Grilling FAQs
Grilling Basics
Grilling Safety
Cleaning Your Grill
Winter Cleaning and Prep
Grilling FAQs
Whether it's a question about grilling vs. barbeque,
cooking the perfect burger or figuring out how to best
add some smoke flavor to grilled foods, the following
is a list of answers to a few frequently asked questions
about grill cooking that have been compiled by the
GrillJunkie team over the years.
What Fires You Up? Grilling versus
Barbeque
We would be remiss if we did not address the age old
question regarding the differences between Grilling
and Barbeque. In essence, what we are attempting to
explain here is the difference between grilling and
barbeque, or, as many refer to as the direct versus
indirect method, while attempting to avoid taking a
side amongst the purists of the two camps. At GrillJunkie
we encourage the practice and experimentation of both
methods, …..again fortifying our motto, “Whatever
Fires You Up!”
People often use the term barbecue when referring to
foods that are grilled, but barbecuing and grilling
are two very different processes.
Barbecuing
Barbecuing refers to foods that are cooked with a
long, slow process using indirect, low-heat generated
by smoldering logs, wood chips that smoke-cook the
food. The fuel and heat source are separated from the
cooking chamber, but the cooking chamber contains enough
heat to slowly but properly cook the food over a long
period of time. Along with heat, the cooking chamber
fills with smokes, providing the food with its characteristically
smoky flavor, which varies depending on the type of
wood that is used for the fuel. The best temperature
for barbecuing is between 200°F and 300°F.
If the temperature rises above 300°F, it is considered
grilling.
Grilling
Grilling refers to foods that are cooked more quickly
and directly over high heat. The fuel and heat source
are not separated from the cooking chamber thus providing
for an environment that provides for high heat.
Grilling
temperatures typically reach 500°F or
more, but any temperature above 300°F is considered
a grilling temperature.
The high heat of grilling sears the surface of meat,
creating a flavorful browned crust.
What's
the difference between indirect and direct grilling?
The difference between Grilling and Barbeque is often
more technically referred to as Direct versus Indirect.
In essence, Grilling = Direct while Indirect = Barbeque.
Which ever name your prefer, these two techniques give
you everything you need to be able to grill almost
anything you can think of, however it is important
to note that both methods include a little practice,
a little science, and a lot of art, and you will need
to know how to do each well to be effective.
Direct
grilling is done by placing food directly above the
heat source to cook. Indirect grilling is done
by placing food to the side of the heat source. On
a gas grill you need to be able to turn one side
of the grill off to create an indirect cooking environment.
On a charcoal grill build the fire either on one
side
of the grill or in a ring around the sides, leaving
the middle empty of coals. When grilling indirectly
be sure to place a drip pan under foods to keep dripping
grease from starting a fire which will unintentionally
turn your indirect cooking attempt into direct grilling
with a lot of flare-ups.
Which
produces better tasting food? Charcoal or Gas?
This question is similar to the Grilling versus Barbeque
issue. This one however, albeit an age old question
like that of direct versus direct cooking, may not
have quite as clear or definitive of an answer. Excuse
the pun, but it really is a matter of “taste” and/personal
preference. There is, however, a bit of evidence that
will help shed some light point you in the right direction.
Although
debatable, charcoal purists will claim that the use
of the beloved briquette produces better tasting
grilled foods most of the time. This is not to say
that some things taste any worse, it is just that
some claim that things don't taste any different. Or
at
least some foods, that is. "Good Housekeeping" magazine
recently did a blind taste test and uncovered that
most folks could not tell the difference between
hamburgers or skinless chicken breasts cooked over
gas or charcoal.
However, it was found that people could tell the
difference with a steak. Their conclusion was that
the longer
you grill something the more the flavor of the fire
gets into the food. The mechanism involved here is
the smoke. Charcoal, even though it is just smoldering,
produces smoke.
