Figured with the amount of grillers on here that I would get some great advice.
I use my grill over 100 times a year, and cleaning it can be a bear. A lot of that could revolve on my use of marinade and sauce, but I was wondering what others due, instead of having to do as much cleaning as I do.
Not sure if it matters, but it’s a Weber Summit gas grill.
I slowly bring my grill up to full temp, all burners and let it go until it stops smoking(all the fats and oil burn off). Then I let it cool and brush and scrape all parts clean.
For the inside: Full temp to burn everything and then scrap and brush the grates. Let it cool off and scoop the crud out of the bottom.
For the outside: Simple Green and a wash cloth.
I’ve also come to grips with the fact that outdoor grilles are terminal pieces of cooking equipment. Mine (Weber guy) last 10-15 years depending on use and abuse.
+1. Close the cover. Cover the grill with aluminum foil, shiny side down, when you heat it. Just make sure that the drip pan is empty, because this gets VERY hot and can start a grease fire,