Do y’all clean your ....

Mirac said:
Doesn’t the grill/ cooking grate get rusty doing that?
That’s what others I’ve had do when I did that.
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I bought biggass aftermarket stainless steel grates for my rebuilt Weber.
 
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I dump the ash outta mine after I cook on it. No grease, and the food tastes like it’s been cooked on a grill, and not cooked on the stove
 
Mirac said:
.... Grill ?


Or do you wait for the greasefire ?
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The grates on my grill are like my cast iron. Season heavy, season often, season some more.

It's got that big 'ol lid to snuff out grease fires:D

Any excess grease burns off during the heat cycle. If your doing it right your grates end up just like a skillet. It'll be so non-stick that any build up basically falls off o. It's own.

If I've done something that leaves chunky bits on the surface. A little heat and a wire brush bring it right back to awesome:cool:
 
That seasoning takes time to get on the grate, no need to clean it off. Like @Burt Gummer , I empty the ash catcher after each cook. I fire up the grill and put the lid on to get everything heated up and the charcoal ready. The heat cleans off the grate and sterilizes it. A Weber is like a Glock, no need to clean 'em, they work just fine.
 
Our grill has cast iron grates. Unless my wife is there when I'm getting the grill ready, I don't "clean" them. If she is there, I gotta do the whole scrub-and-wash routine with them.

(She is MOST annoying about that and you absolutely CANNOT convince her otherwise. A case of "just do it to keep her happy", if ever there was one.)

Otherwise, the most I'll do is brush them down a bit with a wire brush, maybe wipe afterwards.

If you scrub the grates on ours the way my wife insists, stuff sticks to it. If you don't, they stay seasoned and stuff doesn't stick.

I'm a firm believer in fire making anything safe with respect to cooking on the grill. Any critters on the gratings are long dead and gone by the time I'm ready to throw the food on the grill.
 
Ok, so I'm like most of you. Turn on the heat, brush the grill, cook the meats, shut it down .. Repeat.
I've got cast grates as well. And got them seasoned up real nice.
Yesterday I cooked some pizza on it and I was pushing the temp up to 500* . The crustys down in the bottom didn't like that and tried to ruin the first pizza. Got the pizza off in time, but couldn't save the grates seasoning from the water to put out the fire.
I had 3 years invested into those....
 
I don't have a charcoal grill at the moment, and in the past, I've been a victim of the grease fire.

All I have right now is one of the small gas grills. I use it at home and at the campground. What I've gotten in the habit of doing is leaving it on high, after I take the food off. Once we're finished eating, I turn it off. The next time I'm ready to use it, I scrape the grates, cold, with a silicone bristle brush.

This seems to be working well.
 
I ruined a grill by causing a couple of giant grease fires in the bottom. It weakened the metal until the bottom collapsed under the weight of the lid.

My grates are all rusty, so I bake off the leftovers from the previous meal and spray everything down good before something new goes on. Should really be cleaning out the bottom more though.
 
Couple of times a year I will clean out my Weber by taking the hose to it and getting all the bits off. I fall into the use, cool, dump the ash camp.
I have one of those wooden grill grate paddles that I use to clean off the grates and push coals around with.

I can't keep a gas grill for more than 3-4 years before I burn out the firebox.
 
Each use: Heat, scrape the grates, high heat before food.

Once a week: Switch the grates around so all sides get used in the middle (seasoned).

Once a month: Empty the bottom of all the drops/escapees. Once they catch on fire it can ruin what's cooking.
 
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Used Weber charcoal for years and years now. I do remove their little ash catcher tray and put a metal bucket under it, saves me from going to empty ash as often.
No need to clean the grate, that just removes flavor.
 
turkeydance said:
".... just a quick scrubbing with a wire brush as the charcoal is getting started."

be careful with that.
quote:
An estimated 1,700 Americans went to an emergency room between 2002 and 2014 after having ingested wire bristles in grilled food, according to a study published in 2016 in the journal Otolaryngology-Head and Neck Surgery.
link:
https://www.consumerreports.org/food-safety/wire-grill-brush-danger/
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which is 0.00000519877 of the US population....

I get that it can happen. But the risk has been WAY overblown by the media attention paid to it.

Use a well constructed brush and replace it when worn and you'll be OK.
 
I have Stok brand grills. One gas and two charcoal. They all have cast iron grates and all are well seasoned. I do remove the grates and scrape any ash/grease residue from the bowl of the grill above the ash catcher on a regular basis. But I don't do anything to the grates other than brush them.
 
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