Got the grill cleaned up.
- Thread starter Lefty
- Start date
Every spring I have to deal with the sparrows who decide that my closed grill is apparently an excellent place for a nest. It's not like it goes unused in the winter, but when they fly back north in the spring, they move in through the holes where a rotisserie would go if I had one and the battle begins. They build a nest, I remove it, they rebuild it, I remove it again. I tried filling the holes with aluminum foil, but they pull that out. We're fighting the battle again already this year.
A little duct tape over those holes should stop the pesky sparrows.
My grill has been on it's last legs for a year or two at least. I'm shopping for a new one at home and one for the houseboat. One of these days I'll actually buy something and quit the shopping.
I'm stuck now with the searing option. I think I want it but not sure if I'll really use that feature. It would be much easier to simply have one to clean up and not have to give it a 2nd thought.
My grill has been on it's last legs for a year or two at least. I'm shopping for a new one at home and one for the houseboat. One of these days I'll actually buy something and quit the shopping.
I'm stuck now with the searing option. I think I want it but not sure if I'll really use that feature. It would be much easier to simply have one to clean up and not have to give it a 2nd thought.
High Cheese
Saucier
I meant to do mine last year but never got to it. The ignitors are all gummed up now so I NEED to do it this year. Greased Lightning works pretty good. Then I follow up on the SS with SS cleaner and some fine Scotchbrite.
After a cleaning like that I heat the grill on high for 15 minutes or so, then wipe down the grates with canola or veg oil. Usually followd by a few packages of wings, my favorite hot sauce and some beer to get the seasoning back. 85% burgers are nice too.
After a cleaning like that I heat the grill on high for 15 minutes or so, then wipe down the grates with canola or veg oil. Usually followd by a few packages of wings, my favorite hot sauce and some beer to get the seasoning back. 85% burgers are nice too.
RobsanX
Potato peeler
I wouldn't get too hung up on that. Billions of perfect steaks have been cooked on grills without a searing burner. It's a neat option, but not an absolute necessity. I would probably use it because I like my steaks just past rare, and it would help get a nice surface without cooking the inside too much.
buckytom
Grill Master
i love my searing burner! go for it, doc.
it blackens the skin on red bell peppers in seconds, and it works extremely well with my grill wok.
i love to do skewers of shrimp or calamari that just wouldn't be the same on a lower output burner, even if you place them over a hot spot. and it can do a thin steak rare to medium which would be impossible otherwise.
the only trade off is the loss of space, but if you learn to use it correctly, it works well.
it blackens the skin on red bell peppers in seconds, and it works extremely well with my grill wok.
i love to do skewers of shrimp or calamari that just wouldn't be the same on a lower output burner, even if you place them over a hot spot. and it can do a thin steak rare to medium which would be impossible otherwise.
the only trade off is the loss of space, but if you learn to use it correctly, it works well.
AllenOK
New member
I need to get mine out of the garage and on to the back porch. Gonna have to replace the wheels this again as well.
I'll getting a new grill soon. I don't know if it will be this year or not. I might try to get a replacement part for the one I have. The firepan is starting to rust out and fall apart. Of course, the Chargriller Smokin' Outlaw is looking mighty good as well, slightly bigger than the Smokin' Pro I'm currently using.
I'll getting a new grill soon. I don't know if it will be this year or not. I might try to get a replacement part for the one I have. The firepan is starting to rust out and fall apart. Of course, the Chargriller Smokin' Outlaw is looking mighty good as well, slightly bigger than the Smokin' Pro I'm currently using.