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How clean is my grill.

edited 7:07PM in EggHead Forum
Do I need to really scrub the grill, or just let the fire take care of it? I use a brush and scraper while it is warming up, but should I do more than that?



  • Char-WoodyChar-Woody Posts: 2,642
    Bruce, Grills are always a running subject and the porcelain grills eventually all return to the iron base rod they were originally. At least all of mine did.
    The material left over from the prior grill is easily brushed off once high heat is applied with the brushes your mentioning or equivilant. The grills are self sanitized by heat.

  • QBabeQBabe Posts: 2,275
    Bruce,[p]I clean my grills every time I use them. If you spray the grill with Pam before putting food on it, it makes clean up a snap. [p]Tonia

  • Bruce,
    You clean your grill?!?!?

  • RodanRodan Posts: 32
    I use one of these, called Grill Floss to scrape off the caked on stuff. It works really well. I'll also sometimes wipe it down with paper towels & use a brush. I've found the "Brush Hawg" stainless steel brush to be quite good.

    [ul][li]Grill Floss[/ul]
  • ravnhausravnhaus Posts: 311
    I like to get a little water on the wire brush and scrub after the cook while the grill is still hot. Rinse in running water (the brush) and repeat a few times. The water boils and removes gunk quite well.

    [ul][li][url=http://]ravnhaus BBQ[/url][/ul]
  • Bruce,I am with Q babe on this one. It is so easy to clean a Pamed grill like you would any other cooking tool.
    What if you don,t want to use high heat on your next cook?
    You don't need to burn off a modern grill. We did that when all we had was carbon steel expanded metal. Leave it greasy to prevent rust, then burn it off to put the meat on. Your grill will last longer if you clean it after a cook, and you will be able to lay anything on it and start from a low temp if you choose. Shotgun Fred[p]

  • yaByaB Posts: 137
    Now that's a good idea - a boiling water rinse. I'll have give it a try.[p]Another technique I've used on a gas grill is to put a sheet of aluminum foil on top of the grill when I'm done cooking, and then run all the burners full blast for a few minutes with the cover down. Anything stuck to the grill turns to ash and can be wiped or brushed off easily. I haven't tried this on the Egg since I'm usually more concerned about cooling it down after a cook, but I suppose it would work, if only a little slower than on a gas grill. [p]Bob

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