British BBQ Society Forums

The seasoning helps protect some parts and keep the shine down which I would argue makes a new weber run hotter. However it can get to falling on food levels so I give mine a deep clean once a year to get rid of some of that.

Thanks for the advice gents. To be honest I was hoping that might be the case, the thought of deep cleaning after every cook was a bit soul destroying. The cooking is great, the eating is better, the cleaning...not so much fun.