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...