Grill TipsGrills, Barbecues & Food

How do I prepare my grill for spring?

Be sure to clean spider webs out of the venturi tubes as described below.

You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don’t worry. According to Howtocleananything.com, cleaning the grill is actually easier than most people realize, and you can usually forego the brushes, dirty sink and elbow grease if you start the day before you need the grill. However, use the following method only after checking with your owner’s manual. Some manufacturers warn against using oven cleaner on any part of their grill.

Lay a plastic bag on the ground, followed by a newspaper, then lay your grill on top of the newspaper. Spray liberally with an oven cleaner, and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn’t end up in your neighbors yard. Now instead of scrubbing and scouring, just let the oven cleaner do the work for you overnight. The next day, remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners, such as oven cleaner. Rinse the grill thoroughly, and then wash off any remaining oven cleaner residue with some soapy water. Rinse again, coat with a light brushing of vegetable oil, and you’re ready to go! It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season. How do I season the cooking grids for the first time?

For a new grill, you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools, coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking.

How do I clean the cooking grids?

As soon as the food is removed from the grill, brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush, never scraping the grill with the scraper that is usually attached to most brushes.

Then turn off the grill immediately. After the grill has cooled down spray vegetable oil, such as Pam, liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill, knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated.

Turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. Of course you may forget you are burning off your grill, and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times, meaning you will need to purchase new parts, or even a new grill, much sooner than you should have to.

If you feel you just must burn off your grill, once a month won’t really hurt anything, but religiously brushing for 10 seconds as soon as you’re done cooking and keeping the grills well oiled is all anyone should have to do.

To help make the grill easier to keep clean, don’t apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar, citrus or soy-based mixtures to help make clean up easier.

How do I clean the burner?

You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue, if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ, you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency, you can shut off the gas in an instant!

How do I clean the inside of my grill?

Remove the cooking grids. Using a soft brass wire brush, clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill usage. For supplies, see your dealer.

How do I clean the outside of my grill?

Do not use abrasive cleaners to clean any painted, porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch, with warm soapy water.

How do I clean the stainless steel parts of my grill?

According to the Specialty Steel Industry of North America, stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt, or other material, hinders this passivation process and traps corrosive agents, reducing corrosion protection. Thus, some form of routine cleaning is necessary to preserve the appearance and integrity of the surface.

Like any surface that is exposed to the environment, stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources, ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosivity and ease of removal. Frequently, warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water, bristle brushes, sponges, or clean cloths.

Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning, a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis, which leave water spots, it is advisable to wipe the surface completely with dry towels.

Fingerprints and Stains – Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately, these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately, they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again, this should be followed by a thorough warm water rinse. For more stubborn stains see the Specialty Steel Industry of North America’s web site.

How do I clean the aluminum parts of my grill?

This is the beauty of cast aluminum…all you have to do is hose it down. About once a year, take some detergent soap that you would use to wash your automobile, and wash your aluminum grill. With die cast grills, you can leave it outdoors all year round, regardless of the climate. (taken from outdoor-patio-furniture.info)

How do I clean spider webs out of my venturi tubes?

If you notice that your grill is getting hard to light or that the flame isn’t as strong as it should be, take the time to check and clean the venturis. Please refer to the phot os on our website. In some areas of the country, spiders or small insects have been known to create “flashback” problems. The spiders spin webs, build nests, and lay eggs in the grill’s venturi tube(s), obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback, and it can damage your grill and even cause personal injury.

Shut off, then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply.

About the author:

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Written By: Harold Wagner

All too often consumers seeking a high end stainless steel gas grill are won over by a manufacturer’s reputation, the look of the grill or other factors such as recommendations from friends or family. Now, this is a fairly large investment, as appliances go, and consulting an expert in the field could help in making an informed decision. A reliable gas grill specialist can help you evaluate the various features found in these high end grills and quide you to the best choice for the features you prefer. The simplest way to compare the manufacturers objectively, of course, is with a chart! Our chart compares Fire Magic, Alfresco, Kenmore Elite, Viking, DCS, Dacor, Lynx, Vintage, Weber Summit Gold D, Wolf, Altima, Turbo, ProFire, Phoenix, Tec, Solaire Infrared, Vieluxe, Lazy Man, Jenn Air, Holland, FrontGate, Capitol, Crown Verity, Ducane and Dynasty.

Some of the features on the chart are:

*BTU Output: How many burners, and how many BTUs are standard? You’ll need to do some math to determine the actual heat your food will receive. Ideally, you want to have over 95 BTU’s per square inch of cooking surface. How will you know? Take your total BTU’s and divide it by the primary cooking surface. So…. if your cooking surface is 660 square inches and the total BTU’s are 104,000 then 104,000 BTU’s divided by 660 square inches = 157 BTU’s per square inch. That would be a winner!!!

*Temperature Range: This is a very important characteristic if you like to do a variety of cooking. You’ll be able to do everything from searing steaks to baking pizza with a large temperature range.

*Burner material can consist of cast stainless steel, stainless steel sheet metal, cast iron, infra-red and even cast brass, which is used in commercial settings. Dual burners allow for indirect cooking and better heat control. Cast brass or cast stainless burners are your best bet. They will last longer and are more durable. Grease tends to burn through sheet metal easily.

