We’ve all been there: you’re ready to grill, and then, oh – your grill grates look like they’ve seen better days.
Whether it’s last week’s burger remnants or caked-on grease from your last big BBQ party, it’s time to give those grates some love, don’t you think?
But hey – don’t worry.
We’ve got all the tips and tricks you need to keep your grill grates ready for the next grilled meal!
Cleaning grill grates may not seem like a big deal. But trust us, it impacts more than just appearance!
Leftover residue can affect the taste of your food and even cause flare-ups. Plus, regular cleaning helps prevent rust, keeping your grates functional longer.
So, whether you’re looking to clean grill grates after a big barbeque or get ready for the next cookout, this is the guide for you!
PS. if you’re rocking a Traeger grill or a Weber grill, we’ve got dedicated guides for how to clean a Traeger grill and how to clean a Weber grill!)
Before we dive into the materials, here are some golden nuggets of wisdom to make the process smoother, quicker, and a lot less difficult for you:
Keeping your grates clean is key to their longevity. But sometimes, wear and tear means you’ll need a replacement.
If your grates are beyond saving, it might be time to browse our collection of grill parts to get your grill back to peak performance.
Now that you’re armed with our pro tips, let’s dive into the best way to clean grill grates based on what they’re made of.
Different grill grates come in all shapes and materials and require different care. Cast iron, stainless steel, and porcelain grates each have their own set of cleaning needs – and knowing how to treat each one is key to keeping them in perfect grilling condition.
Ah, the trusty cast iron. Cast iron grill grates are durable and can retain heat so well – but they do need a little extra TLC.
Cast iron grates love heat, but they can rust, you know. This method gives them the TLC they deserve:
Stainless steel grill grates are the low-maintenance champs of the grill world. They’re resistant to rust and corrosion, making them easier to clean.
… But don’t skip the cleaning entirely!
Porcelain-coated grill grates are perfect for even cooking… but they can chip if you’re too rough with them – and you wouldn’t want porcelain chip in your food, would you?
If your porcelain grates are beyond repair, or if you’re just looking to upgrade, check out our range of replacement grill parts for over 280 brands. Whether you need a fresh set of grates or other grill parts, we’ve got your grill covered!
If you’d rather skip the baking soda, vinegar, and elbow grease, we’ve got an alternative for you – but it’s only if you’re in no rush for instant gratification!
Whether you’ve got cast iron, stainless steel, or porcelain grill grates, keeping them clean is the best way to ensure your grill lasts and your food stays tasty. So go ahead and preheat the grill, use the right brush, and take care of the grates according to their material.
And remember: a little regular maintenance goes a long way!
If you’re thinking, “Wait, what about the rest of the grill?” then check out our complete guide for how to clean your grill. Oh, and don’t forget to check out how to clean a flat-top grill or griddle if that’s your style!
If cleaning your grill grates just isn’t cutting it, it might be time for a fresh start.
No worries, we’ve got you covered there, too! Whether your grates are looking a little worse for wear or you just want to upgrade, we have an awesome collection of cooking grids to choose from:
No matter what type of grid you need, we’ve got one that’ll fit your grill and cooking style. Check out our collection of rock grates – or browse our full range of grill parts by category.
Quick answer: brush them off after each grilling session! For deep cleaning, if you’re a frequent griller (think once a week or more), aim for every 4-6 months. If you’re more of a casual cookout type, once a year will do the trick.
Ah, you really don’t want to go there! Neglecting your grates means rust, decay, and pretty gross-tasting food. Plus, who wants their steaks flavored with old grease? Regular cleaning keeps your grates in top shape and your food delicious.
Surface rust? You’ve got this! A good scrub or seasoning with oil can handle most rust situations. But if your grates are deeply rusted or pitted, it’s time to say goodbye and get a replacement. Don’t grill on badly rusted grates – it’s just not worth it!
There comes a time when even the best grates need retiring. If the rust won’t budge, your porcelain coating is chipping, or they just refuse to clean no matter what you do, it’s probably time to swap them out. Keep an eye out for these signs and treat your grill to some shiny new grates!