Gas grills use a clean fuel that
does not really produce smoke in and of itself. Although
some manufacturers
will claim that their patented vaporization barriers
produce smoke from dripping grease, most folks don't
want the taste of burning grease in their food. The
kind of smoke that improves the flavor of food is
the
kind you get from real smoke, from an intended source.
To get that highly desired smoke flavor, you can add
smoker chips in a box to produce smoke, however,
in
order to pass that flavor to the food you need
to saturate it in smoke. Since charcoal produces some
smoke and
heat the two are mixed together. As the food absorbs
the heat it also takes in the flavor of the smoke.
So if you are a bit of purist and really like the
flavor of foods, particularly things like a good
steak, cooked
over an open flame then you need to use charcoal.
However it is important to ensure that the smoke you
are getting from the charcoal is “good” smoke.
There is some weird and unnatural stuff out there
so be careful. Commercial charcoals with special additives
for easy lighting and cheap charcoal made from
sawdust
and a binding agent doesn’t exactly have
the best flavor producing smoke. You want to use
a good
quality charcoal or mix your charcoal with chunks
of good hardwood. Or you can buy lump charcoal
that is
actually make from real pieces of wood and not
just sawdust. It is also very important to maintain
a clean
grill!. Build-up of ashes, burned up grease and
other stuff will make the smoke produced leave
a strange
and undesirable flavor on foods. So in this light
if you choose to use cheap self-lighting charcoal
in a
dirty, rusted grill then we’d suggest going
with gas. If however you are serious about the
flavor of
grilled foods and are willing to put the effort
into the art of charcoal cooking, then a good charcoal
grill
might just be what you need.
Should I keep the lid up or down? What's
the difference?
Whether your preference is charcoal or gas, grilling
with the lid up, is similar to cooking over an outdoor
camp fire. The heat from the flames is effective but
having the lid up doesn't provide for an environment
that produces the surrounding heat some foods need
to grill properly. Again, it is an art, so be careful
and ever watchful of what you are doing, because with
the lid down the temperature will rise very quickly
and can cause burning. Every time you open the lid
you vent all the built up heat from the grill and slow
the cooking process. Since grilling is best done fast
and hot it is usually best to leave the lid down as
much as possible. As with nay cooking method, there
are always exceptions. Foods that just need to be warmed
or that naturally cook very fast anyway can be done
with the lid up. A hamburger really won't experience
the difference since it is cooked by direct heat in
only a few minutes. However a large roast or a whole
chicken, which take much longer to cook, will need
the added heat by having the lid down.
Indirect cooking always requires the lid down. But,
as always, keep a close eye on your heat source and
the food as flare-ups will happen much faster with
the lid down
Is there an ideal way to light
charcoal?
There is an easy way to light charcoal, and then there
is the ideal way to light charcoal with the end result
always focused on the taste of the food. In our opinion,
the best or ideal way to light charcoal is to not use
any kind of self-lighting charcoal, or any product
with additives to make it start without lighter fluid.
These additives are infamous for leaving behind an
undesirable bad taste. In short, your charcoal should
be clean, and when fully lit, produce virtually no “un-natural” smoke.
What
does that mean for lighter fluids? While you might
find it easier, and faster, to get things fired up
with lighter fluid, it too can add an undesirable
flavor to food. However, this can be avoided with a
little
patience. If you do use lighter fluid, be sure you
leave plenty of time for all the flammable liquid
to burn off, which will leave you with a nice smoldering
heat source with minimal after taste. In order to
properly
use lighter fluid, please be sure that you place
your charcoal in a nice neat pile and that it is not
simply
scattered around the grill. With this pile established,
dispense a generous amount of lighter fluid over
the entire pile, ensuring that each piece of charcoal
has
been covered with fluid. Timing is everything on
this one. At this point, it is important to allow no
more
time between putting the fluid on the charcoals than
it takes to close the lighter fluid can and safely
store it, before you actually light the pile.
It
is recommended to use a piece of newspaper with which
to light the pile. It is important to establish
plenty of flame to in order to get the charcoal
pile burning as quickly and completely as possible.
