I will just leave this here


 
Bruce said:
Yah, almost like a grill cleaning/maintenance operation instead of a rehab operation.
Click to expand...
Thats pretty much my MO.... people too lazy to actually clean their grill pretty much give them away --- I scrape and pressure wash to 'good enough' clean and list them. Not many are willing to pay a premium for a perfectly cleaned firebox and its just not worth my time to do so --- reality is that that is the cleanest the grill will ever be until it gets handed off to someone OCD enough to do it. Hell.... even my neighbor was complaining last night that his grill was 'flaring up' while cooking chicken --- I mentioned that he probably needs to scrape down the flavor bars and grease pan...... His reply was 'maybe next time.... or next spring'. Its a mindset that is just way too pervasive.
 
We always did the hot burn off when starting the grill. All burners on high until the grill was really hot and then we'd scrape the grill and start cooking.
I wonder if this procedure helped melt the grease from the previous cook in the drip tray and let it flow into the little grease pan underneath. the reason I am wondering is that I don't remember my dad ever scraping out the drip tray in his '87 Genesis. I never did in mine that I got in '92 until I learned that it might be a good idea many years later. When I finally did scrape it out there wasn't really that much to scrape but there was enough to probably contribute to having rust issues but we never had the big grease infernos.
I wonder if not doing the high heat burn before every cook causes a buildup of grease in the drip tray and therefore the flare ups?

Gerry
 
When I first got my Genesis in 92, I didn't have a clue about that grease tray. I simply thought you throw away the soiled foil pan and let 'er rip. Until 1 day it went up in flames. Thank heaven I had an extinguisher nearby. A phone call to Weber and they asked if I'd ever cleaned that. It was an awful mess
 
I haven't actually been using my SilverB or 1000 much (at all...) but my 2 burner Spirit(I) I know tends to be a grease pit. I 'could' burn it off before or after each cook, but that would just ensure a grease fire once it gets over~400-450 --- it 'tells' me its going to flare up by gurgling and bubbling right before it ignites. I've just learned to live with it and cook low on it or make sure I scrape it regularly if I'm gonna run it hot. The slope on the drip pan is just too shallow to drain the grease/fats and it only gets worse as the chunks and debris builds. At least they made it easy to remove the drip pan -- without the grease tray -- to make cleaning easy.

The Q now..... Weber did that one RIGHT - it seems like the grease/fats drain really well on it! I'm amazed at how fast the little foil pans fill with grease --- and it doesn't seem to matter that there are chunks and debris in the fire box either. I don't usually run it hotter than ~475ish - but I still have yet to have a grease fire in it. I'm still amazed that I can flip a burger and have a grease flare up and just close the lid and it goes out! Same with skin on chicken thighs - at a lower heat - but still nice not having to worry about grease flare ups.

I guess I now know the signs of an impending grease fire - and take measures to make sure I don't have one when needed - without a bunch of bitching and moaning about it.
 
G Schafer said:
We always did the hot burn off when starting the grill. All burners on high until the grill was really hot and then we'd scrape the grill and start cooking.
I wonder if this procedure helped melt the grease from the previous cook in the drip tray and let it flow into the little grease pan underneath. the reason I am wondering is that I don't remember my dad ever scraping out the drip tray in his '87 Genesis. I never did in mine that I got in '92 until I learned that it might be a good idea many years later. When I finally did scrape it out there wasn't really that much to scrape but there was enough to probably contribute to having rust issues but we never had the big grease infernos.
I wonder if not doing the high heat burn before every cook causes a buildup of grease in the drip tray and therefore the flare ups?

Gerry
Click to expand...
I think there's something to that Gerry. I do most of my cooking in the middle of the grill with the middle burner off, indirect. When I light the grill for the next cook I almost always get a small grease fire in that middle area where the previous cook was located as I also do a burn off with all three burners on high before scraping the grates clean.
 
Jim Weber said:
Thats pretty much my MO.... people too lazy to actually clean their grill pretty much give them away --- I scrape and pressure wash to 'good enough' clean and list them. Not many are willing to pay a premium for a perfectly cleaned firebox and its just not worth my time to do so --- reality is that that is the cleanest the grill will ever be until it gets handed off to someone OCD enough to do it. Hell.... even my neighbor was complaining last night that his grill was 'flaring up' while cooking chicken --- I mentioned that he probably needs to scrape down the flavor bars and grease pan...... His reply was 'maybe next time.... or next spring'. Its a mindset that is just way too pervasive.
Click to expand...

This is me some times. I end up with lots of stuff going on and cleaning my gasser ends up low on the must-do list. Front Control E300s collect crud on the lower deflector shields. If they catch fire I'll move food to the cool side and let it burn off.
 
If this were lower, I would pic this for the bottom wire rack and the black shelf trim end caps to save for a Genesis Platinum Grill

5403.jpg

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