Whether you’re using baking soda, grill cleaner, or even steam, all these methods will help you tackle those burnt-on bits. Just follow our cleaning tips, and you’ll be back to grilling in no time!
Soleen September 18th, 2024
Posted In: BBQ Maintenance, BBQing HowTos
Keeping your Traeger grill clean is key to making sure it works well and keeps delivering those delicious, smoky flavors you love.
Luckily, with just a few easy-to-follow steps and a little know-how, you can get it done in no time.
In this guide, we’ll show you how to clean a Traeger grill and get into the nitty-gritty of cleaning key components like the pellet system, grates, and grease traps.
Let’s get started!
You might be thinking, “I just used it to grill up some burgers. Do I really need to clean it already?”
The answer is a big, fat yes!
Leftover grease, ash, and food particles can build up over time. This can mess with your grill’s performance, affect the taste of your food, and even lead to safety issues like grease fires.
No one wants their next burger tasting like last week’s BBQ chicken, right? Regular cleaning not only keeps your grill in top shape but also helps your food taste amazing and fresh every time.
Plus, it’s a great way to prevent rust and extend the life of your Traeger!
If you notice your grill’s looking a little worse for wear, you might need to replace a part or two. No worries – you can find all the parts you need at Appliance Factory Parts.
Before we get into the cleaning process, here’s a quick rundown of when you should be cleaning your Traeger grill:
Now, let’s get to the fun part – how to do all of the above!
First things first – let’s talk grates. After every BBQ session, they’re going to have some leftover food and grease, and if you don’t clean them, that gunk is just going to build up.
And let’s be honest, no one wants a dirty grill ruining a good steak!
Here’s how to keep your Traeger grill grates clean:
Pro tip: Feeling adventurous? Some people swear by scrubbing grates with half an onion or lemon – gentle on your grill and super effective!
Want more tips? Check out our post on how to clean grill grates for more in-depth advice!
Don’t forget the behind-the-scenes heroes of the pellet system: the hopper, auger tube, and firepot.
Whether you’re using a Traeger Redland or a Mesa Pellet Grill, the pellet system is the heart of your Traeger pellet grill – and it needs a little TLC to keep those smoky flavors coming.
Here’s how to keep it in top shape:
Need tools for this job? Check out our grid cleaning brushes, Venturi cleaning brushes, and basting brushes to get the job done right.
While the hopper handles the pellets, the grease channels make sure you don’t end up with unwanted flare-ups. So make sure to clean them out regularly to prevent blockages.
If your grill has a chimney, don’t forget to clean it out, too.
Pro tip: Keep an eye on these areas to avoid grease fires and help extend the life of your Traeger.
The grease trap does all the dirty work, catching drips and grease. But if you forget about it, you’re in for a nasty surprise.
Clogged grease traps can cause flare-ups and smoke. That’s something you definitely don’t want during your cookout!
So, make it a habit to empty the grease trap regularly. Don’t wait until it’s overflowing!
Tip: If you’ve got a newer Timberline or Ironwood model, don’t forget to clean the grease governor and ash keg!
Every couple of months (or more often, if you’re grilling fatty foods like pork belly), your Traeger is going to need a deep clean to keep it running like new.
It’s not as hard as it sounds – we promise!
Here’s how to deep clean your Traeger grill:
Want more in-depth tips on keeping your grill spotless? Check out our complete guide to cleaning a grill.
By staying on top of these simple steps, you’re making sure every cookout is a success. Trust us – just a little bit of maintenance can make a big difference in flavour.
Whether you’re grilling steaks on a Traeger Mesa Pellet Grill or smoking ribs on a Traeger Redland, a little cleaning goes a long way! Stay on top of regular cleanings, and your grill will be ready to go whenever you are.
Need more cleaning tips? Don’t forget to check out our posts on how to clean a Weber grill and how to clean a flat-top grill for even more handy advice!
Soleen September 11th, 2024
Posted In: BBQ Maintenance, BBQing HowTos
Cleaning might not be the glamorous part of grilling, but it’s definitely one of the most important. Keeping your BBQ grill clean doesn’t just make your food taste better – it also helps it last longer and ensures you avoid any greasy flare-ups while cooking.
