| | | | How do I prepare my grill for spring? You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don't worry. According to Howtocleananything.com, cleaning the grill is actually easier than most people realize, and you can usually forego the brushes, dirty sink and elbow grease if you start the day before you need the grill. However, use the following method only after checking with your owner's manual. Some manufacturers warn against using oven cleaner on any part of their grill. |
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| | | Lay a plastic bag on the ground, followed by a newspaper, then lay your grill on top of the newspaper. Spray liberally with an oven cleaner, and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn't end up in your neighbors yard. Now instead of scrubbing and scouring, just let the oven cleaner do the work for you overnight. The next day, remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners, such as oven cleaner. Rinse the grill thoroughly, and then wash off any remaining oven cleaner residue with some soapy water. Rinse again, coat with a light brushing of vegetable oil, and you're ready to go!
It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season. |
| | | How do I season the cooking grids for the first time?
For a new grill, you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools, coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking. |
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| | | How do I clean the cooking grids?
As soon as the food is removed from the grill, brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush, never scraping the grill with the scraper that is usually attached to most brushes.
Then turn off the grill immediately. After the grill has cooled down spray vegetable oil, such as Pam, liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill, knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated. |
| | | Turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. Of course you may forget you are burning off your grill, and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times, meaning you will need to purchase new parts, or even a new grill, much sooner than you should have to |
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| | | .If you feel you just must burn off your grill, once a month won't really hurt anything, but religiously brushing for 10 seconds as soon as you're done cooking and keeping the grills well oiled is all anyone should have to do.
To help make the grill easier to keep clean, don't apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar, citrus or soy-based mixtures to help make clean up easier. |
| | | How do I clean the burner?
You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue, if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ, you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency, you can shut off the gas in an instant! |
| | | | | | | | | | | | | | | |  | | | How do I clean the inside of my grill? | | | | Remove the cooking grids. Using a soft brass wire brush, clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill usage. | | | | How do I clean the outside of my grill?
Do not use abrasive cleaners to clean any painted, porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch, with warm soapy water. | | | |  | | | | How do I clean the stainless steel parts of my grill?
According to the Specialty Steel Industry of North America, stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt, or other material, hinders this passivation process and traps corrosive agents, reducing corrosion protection. Thus, some form of routine cleaning is necessary to preserve the appearance and integrity of the surface.
Like any surface that is exposed to the environment, stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources, ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosively and ease of removal. Frequently, warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water, bristle brushes, sponges, or clean cloths.
Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning, a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis, which leave water spots, it is advisable to wipe the surface completely with dry towels.
Fingerprints and Stains - Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately, these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately, they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again, this should be followed by a thorough warm water rinse.
For more stubborn stains see the Specialty Steel Industry of North America's web site. | | | | How do I clean the aluminum parts of my grill?
This is the beauty of cast aluminum...all you have to do is hose it down. About once a year, take some detergent soap that you would use to wash your automobile, and wash your aluminum grill. With die cast grills, you can leave it outdoors all year round, regardless of the climate. | | | | How do I clean spider webs out of my venturi tubes?
If you notice that your grill is getting hard to light or that the flame isn't as strong as it should be, take the time to check and clean the venturis. | | |  | | | | In some areas of the country, spiders or small insects have been known to create "flashback" problems. The spiders spin webs, build nests, and lay eggs in the grill's venturi tube(s), obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback, and it can damage your grill and even cause personal injury.
Shut off, then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply. | | | |  | |
| | | Fuel Type
The two kinds of gas that can be used with gas grills are Natural Gas (NG) and Propane Gas (LP). NG is usually connected to your house, it will cost more to install but is much cheaper to use. With NG you never have to refill the a tank. While LP is usually sold in 20 pound white tanks and is cheaper to set up, the cost of propane gas (LP) is more than NG and you will need to refill the tank.
The advantage to both propane and natural gas grills are very convenient. Adjusting the heat is as simple as turning a knob.
Electric requires an outlet and takes longer to heat to the desired temperature. |
| | | Number of Burners
This is simply the number of burners that the grill can use.
The truth is that it is Not the number of burners that matters, but the way it distributes the heat.
Burner Material
* Sheet Metal
Advantage: is price
Disadvantage: will Not last
* Stainless Steel Sheet Metal
Advantage: last longer than Sheet Metal
Disadvantage: can burn through
* Cast Iron
Advantage: retains heat
Disadvantage: will rust through
* Pipe Stainless Steel
Advantage: Will Not rust
Disadvantage: can burn through
* Cast Brass (used in commercial settings)
Advantage: Will Not rust, or burn through, will Not warp, crack, twist. Most commonly used in commercial settings.
