Richard Hinton
TVWBB Fan
I picked up an old Weber Q-200 off of CL for those quick, beat-the-rain cooks. But each time I want to use it, I spend more time scraping the rust off of the cooking grate than cooking on the darn thing. I can have my Performer up and running faster than I can prep the Q-200.
After every cook on the Q, I brush the grate, then either spray it with canola oil, or wipe it with Crisco, then heat on high for 5 to 10 minutes. But the next time I want to use it, the cooking grate is rusty as all get-out again.
Is the grate different material on the early model Qs?
Do I need to spring for a new enameled cast-iron grate or am I doing something wrong?
Thanks for your insight.
After every cook on the Q, I brush the grate, then either spray it with canola oil, or wipe it with Crisco, then heat on high for 5 to 10 minutes. But the next time I want to use it, the cooking grate is rusty as all get-out again.
Is the grate different material on the early model Qs?
Do I need to spring for a new enameled cast-iron grate or am I doing something wrong?
Thanks for your insight.