The good news? It’s not that hard if you know the right steps!
We’ll walk you through cleaning a grill properly – from gas, charcoal, and propane to pellets and smokers. Plus, we’ll share tips on getting rid of rust and keeping your BBQ grill looking (and working) like new!
If you give your grill a quick clean after every use (and trust us, it’s worth it), you’ll be done in 5 to 10 minutes tops. For those deeper, seasonal cleanings, set aside 30 minutes to an hour, depending on your grill type.
As for what you’ll be needing: when it comes to the best way to clean a grill, having the right tools makes all the difference!
Here’s a quick rundown of what you’ll need for effective grill cleaning:
✅ 1. Safety first – make sure the grill is cool before you get started. But if you’re cleaning after cooking, leaving it slightly warm makes it easier to scrape off gunk.
✅ 2. Remove the grates, flavorizer bars, drip trays, and anything else that comes off. This will make cleaning much easier.
✅ 3. Grab a grill brush and get scrubbing to remove stuck-on food and grease from the grates and inside the grill.
✅ 4. Grill cleaner or soapy water works wonders. Use it to give everything a good scrub. Don’t forget to clean the inside of the grill, too!
✅ 5. Once you’ve scrubbed everything, rinse with water and dry the parts thoroughly to prevent rust.
✅ 6. Put everything back together, and voilà – your grill is clean and ready for the next BBQ!
Browse Our High-Quality Grill Brushes
Gas grills are great for quick and easy cooking, but they do need some extra TLC when it comes to cleaning.
Here’s how you can keep yours clean:
If you see buildup on the grill hood, a quick wipe with hot, soapy water and a scour pad should clear it up – luckily, this doesn’t need to be done too often.
While you’re at it, take a look at the burner ports. If any of them seem blocked (no flames where there should be), turn off the burners, close the propane tank, and use a wire poker (or a metal wire or cake tester) to clear any obstructions.
Need replacements for parts like burners or heat deflectors? Check our gas grill parts to find what you need.
Charcoal grills have a simple design, but they can get pretty dirty after just a few uses.
Here’s how to keep them clean:
For tips on how to keep the grill grates clean, check out or post about it here!
Propane grills work just like gas grills, with the added bonus of needing to take care of the propane tank:
Pellet grills need some special attention than your average charcoal or gas grill – but the flavor payoff is worth it!
Since you can’t just hose down a pellet grill (too many electronics!), you’ll want to remove the grates and grease pan to clean them properly. Plus, wet wood pellets can expand, leading to dreaded auger jams – so definitely keep the garden hose away!
Follow these guidelines to be safe:
Got a Traeger pellet grill? Check out our article about how to clean a Traeger grill in simple steps!
Smokers can get pretty dirty due to the long, slow cooking process. Follow these guidelines to keep them clean:
Got a bit of rust? Don’t worry, it happens to the best of us – but it doesn’t mean your grill is doomed!
Here’s how to bring it back to life:
Got a stubborn rust spot? Try one of these easy fixes:
Make Cleaning Easy With Our Grill Brushes
Whether you’ve got a gas, charcoal, pellet, or propane grill, cleaning it regularly is key to better-tasting food and a longer-lasting grill. It might seem like a hassle at first, but once you get into the groove, it’s easy!
Keep your grill clean, and you’ll always be ready to fire it up for that next backyard BBQ.
The easiest way is to scrub the grates with a grill brush while they’re still slightly warm, then wipe them down with a damp cloth. For a deeper clean, grab some soapy water or a grill cleaner.
Give the grates a quick scrub after every cook. For a deep clean, once a season should do the trick, depending on how often you grill.
Tackle the rust with a wire brush, then mix up some vinegar and baking soda to scrub it off. Rinse it well and let it dry before firing up the grill again.