Disadvantage: Does not last as long as Cast Stainless Steel
* Cast Stainless Steel Best Value
Advantage: will never rust, can Not be damaged by grease
Disadvantage: Very expensive |
| | | Total BTU's
A British Thermal Units rating indicates the amount of heat a grill can produce. As the number of BTUs increases, so does the amount of fuel that is used. A 20 pound tank can hold about 475,000 BTU's. A BTU rating of 45,000 should be adequate for a grill with 300 - 400 square inches of area. Gas grills can range from 5,000 to 150,000 BTU's |
| | | | | Cooking Grate Material
* Porcelain coated wire
Advantage: price
Disadvantage: will Not last
* Porcelain Coated Steel
Advantage: lasts longer that wire
Disadvantage: still can rust
* Cast Iron
Advantage: retains heat
Disadvantage: will rust
* Porcelain Coated Cast Iron
Advantage: will Not unless Porcelain is chipped off
Disadvantage: can rust
* Stainless Steel Best Value
Advantage: will never rust, cannot be damaged by food or cooking utensils
Disadvantage: price | | | | Total Cooking Area
This combines the cooking area and the warming rack dimensions. |
| | | Smoker
A tray or a container that can hold charcoal or wood chips to be heated so that the food will have a Smokey flavor |
| | | Mounting Type
Cart has wheels and can be moved around on your deck or patio.
Pedestal is a large base that can be permanently mounted on your deck or patio.
Post is concreted into the ground.
Side Burner
Separate burner from the main grilling burner which can be used for sautéing, steaming, and frying other foods.
Side Burner BTU's
BTU
A British Thermal Units rating indicates the amount of heat a grill can produce. As the number of BTUs increases, so does the amount of fuel that is used. Side burners can range from 2,000 to 90,000 BTU's.
Factory Assembled
This is the best way to purchase a grill because you know that it was done correctly to the manufacturer's and UL standards.
Double Insulated Hood
On stainless steel grills, the heat will discolor the stainless steel unless the hood has two layers to keep the intense heat away from the stainless steel.
Welded Frame Construction
The head of the grill is welded to the cart to give ultimate structural stability. This is the best way to build a grill.
This is how long the manufacturer will stand behind the product. When looking at a warranty make sure it is Not pro-rated. Look at the burner warranty to see if it covers burn through as well as rust through.
Rotisserie - Rotisseries have a motor to rotate the food to reduce burning of the food.
- The best rotisserie uses an Infrared Back Burner because the heat comes from the side of the food, Not the bottom. This eliminates flare ups caused by grease drippings.
- The standard rotisserie uses a back burner which does Not get as hot as an Infrared.
- The least expensive rotisserie kit uses heat from the main burners which can produce many flare ups and burn the food.
Back Burner
Uses blue flame to heat the food. The advantage is price. The disadvantage is that it is Not as hot as infrared.
Infrared Back Burner
This burner heats ceramic squares that can radiate 20 –60% more heat to the food than standard blue flame back burners. The advantage is more heat quicker to cook. The disadvantage is a little more expensive than blue flame back burners.
Warming Rack
This is to be able to move the food away from the heat while keeping it warm. It also can give more total cooking area to be able to cook more food.
Igniter
Can either be mechanical or electric to ignite the gas.
Mechanical: Longest in use.
Advantage: No batteries to check, will last a long time.
Disadvantage: Consumers want the latest greatest thing.
Electric AA Batteries:
Advantage: Price.
Disadvantage: Short life expectancy.
Electric 9 volt Batteries:
Advantage: High energy igniters provide fast lighting. Cannot install battery incorrectly. Heat-resistant water proof housing.
Disadvantage: Costs a little more than mechanical
Electric 110 volt:
Advantage: Never replace batteries
Disadvantage: Cannot be used when the power is out and much more costly
Thermometer
This feature is designed to give the ambient temperature inside the grill, but in most cases it will give you the hood temperature.
Drip Tray
Bottom tray that collects drippings which makes cleaning quick and easy.
Storage Area
Place to store items that you may use when you are cooking on your grill.
Side shelf
Shelves come in a variety of materials such as wood, resin, or stainless steel and many models offer a shelf on both sides of the grill. If space is tight, look for a grill with folding side shelves.
Warranty
This is how long the manufacturer will stand behind the product. When looking at a warranty make sure it is Not pro-rated. Look at the burner warranty to see if it covers burn through as well as rust through.
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