It
is very important to note that you should never
add lighter
fluid to an already lit pile. Even warm coals will
cause lighter fluid to vaporize and can cause an
explosion. Safety is of utmost importance to all
of our GrillJunkie
brethren.
For the more sophisticated and patient
cooks, another way to light charcoal is with the
use of a charcoal
starter tool or chimney. Charcoal chimneys are
found in most any hardware store. A charcoal
chimney allows
you to get a good amount of coals burning completely
and quickly without adding anything to the fire
that you wouldn't want to add to your food. Charcoal
chimneys
also allow you to be able to get more coals going
while cooking.
A chimney starter is essentially
a cylinder with a grate near the bottom and a handle
mounted
on the side.
Unlit charcoal is placed inside the cylinder,
and then crumpled newspaper is placed under
the grate,
and is
lit. The burning paper lights the charcoal
at the bottom of the cylinder, and a "chimney
effect" takes
place igniting the remaining charcoal above.
If you choose to use a charcoal starter, be
sure to read the directions very carefully
as different
manufacturers
provide somewhat differing procedures, although
in most cases the process is the same regardless
of
how much charcoal you're lighting or whether
you're using
briquettes or lump hardwood charcoal.
Is piercing meat useful or does it cause dry
out?
The effects of piercing meat while cooking is another
one of the age old debates in cooking and, many would
even consider it one of the most commonly held fallacies.
In order to understand why, one must understand the
moisture content of the meat itself. If the single
piece of meat you were cooking was like a balloon filled
with water then the act of piercing the meat would
cause all of the liquid to escape and completely dry
out the food. Meat however is not at all like a water-filled
balloon which in essence is a single filled chamber.
The fact is that meat has millions of cells that contain
water, and although piercing may damage some of those
water cells, it will not have a significant effect
of the moisture level of the meat. A couple of jabs
with a fork won’t make a significant difference,
but a dozen or so will, so keep the piercing to a minimum.
How do I get a smoky
flavor into food when using a gas grill?
Over the past few years, a popular trend or practice
has been to try and add smoke flavor to grilled foods.
The main drawback with gas grills is that the only
smoke you get is from burning grease, unless of course
you use smoke chips to add some flavor.
A very important
point to make about adding smoke to grilled food,
is that it takes time, hence patience,
for the food to absorb the smoke flavor. If you are
not planning on grilling your food for more than
20 to 30 minutes it most likely is worth the effort.
If,
however, the food you are preparing is going to be
slow cooked or spend more than 30 minutes on the
grill with the lid down, then you can consider adding
smoke
to your food.
The first and essential thing that
you will need is wood, in the form of wood chips.
Real wood, and
dry
like hickory, oak, mesquite, cherry, etc. Once
you have your hands on some hard wood, you will then
need to soak the wood in water until it is damp
and
saturated.
Drain so it isn’t dripping.
You will then
need something to hold the wood in so that it
can smolder and produce smoke while
not dropping
ashes every where. This can be accomplished in
either of two ways. Buy or improvise. You can
either go
out and purchase a smoker box for your grill
(these can
cost as much as $20), or you can grab some common
household aluminum foil and wrap the chips loosely
in aluminum
foil being sure to punch a couple of holes in
the top. The holes will let the smoke out. You can
decide which
is more economical or practical for you.
Can I grill indirectly on a charcoal grill?
The idea of indirect grilling lets you, for lack of
a better word, “roast” foods more slowly
than grilling as compared to using the direct grilling
method. To indirectly grill on a charcoal grill, it
is essential to start by lighting enough coals to cover
half your coal grate with two layers of coals. Be patient
and ensure that you a charcoal pile that is white and
ashy and then carefully bank them to one side being
sure to provide enough space so that the food you are
going to grill can sit on the cooking grate with no
coals directly under it. Ideally there should be at
least one inch between the food and the white and ashy.