Soleen September 10th, 2024
Posted In: BBQ Maintenance, BBQing HowTos
Cast iron provides the perfect surface for grilling, from searing steaks to slow cooking legs of lamb. To get the most out cast iron, you need to put in the hard yards – that is, to make the effort to keep your grid well maintained. The good news? It’s not difficult. After the initial seasoning, it’s a 30 second job each time you grill.
From the start, wash thoroughly with mild dish soap. Rinse with hot water and pat dry completely with a cloth. DON’T ALLOW TO DRAIN DRY AND DO NOT WASH IN A DISHWASHER. Season the grids before use to prevent rust and to create a non-stick cooking surface. Please see below for seasoning instructions.
Most cast iron cooking grids are coated with a matte porcelain finish to assist in cleaning and reduce the tendency of corrosion. Some chipping may occur if mishandled. This will not affect the use or performance of your grids. If some rust appears, remove the rust with a grid brush and re-season the grid.
Just like a cast iron frying pan it is necessary to season, and re-season, cast iron cooking grids. The oil will help protect the porcelain coating, decrease sticking, and protect the grids from rusting.
A solid unsalted vegetable shortening is recommended for the initial seasoning, but grape seed oil or olive oil will work as well. Spread a thin coating of solid vegetable shortening over entire surface of the cast iron grids with a paper towel or, melt in microwave and brush on with a silicon basting brush.
Be certain the entire surface, including all corners, has been coated thoroughly. DO NOT use salted fat such as margarine or butter. Non-stick sprays are less effective as they burn off at low heat.
Preheat barbecue grill for 10 minutes on HIGH. Turn burners to MEDIUM with lid closed. Allow barbecue grill to heat for 30 minutes. Turn all burners to OFF. Leave cooking grids in barbecue grill until they are cool. Your cast iron grids are now ready to use.
Re-seasoning: Periodically the grids may be re-seasoned by coating with solid unsalted vegetable shortening, vegetable oil, grape seed oil or olive oil, closing the lid and leaving the cast iron grids in the barbecue grill until it is cool. As with all cast iron, the more it is used, the easier it is to maintain.
Don’t do a burn-off after you grill, but rather leave the cooking residue on the grids to keep a protective coating on the cast iron. Then, do a burn-off just before you grill. Brush off residue with a grilling brush.
Prior to storing or when your barbecue grill will not be used for an extended period, season the grids lightly and store in a dry place.
While you can purchase barbecue grills with cast iron grids, porcelain coated wire grids and stainless steel grids, cast iron provide the best grilling performance. The mass of cast iron holds the heat. The shape of cast iron grids provides fabulous sear marks and the channel side is great for all cuts of meat and vegetables. Also, cast iron grids can be seasoned providing the most non-stick grilling surface of any barbecue grill grid available. We know cast iron takes a little more care and maintenance but the performance benefits are well worth the extra effort.
David B. February 7th, 2017
Posted In: BBQ Maintenance
High-heat infrared gas grills are…pardon the pun…hot! Fans say they take grilling to the next level. But, just exactly how are they different from traditional gas grills, and are they worth the hype?
Both grills use propane or natural gas for fuel, but they cook differently. In a traditional grill, flames from the burner heat the grilling grid and the air within the closed hood to cook by a combination of conduction cooking (when food contacts the hot grilling grid) and convection cooking (when hot air circulates around the food like an oven). Traditional gas grills work great, but there are some downsides. For one, cooking temperatures don’t always get high enough to produce a restaurant-quality, crusty sear. And, the circulating hot air can dry out foods.
An infrared grill cooks by radiant heat – the type of heat produced by the sun, and the same glowing, red, energy waves produced in a charcoal or wood fire. In an infrared grill, an emitter made of ceramic, stainless steel or glass, is either incorporated as part of the gas burner or positioned directly above it. Flames from the burner heat the emitter, which radiates infrared energy waves. These waves directly penetrate the food to cook it. The emitter also dramatically reduces or eliminates the hot air convection effect, preventing food from drying.
