered. My newest one is more than 20 years old.
To clean or not to clean, that is the question. I think it’s a personal preference. Me, and a lot of folks, just don’t clean out the cooker every time, or every two to three times... or ever. Do what makes you happy.
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Save your "old" bath towels or find some bar wipe towels at the big box stores....
Get a gallon (or more) of apple cider vinegar.......
Dampen a towel w/ said vinegar & lay it on an area of gunky kettle surface.....
Wait 15-20 minutes.....
Scrape down w/razor blade scraper at a low angle....
Finish off w/a cleaner towel w/ a bit more ac vinegar......
Upon next use of the kettle, the acv will burn off quickly & you'll not have any chemical residue (think oven cleaner type stuff) to be concerned about......
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Okay since this kettle is so new, I can tell you exactly what has been cooked in it so far...
#1. 4 racks of pork spare ribs.
#2. 10 lbs of pork loin.
#3. 3 lbs of Chicken Fajita breasts
#4. 4 Vennison Kielbasa links.
#5. 3 packs of Johnsonville regular bratwurst.
#6. 3 packs of Hebrew National all beef hot dogs.
#7. 6 frozen burger patties by request...
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I think you're worrying too much about it in my opinion. Your kettle will get dirty each time you use it. They don't need to be cleaned after every cook and the grates need not be shiny like new. You can reduce the grease residue on the lid by leaving it off when grilling. You can always do a burnout of the grill by burning 1.5-2 chimneys of charcoal and running it wide open. The grease should burn off and the grates can be scraped after the burnout.
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All this talk of cleaning makes me want to hire a maid
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Screw that!!! I'll just drink enough for my vision to get slightly blurry.... I won't notice the crud!
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Screw that!!! I'll just drink enough for my vision to get slightly blurry.... I won't notice the crud!
I am on that same page
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Take 1Buckie’s advice
Note that creosote is a natural consequence of repeatedly baking wood-based fuel onto a surface. It requires either soap or chemical + razor blade + elbow grease. Not something that matters when cooking, so reserve for a once a year clean (if that.)
The food chunks are no big deal. Scrape off the cook grate, and do not worry about the bottom of the cook grate.
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Sounds like the creosote / grease combo on the inside of the lid and kettle are really a non issue. No problem there. Just keep it clean enough to keep the vents free and breathing, scrape and scrub the grate surfaces the food touches, and get it up to temp and just have at it... I can do that....
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[emoji122][emoji122][emoji122][emoji122][emoji122] Now let's put this shit to rest.
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^^^THIS^^^
Now go cook something!
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Fridays comin!
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Friday we're eatin Thursday's leftovers so we can prepare Saturday's big cook!
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dbhost,
After every few cooks, it doesn't hurt to remove the grates and use a plastic putty knife (about 1-2" wide) and just scrape down from the rim to the bottom. Repeat all the way around the kettle. Push everything through the slots/slats/spaces/vents in the bottom. Then empty the ash pan/collector. Voila!
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Just get one of these for your drill/driver. These are nylons so don't use it while the grates are hot. You'll need to wash the grate with soap and rinse thoroughly as it contains aluminum oxide.
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