During the grilling you will need to be watchful and
proactive and rotate the food in order to allow it
to cook evenly. Be careful….with all the heat
on one side, the part of the food closest to the fire
will cook faster.
But as in most cases, there are a
few tips to solve the uneven heating problem. You
can bank the coals
to both sides of the grill and place the food in
the middle. This provides for a situation that evens
out
the cooking and creates a better environment for
cooking. A more advanced technique is to go one step
further
and try the "ring of fire" design. The members
of the GrillJunkie team are big Johnny Cash fans, so
this technique is beloved and useful. Once the coals
are burning bank them around the outside edge of the
coal grate and then place the food in the center. As
stated previously, make sure there is plenty of room
in the middle to keep the food away from the upward
path of the direct heat.
Indirect grilling is the best way to get large, thick
cuts of meat or whole poultry grilled properly while
minimizing the chances of burning the outside of
the meat. So if you have a roast or a whole chicken
that
you want to grill this is a very useful and effective
way to get great results.
Houston, we have a Flare-Up. Please advise!
Do not fear flare-ups! The secret of flare-ups is
to control them. First of all it's important that you
understand that flare-ups are not as big a problem
as you might think, if controlled of course. Controlled
flare-ups are okay, it's when the fire gets out of
control that you have a problem. There are several
ways to deal with flare-ups.
It is important to not
only plan on a flare-up, but more importantly prepare
for them. The first step is
to reduce the risk of or causes of a flare-up. One
way in which to do this is by trimming any and all
unnecessary fat from the foods you grill, but don’t
go too crazy. For the sake of flavor, meats should
be left with a little fat on them that also prevent
meat from drying out while grilling. And it is important
to note that fat not only comes in the form of meat
fat, but can also come from such added sources as
such oils in marinades or sauces. The key to avoiding
flare –ups
with marinade meats is that the marinades should
be allowed to sink in fully, and marinated meat should
not be dripping in oil when placed on hot grill.
Again, herein lies the art of grilling, as you want
tot strike a balance between flare-up control and
fat removal. You can’t and, most importantly,
shouldn’t
take away all the fat. Foods like chicken with the
skin on, or a good thick steak or hamburger patties
are going to have fat which when left on add to the
flavor of the meal. However, that fat is going to
melt and quite likely catch fire. That’s expected.
What you need to be prepared for is a flare-up control
plan. Unless you are grilling enough food to cover
the entire cooking surface of your grill, which is
highly discouraged, you need to be ever-ready to
move meats out of the flare-ups, to another part
of the
grate. This will provide you with the ability to
keep foods out of the way of a flare-up, increasing
the
safety of your cooking, and of course prevent burning
your much anticipated meal. Once you have cleared
the area of a flare-up of food let it burn. You will
find
that fats exposed to flame and intense heat will
burn away quickly. A tip would be to use upper warming
racks,
if available, to hold food temporarily while the
flare-ups are dealt with. The Golden Rule would be, “If
you can’t prevent it, be prepared to control
it”.
What about a keeping a water-bottle close
at hand? A water filled spray bottle is a flare-up
tool of
last resort. Many so called “experts” keep
a spray bottle of water close at hand to put out
flare-ups
the instant they happen. There are several reasons
you don’t want to use a spray bottle, and we
may have learned this long ago in science class.
Water and oil, or burning grease do not mix and you
don’t
put water on a grease fire. That’s rule number
one. Secondly while the water may temporarily reduce
or even put out the fire it does rid us of the catalyst,
the grease in the grill. So the instant that the
existing grease heats up again the flare-up will
return. And
finally, when you spray a grease fire with water,
the grease does something very dangerous and undesirable,
it explodes. The explosion causes splatter over your
food, and, let’s face it, partially burned
grease doesn’t taste very good at all. If you
are faced with an uncontrollable flare-up, and you
want to avoid
spoiling the food with a grease splatter, move the
food out of the way, off the grill to a plate, turn
off the burners and spray down the grease to put
it out. From here, you are back in control and can
start
cooking again.
