We've compiled a list of commonly asked questions for you to peruse - if you've had a question nagging you about the following topics, we hope you'll find it here. If you've haven't found what you're looking here, you can ask on the BBQ Forums.
- Q: My lazy brother-in-law tells me he never cleans his grill and that there is no need to. My obsessive-compulsive neighbor cranks it up after every use, like it's a self-cleaning oven, incinerates everything, then practically dismantles her barbecue and washes her grills in the dishwasher. Are either of these seemingly extreme approaches better than the other?
- A: There is almost as much debate on how to clean a grill as there is over whether vinegar or tomato based sauce makes the best ribs. Not cleaning it at all is not the right approach, but it is just a barbecue. No one should have to spend much time cleaning the darn thing. Here is what I do: 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. Sure, turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. That is if you usually cook on high for ten minutes, which you probably won't ever do unless your goal is to burn everything to a crisp. 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. 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.
- Q: Is it okay to pour beer into my gas grill when there is a flare-up?
- A: Even though this is a well practiced ritual of backyard grilling, I can't really recommend this method of extinguishing flare-ups. This is not very good for your grill and it is also a waste of one of the most precious ingredients of the barbecue experience. Instead, keep a shaker jar filled with baking soda handy. When you get an eruption, sprinkle some baking soda over the problem area.