marty ilacqua
New member
I received my Q220 the other day and could not be happier with the ease of assembly, looks and heat I get out of this thing. I was suppose to have a cookout to try it out but things fell through so I only fired it up to see how hot it got and how quickly. It was near 100 degrees here in Texas so I'm sure that was a factor but the temp needle nearly went to the 600 degree mark in less than 10 minutes! Maybe that's normal but even my bigger Kenmore three burner never got that hot.
I am going to cook on it tonight for sure and have a couple questions about cleaning the PCI. First, the grates look like they are cast iron which require seasoning but they in fact are coated so no seasoning is necessary. In my research here and at other sites I am getting mixed instructions on the proper way to clean the grill.
At one place, a poster called Weber and the service rep said to do the following: Do not use cooking sprays as they contain water and could harm these grates (and I just bought two cans of Weber spray!!). Also, do not oil or season these grates at all, only oil the food. After taking off the food, turn up the grill to high and leave it that wait for 7 minutes to burn off the remains, then, let the grill cool. Next time before grilling, while the grill is still cool, scrape off the surface with a brass bristle brush.
I have never done it this way before but then again, I've never had PCI grates before. I have always sprayed or oiled the grates and I think several threads I've read at this forum recommend that. I used that Weber spray on my old grill the other night and it worked perfect with no flare-up and my food did not stick at all. I don't understand why Weber would make such a product and then tell you not to use it.
Also, when it comes to cleaning, I don't do a thing after removing the food. The next time around I simply turn it on high and brush off what remains, spray and put down the food. This is contrary to what Weber said above. So what method do you all use to clean these PCI grates?
On a related topic, how are meats treated that have been soaking in a glaze or marinade? It would seem to me that since you would not put oil on meat because it is already coated with the marinade, and if you do not put oil on the grates as recommended by Weber, how do you keep the meat from sticking? And with this heavy coating of glaze on the grill, would you not want to clean that off right away rather than let it sit until the next time?
I am going to cook on it tonight for sure and have a couple questions about cleaning the PCI. First, the grates look like they are cast iron which require seasoning but they in fact are coated so no seasoning is necessary. In my research here and at other sites I am getting mixed instructions on the proper way to clean the grill.
At one place, a poster called Weber and the service rep said to do the following: Do not use cooking sprays as they contain water and could harm these grates (and I just bought two cans of Weber spray!!). Also, do not oil or season these grates at all, only oil the food. After taking off the food, turn up the grill to high and leave it that wait for 7 minutes to burn off the remains, then, let the grill cool. Next time before grilling, while the grill is still cool, scrape off the surface with a brass bristle brush.
I have never done it this way before but then again, I've never had PCI grates before. I have always sprayed or oiled the grates and I think several threads I've read at this forum recommend that. I used that Weber spray on my old grill the other night and it worked perfect with no flare-up and my food did not stick at all. I don't understand why Weber would make such a product and then tell you not to use it.
Also, when it comes to cleaning, I don't do a thing after removing the food. The next time around I simply turn it on high and brush off what remains, spray and put down the food. This is contrary to what Weber said above. So what method do you all use to clean these PCI grates?
On a related topic, how are meats treated that have been soaking in a glaze or marinade? It would seem to me that since you would not put oil on meat because it is already coated with the marinade, and if you do not put oil on the grates as recommended by Weber, how do you keep the meat from sticking? And with this heavy coating of glaze on the grill, would you not want to clean that off right away rather than let it sit until the next time?