A clean grill really does produce fewer
flare-ups. Once you have had that big flare-up
it's a sign from
the grilling gods indicating that it is time to
clean out your grill. A good place to start is to fire
up the grill and let it heat up good and hot in
order
to burn away as much grease as you can. Then after
it has thoroughly cooled, get in there and clean
out
all the burnt grease and food from the bottom of
your grill.
See the Section on Cleaning Your Grill
^TOP
Grilling Basics
Grilling like any other
kind of cooking is a combination of technique and art.
Grilling refers to foods that are cooked more quickly
and directly over high heat. The fuel and heat source
are not separated from the cooking chamber thus providing
for an environment that provides for high heat. Grilling
temperatures typically reach 500°F or more, but
any temperature above 300°F is considered a grilling
temperature. The high heat of grilling sears the surface
of meat, creating a flavorful browned crust.
The difference
between grilling and cooking on the stove or in the
oven is that grilling is, in essence,
a combination of both. A grill provides direct heat
from the gas burners or the charcoal and indirect
heat that fills the grill when the lid is down. An
average
gas or charcoal grill can reach 500 degrees in a
matter of minutes. Unlike with an oven, where you can
simply
place the food inside, set the temperature and timer,
and walk away for a while, while grilling you must
remain ever engaged, proactive, and vigilant.
The
high heat, both direct and indirect is the foundation
of grilling.
You will want to leverage this heat
to cook food, quickly. And due to this fact, foods
cook fast
on a grill you
have to turn them in order to cook them evenly,
without burning. However, this is where practice,
experience,
and the art of grilling come in, because if you
turn things too often you will slow the process
of cooking
and this can lead to food that is tough and dry.
The secret is turning only when necessary. When
cooking a steak or a hamburger, and checking
it for desired
doneness, be sure to get down low, by the edge
of the
grill, be ever-careful not to burn yourself.
Gently lift up the corner of the meat. When the lines
from the cooking grate start to turn black it's
time to
turn the food.
Knowing when to turn and when
things are cooked involved practice, experience,
and is in essence,
the whole
art of grilling. The rest of it, like indoor
cooking and baking, is recipes, marinades,
and trick. Everything
else is recipes, marinades, and tricks. The
art of grilling is also the hardest thing to teach,
and
must be accompanied by practice and experience.
You will
not be able to learn the art of grilling simply
be reading, you must take what you read and
practice,
make mistakes, experiment, and experience!
As an example, ideally, a steak will be turned only
once,
however,
if the steak is very thick (more than about
1
1/2 inches) you might need to do it three times
to
get
it cooked
through to the center.
Like with all things
that take time to learn and require practice and
patience, you must,
start
simple when
learning the art of grilling. Keep those
first few steaks a little on the thin side, and once
well practiced
move up to a filet mignon. This will help
you
get the hang of grilling and allow you to
properly cook food
with more enjoyment, and without a lot of
trouble. As you evolve as a GrillJunkie, and become
more experienced with the art of grilling,
you can
work
up to more
challenging techniques and dishes.
Here are
a few rules of good grilling.
Rule 1:
Always keep
your grill clean. This is an essential for good tasting
food and
safety!
Rule 2:
Always keep a close eye
on what you’re
grilling. Be proactive, watchful, and
in control.
Rule 3:
Always keep your grill in a safe
location away from anything flammable
like lighter fluid,
fences,
your house, etc.
Rule 4:
When grilling
low fat meats and other foods that stick, use oil
or cooking
spray
on the grill
grate However, never apply cooking
spray to a lit grill.
Rule 5:
Do
not use spray bottles of water to control flare-ups.
Flare-ups are caused
by
too much fat
and too much heat. Trim excess
fat and when you turn
meat on the grill move it to
a different part of the grill.
Rule 6:
Do not add oil-based
or sauces, or marinades to
meat on
the grill.
This inevitably
causes
burning.
