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After I brush, I fold several paper towels and wipe the grates before putting the food on.
It's hot but if you do it quickly it doesn't burn the paper.
You will be surprised the amount of black gunk that comes off.
And also will pick up any wires if that's the case.
I've never had a wire in my food regardless.

This is really popular now around here, I know some friends that use it and like it, I have one but haven't gotten around to do the shaping to match my grill.

WOOD BBQ SCRAPER

My 2 cents
quote:
Originally posted by irwin:
you clean the grill? Why didn't I think of that?

Actually, i have a scraper that works pretty well without wire brushes. I try to clean more off at various times, and at the end of the season, wash the grill meticulously.


There's a grilling season? I grill year round! Sometimes I take a week off in January when it's well below freezing.

I use a wire brush, but then I use one of those wood things to do the final clean and make sure there are not metal pieces that I'm about to feed my guests, depending on who the guests are....
quote:
Originally posted by billhike:
I do, and have not had this problem. I usually look the grates over quickly to make sure they are pretty clean, and I'd like to think I'd notice. I use a Weber wire brush; perhaps they designed it with the potential problem in mind.


Same type of response

BUT, I have seen some of the metal bristles come off. I think the stories in the news are real but perhaps overblown (e.g., doesn't really happen that often unless you are vigorously scrubbing).

Like billhike, I always go over the grill with a papertowel or some type of towel soaked in grape-seed oil or other high smoke point oil after scrubbing. I also tend to rely on the scraper side of the brush more so than the metal bristle side of the brush
quote:
Originally posted by grossie:
quote:
Originally posted by irwin:
you clean the grill? Why didn't I think of that?

Actually, i have a scraper that works pretty well without wire brushes. I try to clean more off at various times, and at the end of the season, wash the grill meticulously.


There's a grilling season? I grill year round! Sometimes I take a week off in January when it's well below freezing.

I use a wire brush, but then I use one of those wood things to do the final clean and make sure there are not metal pieces that I'm about to feed my guests, depending on who the guests are....


Can't say it is colder here than in Chicago. You are a tough guy, Grossie.
quote:
Originally posted by Javachip:
quote:
Originally posted by WinoCA:
I use a wire brush and sometimes spend time with a pumice grill scraper brick when I want to get everything off.


Get everything off? Where do you think the flavor comes from? Razz


I recently did similar to 2 very old Lodge pans. I sanded them down with a power sander and they look like stainless steel now. It's an effort to re-season them. There are some good articles with instructions about different methods online. Hoping it works.
quote:
Originally posted by WinoCA:
[QUOTE]Originally posted by Javachip:I recently did similar to 2 very old Lodge pans. I sanded them down with a power sander and they look like stainless steel now. It's an effort to re-season them. There are some good articles with instructions about different methods online. Hoping it works.


The best way to clean old cast iron is to stick them (upside down) in the oven while the cleaning cycle is on if you don't my your grill going dull.
It burns all the crust off and then it's really easy to season after.
I got three grills with my oven and I only use two so I sacrificed one for this use, it's a good way also to clean you BBQ grills when really dingy.

A shorter way to clean cast iron is to put on a gas burner on high for 30-45 minutes.

Both solutions will create odours and smoke possibly if they are very dirty.
quote:
Originally posted by Board-O:
I'm afraid PH is correct, WinoCA. I don't know how you'll ever get them clean again. I'm guessing food will stick more too.


I'll disagree, you didn't do anything wrong. My grandmother has enough Griswold's to make John Besh jealous.

She had two diffent Griswold's she fed the ranch dogs out of, I sanded them down as you did. Then I oiled them well and put in the oven upside down like Lodge suggests. Both pans now have great seasoning and a super smooth finish. Eggs are non-stick in these pans after 3 times through the oven.
quote:
Originally posted by bhauk:
quote:
Originally posted by Board-O:
I'm afraid PH is correct, WinoCA. I don't know how you'll ever get them clean again. I'm guessing food will stick more too.


I'll disagree, you didn't do anything wrong. My grandmother has enough Griswold's to make John Besh jealous.

She had two diffent Griswold's she fed the ranch dogs out of, I sanded them down as you did. Then I oiled them well and put in the oven upside down like Lodge suggests. Both pans now have great seasoning and a super smooth finish. Eggs are non-stick in these pans after 3 times through the oven.


I thought we were talking about grill grates.

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