Early versions of infrared grills were one-trick ponies. They were great at searing and super-high-heat grilling, but lacked the ability to turn down the heat to cook at lower temperatures. Newer models have much wider temperature ranges and, as a result, much broader cooking capabilities
Food is Juicier — Infrared heat transfers to food without disturbing or destroying the moisture molecules that naturally exist as a protective barrier on the surface of proteins. Infrared’s super high heat quickly sears the meat, so juices are “locked in.” In fact, studies show infrared-cooked foods are 30-percent larger and heavier than traditionally grilled foods due to moisture retention.
Steakhouse Results – The high heat of an infrared grill – up to 1,000 degrees or more – produces a restaurant-quality sear that’s hard to replicate on most traditional grills.
Saves Time and Money — Infrared grills are very efficient, converting nearly all the fuel into heat energy. They also preheat in three to five minutes versus 10 minutes for a traditional gas grill, and can cook twice as fast as traditional gas grills. Because they use between 30- to 50-percent less fuel, they save cash.
Through Wind, Rain or Snow – A traditional gas grill loses temperature in cold or inclement weather. Cooking temperatures also drop every time you lift the lid to turn the meat or take a peek. Infrared energy is not impacted by weather, or by lifting the lid, so the grills maintain temperatures no matter what the conditions or whether the lid is open or closed.
Easy Cleaning – Because infrared grills cook at such high temperatures, drippings are usually vaporized before they ever reach the grease tray. Bottom line: less maintenance and clean-up.
Prices Have Come Down – When the original patent on infrared grills expired in 2000, more manufacturers started to offer them. More competition = lower prices. In addition, the technology has evolved in budget-friendly ways. Second- and third-generation units can now create infrared heat using standard gas burners in combination with metal or glass emitter plates – a much less expensive system than the costly, original ceramic infrared burners. The good news for backyard chefs: though still more expensive than many traditional gas grills, infrared grill prices have dropped.
Infrared grills can be configured in multiple ways. Some are made with only infrared burners. Others might have one infrared searing burner combined with two, three or more traditional burners in the base of the grill. Or, there might be a separate infrared side burner, sometimes called a searing station, built off to the side of a traditional grill. On these combination grills, meats are usually seared on the infrared burner, and then transferred to finish cooking over the traditional burners. If your grill has a vertical rotisserie burner at the back, chances are it is infrared, as well.
It takes a little trial and error to master infrared grilling. Because food cooks faster, timing on recipes may have to be adjusted. And, when you’re cooking at these high temperatures, you definitely don’t want to walk away from the grill, or you may come back to hockey pucks. But with a little practice, an infrared grill is just as easy to use as a traditional grill and yields very tasty, restaurant-worthy results.
For a complete list of replacement parts for infrared grills, visit www.appliancefactoryparts.com/gasgrillparts/
David B. August 4th, 2015
Posted In: BBQ Maintenance
Great grilled food starts with a good cooking grid. It’s the secret to sensational sear marks, that sought-after crusty exterior, and maximum grill flavor. If your cooking grid is rusted, warped or burned through in spots, it might be time to replace it. Here’s what you need to know if you’re in the market for a new one.
Why is a good cooking grid important?
Outdoor grilling almost always involves three types of heat energy to cook food: radiant – the infrared energy generated by a charcoal or gas fire that excites and heats the molecules within food; convection – the movement of hot air inside the closed hood of the grill; and conduction – when food comes in direct contact with a hot surface. Cooking grids are responsible for conduction cooking and are what makes grilling … well, grilling.
Most cooking grids are made from one of five materials – chrome-plated steel, porcelain-coated steel, cast iron, porcelain-coated cast iron, and stainless steel. Each offers distinct differences in durability, how they retain and transfer heat, how easy they are to clean and maintain, and how much they cost.
The bars within a cooking grid come in different shapes and thicknesses and can be spaced close together, wide apart or somewhere in between. The configuration of the grid can impact cooking performance almost as much as the material they’re made of.
HOT TIP: Wider bars on a cooking grid offer more surface area for contact with the meat. This creates more pronounced grill marks.
The five main cooking grid materials:
HOT TIP: To make those iconic, cross-hatch grill marks, rotate food a quarter turn halfway through the cooking time required on the first side. Then repeat the process on the second side.
