I don't clean my grill between cooks. When I grill direct I put loads of lit coals under the grate and burn and scrape off muck from previous cook, i then spin my grate around wait 5 mintues and repeate. this is obiously under high heat, and seems to work well.
How do I do the same when cooking minion method with just a few lit coals going in. I dont want to keep the lid off too long, to avoid ignighting unlit coals. it doest look hot enough to burn off residue and kill germs. but i dont want to put a big piece of meat on what looks like a dirty grill.
I have the same problem with my UDS as it never gets hot enough to sterilise the grill, and seeing as you don't want to give anyone else or yourself food poisoning I did some research and found a technique that works really well without the hot burn every time, apparently it's called hot water and scrubbing, I'm planning on giving it a go soon although I won't be using soap or you'll just keep stripping the seasoning of the grill.
I use a dishwasher or burn the residue off on my gas grill. I wipe the grill with oil before I cook, whether low nn slow or trad UK BBQ, not had anything stick yet (sorry typing with fingers crossed whilst touching wood )
The temp's that you'll want to reach for cooking low & slow will kill any germs and bacteria, but it'll still leave some of the grease and mess from the last cook.
Personally I get my cookers up to temp, then i'll take the grills out and scrub them with a screwed up peice of tin foil (I can't be bothered to buy another grill brush when this works just as well) and then i'll use some kitchen roll to wipe oil on the grills.
I wash them. I've got a sink in the garage plus one of those soaking pans for 57cm grills. As someone has already said you don't need to season stainless steel grills
At the start of this season, I did my cooking racks (both Traeger and Weber) with Oven Pride, which brought them up like new. Couldn't be easier - put the grids in the bag provided, pour in the cleaner, give them a swill around, and leave them overnight. Next morning, rinse them under cold water.
But I don't plan on doing that more than once a year - normally, I simply scrub the heated rack with a ball of cooking foil, which does the job nicely.
although I won't be using soap or you'll just keep stripping the seasoning of the grill.
