I'm fairly meticulous about cleaning off my grates, usually the day after a cook. I heat 'em up on my gasser and use wire brushes to get the crud off, then after they've cooled down, I use Brillo/SOS pads to make 'em shine as much as possible then store them for the next use.
I've also seen videos from folks who don't appear to clean off the grates between cooks, and just put the meat in once the chamber is up to temp. That can't be healthy, especially if it's months between cooks.
So how often and how intensely do you clean your grates?
I've also seen videos from folks who don't appear to clean off the grates between cooks, and just put the meat in once the chamber is up to temp. That can't be healthy, especially if it's months between cooks.
So how often and how intensely do you clean your grates?