Rule 7:
Always allow
yourself plenty of time to prepare and
cook. Don't
leave your
family
and/or
guests waiting.
Rule 8:
Spice up your food
a good hour or two before
you hi
the grill.
This
time allows
the
flavor sink
in.
Rule 9:
Use the proper
grilling tools. Using
anything else,
such as a table
fork, which
is good for eating,
are not so good or safe
for grilling.
Rule 10:
Always be sure to plan for and make
more than
enough
food for
everyone
including
unexpected
guests.
The last thing you
will need is an angry mob
on your hands.
^TOP
Grilling Safety
Today, with more Americans lighting up their gas,
charcoal, or barbecue grills than ever before, it is
very important to always remember that a successful
experience starts with a safe grill. When dealing with
burning hot metal, and explosive liquids, it is best
to be careful. Every year dozens of people are injured
and hundreds of fires are reported because of grilling
accidents. With the growing popularity of outdoor cooking,
safety is king!
The following provides a brief overview
of safety guidance and safety tips that are provided
to help you practice
safe grilling. But remember, anytime you work with
fire there's a chance of getting burned. So take
precautions! Common sense and planning will prevent
injuries.
The leading cause of injures and fire from
gas grilling is leaking fuel lines. Improperly connected
hoses,
cracked or broken hoses, and misaligned venturi
tubes can release unlit propane that can quickly build
up and cause an explosion.
When it comes to out-of-control
gas grill fires, identify the source of the fire.
If the fire is
in the grill
itself then carefully turn of the control knobs
and let the fire die down. If the fire is under
the grill
and you can get to the fuel tank, turn off the
tank. This should stop or kill the fire almost
immediately.
If it does not, or if you cannot get to the tank
valve, immediately get away from the grill and
call the fire
department.
Charcoal presents its own risk due
to carbon monoxide poisoning. Burning charcoal produces
a lot of this
gas. There were over 20 deaths in the United
States last year alone from carbon monoxide
poisoning associated with charcoal grilling.
The leading
cause of injury related to the use of lighter fluids,
is attempting to relight
charcoal.
Pouring
lighter fluid onto hot coals causes the fluid
to quickly vaporize. These vapors become
extremely flammable.
Without a strong wind the explosive vapors
will not dissipate and will wait around for
you to
light
the
match.
Following is a list of safety tips
to guide you through the grilling process. But remember,
anytime
you work
with fire there's a chance of getting burned.
So take precautions! Common sense and planning
will
prevent
injuries.
- Always read the owners manual before using
your grill and follow specific usages, assembly,
and safety procedures.
Contact the grill manufacturer if you
have specific questions about the operation of your
grill.
- Location is everything. Grills need to be
kept away from houses, fences, trees and anything
else with a propensity for burning. This includes all around the
grill as well as above.
- Be prepared
to fight a fire. Having close access to water or
a fire extinguisher is a very
good idea. Remember that water can cause grease fires to literally explode
so if you need to put out a grease
fire you need to be a safe distance from it. If you have a fire extinguisher,
make sure you know how to use it
beforehand. When you do need to use it you might
not have time to read the
instructions.
- Keep flammable materials
far away from your grill. Do not store lighter
fluids in close
proximity to your grill. If a can of lighter fluid gets too hot it can
explode. Also, never add lighter
fluid or any flammable liquid to a burning fire.
- When lighting a gas grill
use the 10 to 5 rule. If the grill does not start
within
10 seconds, turn off the gas, leave the lid open and give it 5 minutes before
you try again. Propane gas can
develop
into a large cloud quickly.
- When using a barbecue grill be sure all
parts of the unit are firmly in place and
the grill is stable. Frequently check gas lines for leaks. Brushing soapy
water over
the hoses and connectors will
show you any potential leaks. Make you go over every part of the gas line
from the tank to the burner.
If you find a leak you need to replace that part before you grill again.
- Make sure that the fire is out when you are done.
