Grill Cleaning Myths

Grill Cleaning Myths:

Myth #1 Seasoning your grill for more flavoring by burning old residue into fresh foods is FALSE. 

Actually to “season” your grill is more for function than a true smoked flavoring. To cook on last weeks food particles and char is similar to cooking in dirty pans.True grillers will keep a grill clean and “freshly season” the grill racks for new foods with a cooking spray or oil. Ash and foods from a BBQ’s past are carcinogens that will be smoked into your fresh grilling food. It is best to give your grill a deep cleaning at least 2x a year or more if your a heavy griller. Always clean the ash off the grates, flame deflectors and in the bowl. Use quality grill wire brushes on the grates followed with a through rub down with an onion or potato to insure no left behind bristles. Best yet throw away the grill brushes completely and try this product instead- GRILL FLOSS

Myth #2  Cooking meat well done or burnt is the best way to avoid food poisoning is FALSE.

There has been much research (CNN Report) into the link to cancer and well done or burnt grilling methods, medium to medium rare has been shown to be a safe zone for grilling meats. Vegetables have been giving a green light to crispen or char. Food will continue to cook for a few minutes after removing from your grill, cover with foil and give it about 5-8 minutes under foil to add additional cooking time to your meats. Best of all keep your grill clean and free of debris with a proper cleaning or hire a professional grill cleaning service and enjoy great grill times!

Myth #3 Cleaning with a foil grate canopy to burn excess leftover food into ash will be good enough to clean the grill is false and a really bad idea!

Weber & Charbroil both frown on this practice and for good reason, the concern is intense heating will damage the grill and it’s components, as well as cause a possible fire within the grill.

Charbroil –“The firebox could warp, the porcelain could overheat and bubble or burn off/drip off, the gas train (valves, manifold, hoses, tank) could overheat causing catastrophic failure, hot flue gases could be forced out through the various holes in the firebox.”

Weber – “Covering the cooking surface could trap gas and become a fire hazard and blocking the airflow causes very high heat that can damage valves, burners and supply lines that may make the grill unsafe to use.”