*Infra-Red Burners are an option for those who demand a well seared steak. Thinking of an infra-red cooking system? Temperatures on an infra-red cooking system can reach up to 1600 degrees on some grills. Infra-red cooking allows for quick, high temperatures, which cuts cooking time and helps seal in juices — perfect for searing a steak. If blackened food or steaks are your taste preference – infra-red cooking is the way to go. If you plan on conventional cooking — go with a hybrid that offers infra-red and standard burners. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Rotisserie backburners are a popular option. Used to cook large pieces of meat evenly, rotisseries use a lot less heat than normal grilling. BTU ranges generally range in the 13-15,000 category but the best grills offer 18-28,000 BTUs. Meats cooked using a rotisserie are generally juicier, self-basted and slow roasted. Tip – look for a model with a drip tray to make cleanup easier. Be sure to compare available rotisserie space, especially if you want to roast a turkey or two.

*A Triple Gourmet Grill allows you to use gas, infra-red AND charcoal cooking! How versatile can you get!!

*An adjustable smoker box is perfect for those who enjoy the added flavor of hickory, mesquite or other wood to your meats. It makes smoking easy. Adjustable vents allow you to control the amount of smoke flavor to provide just the right taste.

*Warranty is one of the most important features to consider. Only the best grills offer a warranty against a condition called burn through which affects the burners.

*Does the grill you are considering offer a countertop model? These types of gas grills can be dropped into an outdoor kitchen which can be customized with your choice of tile, stucco or other solid surfaces, doors, drawers and other accessories like refrigerators or sinks.

*Cooking Grids: Stainless steel cooking surfaces won’t rust or chip. Porcelain cooking surfaces tend to chip and could flake off into food. No N.S.F. (National Sanitation Federation) affiliates use porcelain cooking grids.

*Cooking Grid Size: How many people do you regularly feed? The size of your crowd will determine how big your grill should be. Tip – make sure you can convert infra-red burners back to standard for large parties.

*Inner Liner: This accessory radiates heat more evenly to grill, directs dripping to tray and separates the valve and manifold from combustion chamber. This will prolong the life of your burners and reduce the chances of a grease fire. The grill hood covers the cooking surface and assists in trapping the heated air inside. Look for a double insulated wall hood. If you’re buying a stainless steel model, with a double insulated wall hood, it won’t turn a brown or blue hue. It will keep it’s shine.

*Stainless Steel Flavor Grids: This heat distribution system should be stainless steel for long life and durability. Flavor grids reflect all the heat up toward the grilling surface and vaporizes drippings. You can add wood chips and other flavor enhancers to your flavor grids to add some zest to your choice of meat.

*Fuel Conversion: Will your grill easily convert from natural gas to propane if you want to move it from the back yard to the street for a block party?

*Side burners provide versatility giving you separate controls for each burner. Side burners offer you additional cooking options and come with single or double burners. You can fry up some french fries or treat the team to sweet corn. The BTUs range from 12-17,000, but be sure to look for cast brass or cast stainless burners.

More Great Options:

*A power/wok burner will give you even more cooking diversity. Saute onions or boil lobsters! Brown butter or deep fry a turkey! Having a party? A power burner can accommodate a 26″ wok! With a range of 3,000 – 60,000 Btu’s, the power burner is a definite advantage for any cook!

*A full sear plate or briquette tray (which can also be filled with lava rocks or wood chips) under the cooking surface protects burners and allows for drippings to smolder which gives foods more flavor. Look for a model that will quickly flash the drippings eliminating flare-ups.

*Adding a warming rack will keep food warm and away from direct heat and also give you extra cooking space.

*Add a griddle to your side burner and enjoy breakfast alfresco!

Armed with this information, you should be able to define your needs and choose a grill that will give you many years of great food and good times. Enjoy!

About the author:

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Written By: Harold Wagner

All stainless steel burners are not created equal. When comparing burner systems, there are a few key points to look for. Most manufacturers use stainless steel sheet metal to make their burner systems. The downside of sheet metal burners is that they are prone to a process called burn-through. The manufacturer’s warranty covers sheet metal burners against rust-through, but does not cover against burn-through. To combat burn-through, select manufacturers use CAST stainless steel burners. The warranty on these burners does cover burn-through as well as rust-through, twisting, warping and any other problems.

Compared side by side it is plain to see by our photos at Gas Grills Now, that where a sheet metal burner is not as thick as a U.S. quarter, a cast stainless steel burner is a full INCH thick. Along with being thicker, note the placement of the burner ports on the side of the burner. On the sheet metal burners, the ports are exposed to grease drippings, and food particles, which can clog the ports and speed up the burn-through process. The cast burner is designed with a protective ridge, so that drippings cannot contact the ports.

There are several choices offered to the consumer: Cast stainless steel, Tube stainless steel, Sheet stainless steel, porcelain, cast iron and chrome burners.

* Stainless Steel: Sheet Metal burners are the least expensive. They are mainly used on grills under $800. A tube burner is better than sheet metal, but is still very thin compared to cast. The tube burner is a great place for high end grill manufactures to cut costs. They are not even as thick as a quarter. As far as I know, all tube burners do not cover burn through.

Cast Stainless Steel is the best. Look at the burner pictures and you will see that the cast is 1/4 inch thick.

Warranty covers burn through!

* Cast Iron: Cast-iron conducts heat better which makes it the preferred cooking surface for many cooks. To protect against the natural rusting process, cast-iron cooking grids have a porcelain finish which requires special maintenance.

* Porcelain: Porcelain enamel is essentially a highly durable glass which, with coloring oxides and other inorganic materials, is fused to metal at extremely high temperatures. Most grids are made of steel rods; some are coated with porcelain to make them rust resistant and easier to clean.

* Chrome: Chromium is a silver-gray, lustrous, brittle, hard metal that can be highly polished. It does Not tarnish in air, but burns when heated, forming the green chromic oxide. It is used in plating other metals because of its hardness and non-tarnishing properties. In alloys with other metals it contributes hardness, strength, and heat resistance. This is quicker to burn through. It takes about 1 to 2 years.

About the author:

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Written By: Harold Wagner