With a gas grill turn of the control
valves and the tank valve. Make sure that any burning grease is put out
and let the grill cool completely
before you cover it. On a charcoal grill replace the lid and close all
vents. Let charcoal burn
out and wait about 48 hours before disposing of ashes.
- Use long-handled barbecue utensils to avoid burns
and splatters.
- Wear clothing that does not have
hanging shirt tails, frills or apron strings,
and use flame retardant mitts when adjusting hot vents.
- Never attempt to
move a hot grill.
- Make sure that the person in
charge of grilling has a clear head and is
not distracted from his/her duties.
As always, remember that the greatest safety
feature we have is
common sense. Pay attention to what
you are doing and
keep safety as your top priority.
The purpose of these safety tips is to
set forth general safety practices and
precautions
for
the operation
and maintenance of barbecue grills. These
tips are not intended to be an exhaustive
treatment
of the
subject, and should not be interpreted
as precluding other procedures
which would enhance safe barbecue grill
operations. Issuance of these safety
tips should not
be construed as an undertaking to perform
services
on behalf
of any party either for their protection
or the protection
of third parties. GrillJunkie and its
affiliates assume no liability for reliance on the
contents of this information.
^TOP
Cleaning Your Grill
Keeping your grill clean is the secret, if not a necessity,
to better tasting food and a long grill-life. If people
thought of their grills like they do their inside stove
there would be significantly less problems with clean
up and grills wearing out. Your grill should be treated
similarly. Every time you use your grill, you should
clean it, at least lightly, in preparation for the
next cookout.
Cleaning Grates
Grates are somewhat of the exception
to the general policy of light cleaning; they need
to be cleaned
completely after every use. Cleaning the grates
prevents food
from sticking and makes your grilling much easier.
There are a lot of products on the market for cleaning
your grate, but basically any good stiff wire brush
will do. The issue with cleaning is not so much
the product, but more so that people seem to not know
the best way to perform this task. First thing
is that
it is better done after you grill and not before.
Once your grill has cooled some, but is still
warm,
take
your brush and clean off any remaining food particles
from the grill. It is much easier to do this while
still warm and not after it has cooled and been
allowed to harden on the grate. If you have a cast
iron grate
clean completely then, brush on some oil with a
paper towel to keep your grate healthy.
Charcoal Grills
One of the great things about charcoal
grills is that, because of the simple design, you
clean it out after
every use. However, many people don’t
take advantage of the situation at hand and
simply
dump the ashes
out. Keeping a good wire brush handy to sweep
out the cooked on remains will make any further
cleaning jobs
much easier. Also, don’t think that because
you have one of those grills with the ash catchers
that
you don’t have to do any cleaning. Just
like with an internal stovetop, everything
you cook with
requires cleaning. So every time you use your
charcoal grill, clean the grate and brush out
the ashes and
the cooked on foods. What you will find is
that this simple procedure will cut down on
excess
smoke and
bad flavors. Periodically dig in there and
really scrap out all that stuff that just seems
to develop
on the
bottom of your grill. And at least once a year
get out a bucket of soapy water and give it
a really good
clean. You will find that you may need to touch
up the paint once in a while. When this occurs,
get a
can of grill safe paint (the folks at the local
hardware store will know exactly what you will
need). If you
do this, your grill will last for many years
to come and help you create great food, and
good times with
family and friends.
Gas Grills
An interesting feature about many gas grills
is that they have this setting on the regulator
marked “clean”.
This leads many people to think that this
is provides for a simple, “turn and
go”, way you clean
your grill. It helps makes things easier,
but does not solve the entire solution. Like
a charcoal grill,
you need to clean your gas grill every time
you use it. Make sure that the grates are
cleaned after you
grill and be sure to also brush off the sides
and lid after every use. Use the clean setting
to preheat your
grill, as it will burn up any food matter
that has fallen down into the grill. Regularly
you should lift
out the cooking grate and clean off the barrier
above the burners. This barrier might be
lava rock, briquettes,
or a variously shaped metal plate. No matter
the barrier material, it should be cleaned
of the cooked on grease
and food particles periodically.
