R3V07U10N
MemberGot rid of the matchlight.
Hey all, I finally got my new combo gas/charcoal grill setup over the weekend and I’m looking for a definitive (or at least, more reliable) method for seasoning the cast-iron grates. From most of what I’ve heard, the standard method seems to be coating with vegetable oil and cooking them for a couple hours, with some variation here or there (ie solid fat, more or less time, etc…). Does anybody have a good walkthrough for breaking it in?
I’m more concerned about the charcoal side, since I’m relatively inexperienced with charcoal grilling. The gas side will be much easier for me to keep a constant temp. Also, though it may be difficult to answer, should I cook the grates together, or separate on the gas and charcoal sides? Thanks for your help!
I’m more concerned about the charcoal side, since I’m relatively inexperienced with charcoal grilling. The gas side will be much easier for me to keep a constant temp. Also, though it may be difficult to answer, should I cook the grates together, or separate on the gas and charcoal sides? Thanks for your help!