A pound of prevention…
A little ongoing maintenance will help preserve your cooking grid for years to come, no matter the material or configuration. Whether you’re grilling filet mignon or a humble hot dog, it’s important to start with a clean, hot, oiled cooking grid.
For a complete list of replacement cooking grids, select your brand and model.
David B. June 16th, 2015
Posted In: BBQ Maintenance, BBQing HowTos
Igniters are responsible for lighting the gas in the grill’s burners. When they work well, igniters make grill-lighting as easy and convenient as pushing a button or turning a dial. But, not surprisingly, considering they do their job in an abusive environment of high heat, acidic meat drippings, and corrosive weather conditions, sometimes things go wrong. In fact, igniter failure is a common complaint – and source of frustration – for gas grillers.
True, you can usually light the grill by manually inserting a long match or lighter through a hole in the base of the grill. But, replacing the igniter is an easy and relatively inexpensive fix that will have you back in business faster than you can say finger-lickin-good.
Igniters are among the more complex elements of a gas grill. The visible part of the system is usually a push-button or a rotary knob on the control panel. Hidden behind the panel – and where the real, science-fair-worthy action takes place – is the spark-generating component.
The spark-generator contains a piezoelectric crystal. When the start button is pushed or knob turned, it triggers a spring-loaded hammer which strikes the crystal. The energy generated by this friction creates an electrical spark that travels down a flexible wire until it reaches an electrode tip at the end of the wire. The electrode is positioned within a small, open, metal box called a collector box that traps some of the gas going to the burner. The spark arcs from the wire’s electrode tip to the ceiling of the collector box, igniting the gas that’s been trapped inside. This, in turn, lights the gas in the adjacent burner.
Some grills have separate igniters for each burner, and the process must be repeated for each one. Others have cross-over ignition systems, in which one burner automatically lights the one next to it.
Types of Igniters
There are two main types of spark-generating igniters:
Troubleshooting: What to do when the igniter’s not working
Need to Replace?
If none of these easy fixes works, it may be necessary to replace the igniter unit. But before you do, try one more test. Manually light the grill with a match. If it lights, the problem is likely the igniter. If it doesn’t light, the issue may actually be a clogged or dirty burner. Clean the burner and test the igniter again. If the grill lights, there’s no need to replace the igniter. If it doesn’t, a new igniter will probably do the trick.
For a complete list of replacement igniter parts from Appliance Factory Parts, select your grill brand.
One important safety note: If a grill ever fails to light, always wait 5 minutes before attempting to relight it to allow the gas to dissipate.
David B. April 21st, 2015
Posted In: BBQ Maintenance
Like a good sear on your steak? If so, you might believe you need a grill with a high-BTU burner. It’s a common myth that the higher a grill’s BTU rating, the more powerful it is. But, it’s really the design of the diffuser system together with the burner that determines how hot the grill can cook. A well-designed diffuser system can crank out more heat on a lower-BTU grill than a poorly designed system on a mega-BTU unit. That saves gas and money.
Heat diffusers are like middle children. They’re sandwiched between the burner and the cooking grid, and they’re often overlooked. But, they’re vital to your gas grill’s cooking performance and deserve some attention.
Heat diffusers have been used for ages – probably since right after people discovered food tastes better cooked over an open fire. Ancient civilizations realized that by putting stones, rocks or balls made of clay into the fire, they could increase the heat, spread it over a larger area, and make it last longer. Their food cooked better, too.
A barbecue grill works the same way. The burner generates the flames, and the diffusers hold, radiate and distribute the heat for better, more even cooking. Diffusers can bring heat to all areas of the cooking surface, beyond where the burner flames reach.
Depending on the grill brand, diffusers might also be called heat deflectors, heat distributors, flame tamers, burner shields, heat plates, vaporizers, or even flavorizer bars. Whatever the name, diffusers perform 3 important functions to make barbecuing better.
Lava rocks are craggy, reddish brown, irregularly shaped pieces of volcanic rock dotted with tiny holes. They were popular on early gas grills, but are less common today. The rocks sit on a rock grate an inch or two above the burner and a few inches below the grilling grid.