Once a year
you need to perform a complete cleaning on
your grill. This requires that
you, in essence,
take the cooking and heating area apart to
do it. You start by disconnecting the gas
and then
lifting
out
the grill parts layer by layer. Once you
get down to the burner, make sure you inspect
it
thoroughly.
There
shouldn’t be anything that will get
in the way of the flow of gas. If the burner
is clogged, you will
have noticed uneven heat which makes for
poor grilling. If you can clean it, do so,
if not, replace it. If
your grill uses lava rocks or ceramic briquettes
you need to make sure that these are not
too heavily encrusted
with cooked on foods. If they are, replace
them so as to avoid the bad tasting smoke
that dirty rocks
can produce.
With everything out of the grill,
clean it completely with soapy water and
a brush.
Be sure to completely
rinse off the soapy water and/or any residual
grit that was loosened during the cleaning.
If the paint
is coming off, or if your grill is showing
signs of rust, then you will need to do
some sanding
and painting.
Be sure to purchase the appropriate heat
paint that you can find at most hardware
stores.
Once the cleaning
is complete, you are now ready to re-assemble
the grill, being sure to check to make
sure that all
connections
are properly connected and there are no
leaks. You can then turn the grill on. Let the grill
heat completely
before you cook again to make sure that
any
left over soap residue burns off.
^TOP
Winter
Cleaning and Prep
Get your grill ready for winter.
As winter approaches
each year, some of you may begin to think it's time
to pack your grill away until
signs of spring appear. There are a few things
that should be done besides simply forgetting and just
letting your grill sit under a foot of snow all
winter.
Of course that’s not what anyone plans on
doing, however due to the quick onset of winter,
especially
in the Northeast, it frequently happens that way.
The following will help you prepare your grill
for winter and avoid finding your trusty barbecue
rusted
and populated with squirrels and field mice next
spring.
To those of you in warmer climates, we
offer you the best of wishes during those mid January
cookouts.
Be
sure to send pictures to encourage the rest of us
GrillJunkies that hope is just around the “seasonal” corner.
Those of you that live in lands of snow however are
presented with a choice. You can pack the grill carefully
into a nice dry corner of the garage or shed, or
face potential frostbite by cooking outdoors in
a foot of
snowfall.
After a long summer of grilling you probably
have a good build up of black, greasy gunk in your
grill.
This gunk should be removed prior to winter storage.
You will be glad you did come spring when that ad
hoc
cookout request comes along. In order to do so, we
recommend that you follow the procedures in the Cleaning
Your Grill section. In addition to cleanup, you should
also make note of any part that is rusted through
and is in need of replacement. It is always safe
to assume
that you may not be able to find those parts in the
off season but you will know exactly what you need
when the stores roll out their barbecue and grilling
accessories selection next year.
With the shell and
all the components clean you can reassemble the grill,
being sure that all gas connections
are made you are leak free. Then Fire It Up one
last time to make sure that it is completely dry. Now
you can go over the metal parts with some cooking
oil or
spray. This little trick helps to repel any moisture
that might build up during the winter. Now you
should
cover your grill and park it in a place where it
will be sheltered from the elements. An important
note about
gas grills is that while a dry corner of the garage
is the perfect place for the grill, it is not the
place for the gas tank!. Never store propane tanks
in an
enclosed area. Even the slowest of leaks can flood
an area with explosive gas. It's best to keep the
tank in a well ventilated area, protected from
the weather.
If you have a charcoal grill the same
basic rules apply. But because of the simplicity
of a charcoal
grill,
you’ll have a much easier time of it. Charcoal
grills and smokers tend to only need a light
coat of oil over the cooking grates and don’t
need to be oiled down like a gas grill. When
spring arrives
always let your grill or smoker heat up completely
before you cook. This will burn off this protective
oil covering.
Be safe, be clean, and be prepared.
Enjoy!
^TOP |
