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Cleaning your grill/grate - looking for advice
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Chunky and dirtyBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
DirtyLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Once every year or so I'll gather the grates from my various grills and soak them in one of those big plastic concrete mixing tubs that you can get at Home Depot or the like for 10-15 bucks. After a good long soak (usually overnight at least) they scrape/brush pretty clean.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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@grege345 ... crusty?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:@grege345 ... crusty?
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grege345 said:I like my grill grates like my women.....
Biting my tongue, it's bleeding.Phoenix -
Before a cook I rub my grate with olive oil and after the cook I clean the grate of any baked on stuff and wash with soap and a scotch brite pad.
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I just use some crumpled up foil.
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
RRP said:SciAggie said:swordsmn said:Personally, I soak my AR grids then scrub with a scotch brite?
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
What is this "clean your grate" you speak of?
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luckyboy said:Before a cook I rub my grate with olive oil and after the cook I clean the grate of any baked on stuff and wash with soap and a scotch brite pad.
NOLA -
I have never, beyond hitting it with a brush, before I knew better, and now the wood paddle cleaned the grate on our Xl. When I did the high temperature burn last time I put 5he daisy wheel on the grate. Both came out clean, after a quick wire wheeling and rattle can paint job the DW looks like new. I honestly don't understand you folks that do a complete cleaning after every cook. I would be cleaning the thing daily. A quarter inch of ash on the bottom ain't gunna hurt air flow....
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If it doesn't look clean enough to you maybe you need to bake a pizza or two. I look at it as a seasoned Egg>
Gerhard -
grege345 said:I like my grill grates like my women.....Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
PLEASE GET RID IF THE BRUSH.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Sometimes, If I'm lazy (which is frequently) and there's a horror-show on my grill grate (like a chunk of pig fat or fish skin), I'll blast it with my weed burner and burn it right off.______________________________________________I love lamp..
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What about the cast iron grate? Is a wire bbq brush ok to use on it?-lee.
LBGE in Waterloo, ON -
leeman13 said:What about the cast iron grate? Is a wire bbq brush ok to use on it?"One Job at a Time, One Day at a Time"
" Stop and smell the Roses " Life is too Short -
leeman13 said:What about the cast iron grate? Is a wire bbq brush ok to use on it?
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I don't spend a lot of time cleaning. Usually just brush down with a spun grill brush / pad when hot and that seems ok. No longer using the wire brushes as they can be dangerous. Wire is probably ok if you are also washing and rinsing, but don't do that too often. Crumpled up foil is good as many have pointed out.
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Is this level of cleaning really necessary from a food safety standpoint? I just scrape the gunk off, with a wire brush, and cook. Never been sick doing this. The grids just seem to stay dark all the time, but that seems ok too me.Dave - Austin, TX
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Terrebandit said:Is this level of cleaning really necessary from a food safety standpoint? I just scrape the gunk off, with a wire brush, and cook. Never been sick doing this. The grids just seem to stay dark all the time, but that seems ok too me.
Gerhard
Gerhard -
For the sake of conversation I'll make a few comments. I started this thread because for me, the egg is a different beast from other cookers I have used. I have access to a large offset smoker - I doubt the grill has been cleaned ever and I don't worry about it. With that cooker however all that is ever cooked on it is ribs, hams, brisket, or sausage.
on my old gasser I did like many and just pounced on the grill with a brush when it was hot. With the egg I'm cooking bread one day, and then ribs, then roasting in stoneware, I find with this variety I prefer a clean grill. I also find I am having fewer issues with a variety of food sticking. YMMV I have enjoyed seeing the different ways others see this issue.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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