They hold and reflect heat well, last long, and are inexpensive. Since they are porous and absorb grease, some believe they create more flavorful smoke. Downsides: they take longer to heat up, and because they’re not uniformly shaped, grease can drip through the gaps between the rocks and reach the burner, causing flare-ups, hot spots, corrosion and clogs.
Ceramic diffusers are made of light-colored, heat-retaining ceramic material like the firebrick found inside many pizza ovens. They can be formed into pillow-shaped briquettes, rounded pucks, thin rods, or perforated flat tiles. Aligned edge-to-edge in a single layer, they can protect the burner better and distribute heat more evenly than lava rock. But, there may still be little gaps for grease to slip through and flare up when it hits the burner. Ceramic diffusers last a long time and are relatively inexpensive.
Metal diffusers are most common today. Stainless steel or porcelain-coated steel is formed into inverted-V tents, accordion-folded sheets, or flat plates. The metal heats up fast so the grill is ready for cooking very quickly. The angled diffusers channel grease away from the burner into a drip pan in the base of the grill. Though this virtually eliminates flare-ups, some argue it generates less smoke and flavor. These are also more expensive than other types of diffusers.
To clean ceramic briquettes, flip them over so the soiled side is toward the burner. Turn the burner to high for about 15 minutes and let the grease burn off. If they are especially dirty, use a stiff brush to remove caked-on residue before burning. The process can be repeated whenever grease builds up.
Lava rocks are cleaned the same way. It’s just a little trickier to get the grease out of the nooks and crannies. Also, because they’re porous, lava rock should be cleaned before a grill is put into storage or unused for a period of time, or they can get moldy.
Soak metal diffusers in a tub of soapy water. Use a grill brush to scrape excess residue off stainless steel diffusers. But, use a nylon scrub pad on porcelain-coated metals or they’ll scratch.
Replace lava rock and ceramic briquettes when they are crumbling or the accumulated grease is hard to burn off. Replace the rock grates if they are rusted, or warped and don’t sit evenly.
On metal diffusers, areas of rust or burned-through metal, are signs they should be replaced.
Find Heat Diffusers for your Brand
David B. February 18th, 2015
Posted In: BBQ Maintenance
The espresso gives this BBQ sauce an exceptionally rich color and depth of flavor. Tangy vinegar is balanced by molasses and honey, making it a delicious addition to chicken, ribs, and chops.
Makes: 4 1/2 cups
Add the oil to a large saucepan on medium heat. When it’s up to temperature, add the onions with a sprinkling of salt and cook until they’re soft and translucent (if they begin to brown, add a little cold water and give them a quick stir). When the onions are done, add the garlic and cook for a couple minutes longer (be careful, garlic burns easily and turns bitter).
Add the rest of the ingredients, bring to a boil. Lower the heat and simmer, without a lid, for about 40 minutes, stirring occasionally. (Keep an eye on the thickness, just stop cooking when the bbq sauce reaches a consistency you like.) Enjoy!
David B. May 9th, 2014
Posted In: Marinades, Recipes, Rubs Bastes & Glazes, Sauces & Accompaniments
Do you count the days between camping trips? Do you dream of golden roasted marshmallows? Do visions of crispy blackened sugar balls haunt your sleep? Well, my friend, there is a better way.
1 Pack of marshmallows
1 Block of chocolate; shaved, grated, chopped, (or cut into decadent slabs)
1 Packet of graham crackers, shortbread cookies, ginger snaps, (or Oreos twisted open, depending how sacrilegious you’re willing to get)
Just like you would at a campfire. Skewer the marshmallows. Hover them over the grill; close, but not too close.
A temperature of 500-600 F works perfect for me. I simply rotate the marshmallows over the heat for 30 seconds or so, and I’m done.
Slide the marshmallow(s) onto your cookie surface of choice.
Add some chocolate.
Properly squish it.
Eat.
And there you have it. S’mores in 30 seconds, at the end of every grilling session. Who needs camping?
David B. April 7th, 2014
Posted In: BBQing HowTos, Desserts & Fruit, Recipes
4.7