Wondering about cleanup - the pork bbq that I make is quite sticky goopy, is this going to be a pain to cleanup?
388673
My Kingsford Barrell grill is at our lake cottage and has only been used a few times for the usual steaks, grilled shrimp, chicken, grilled vegetables, and so on. The grills come out easily for clean-up. I believe sticky goopy bbq pork ribs on our menu this summer will also clean up easily.
388674
The grill grates come in four parts. Spray or oil before using grill. I used a Scotch sponge to clean mine in Kitchen sink. We grilled burgers and steaks.They clean up easy!
388675
No it's not. The heavy duty castiron grates are removable,and make cleanup a breeze. Any stiff bristle brush will work just fine.
388676
Just get a grill cleaning brush. I use my brush to clean the grates after I use my grill and I've never had an issue getting anything off.
388677
My grill is in 4 parts. I take them in to a sink of hot soapy water. The clean up of any grill is work but I don't find it particularly painful. I love to BBQ, so I don't mind going through a little work.
433526
If its something stuck on I will scrub with a scouring pad or heat it up with some water in it and it'll come off. Then once dry oil it up and I store it in my stove.
2053526
I always cook with oil to minimize sticking. I soak it overnight in water so it's really easy to clean the next day. Best of luck
1042947
I haven't found it hard at all. Grease the grates as usual, after you finish grilling, turn up the heat to full for about 5 minutes then just use a wire brush. After about 5 uses, we give the grates a good scrubbing using soap and water as well.
965341
Not too bad to clean because it's outdoors. It will grill without sear marks. I would suggest keeping the griddle inside because mine did rust even being seasoned with oil and a cover!
1061552
I don't have a sticking problem, however sometimes people have a heat higher than the smoke point of the oil that they use, and the oil actually caramelizes and make things stick. That is my best guess. So far no issue with my Wok and I use it about once a week.
1021231
I use the saw tooth shaped scraper that came with the grill. If you get all the loose stuff off that's good enough. The meat doesn't lay too far into the grooves. I clean mine when it is cold.
1957025
I would use one of those scratchy cleaning cloths first, then oil it well. Heat it some to help it sink in. Afterwards only clean with water, swish out the food with the scratchy pad, dry, re-oil and you should be good to go.
1391367
The paint finish they use makes it a breeze. As we all find out over the years, the trick is to clean it after every use when it cools down. The first three or four times I didn't and it still was no problem. I did use a grease cutter. Cleaned the lid and all other parts in five to seven minutes using newspaper liberally to wipe up with. Honestly this is a very portable little grill.
2128636
To season it i just did acouple of cooks with some fatty foods. Bacon or meat that you do not wish to eat just to seal up all the holes. To start the charcoal I use a chimney starter with some newspaper under it which lights it up real quick!
2228473
I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
952130
I have covered my food when I want to retain moisture. When I know I'm going to cook food that is going to splatter I slide old newspapers around and under the grill. I know it seems like a lot of trouble but I it is a lot easier than cleaning up a greasy mess. I learned that the hard way.
701458
Your answer would be in the Weber manual and should be a ails le on line. I am away from my manual but going from memory you clean the grates in warm soapy water and clean with a nylon type scrub brush. Dry thoroughly and reflag with cooking oil . Turn on barbecue and heat the grates for up to an hour on med / high. This reseLs the o back on the grate.
1437762
Yes it is and its nice because the temp stays the same. Best barbecue I've made. People compare it to high end barbecue joints. Of course could be rub or brining but the it made my pork better quality!
1356854
When I owned one, I would line it with foil before inserting the charcoal. When I was finished cooking, everything was allowed to cool. The foil was removed and the coals went into a metal bucket for safety. As soon as the metal of the grill was cool enough to handle, it was taken apart, cleaned in the sink and allowed to dry. I left it outside for a few days without thinking, and it quickly rusted and succumbed to the elements. Instead of cleaning it up from there, I discarded it like a foolish person. I truly will not be without another versatile, easy to use and store barbeque. It easily cooks 4 chicken leg quarters, 4 hamburger patties or a package of sausages / hot dogs at the same time. When I owned one, I would line it with foil before inserting the charcoal. When I was finished cooking, everything was allowed to cool. The foil was removed and the coals went into a metal bucket for safety. As soon as the metal of the grill was cool enough to handle, it was taken apart, cleaned in the sink and allowed to dry. I left it outside for a few days without thinking, and it quickly rusted and succumbed to the elements. Instead of cleaning it up from there, I discarded it like a foolish person. I truly will not be without another versatile, easy to use and store barbeque. It easily... » Read More When I owned one, I would line it with foil before inserting the charcoal. When I was finished cooking, everything was allowed to cool. The foil was removed and the coals went into a metal bucket for safety. As soon as the metal of the grill was cool enough to handle, it was taken apart, cleaned in the sink and allowed to dry. I left it outside for a few days without thinking, and it quickly rusted and succumbed to the elements. Instead of cleaning it up from there, I discarded it like a foolish person. I truly will not be without another versatile, easy to use and store barbeque. It easily cooks 4 chicken leg quarters, 4 hamburger patties or a package of sausages / hot dogs at the same time. « Show Less
1341992
I don't worry about the build-up inside the smoker since I don't do any fish in it...and if I did, the residue would have to be bad enough to drop onto my cooking foods before I'd clean it. The grates-I usually bring my smoker to a little higher temp than I'll cook at & let the grates get hot, then just clean them off with a grill brush. It's actually pretty low-maint cooking once you get the hang of it.
1719880
Not messy. Some smoke. So keep ventilator hood or with stove on to avoid it. But that usually has to do with how much fat is in the meat you may use or how high you have temp.