Last week, I finally got around to doing a really good deep cleaning of the grill my FIL gave us four years ago when we moved down here.
The reason is one part laziness and two parts, not doing it during the window when it’s not too hot and not too cold down here. To be fair, I'm certain FIL never deep-cleaned it either.
There was a lot of dirty, caked-up grease, charred food bits, ashes, and carbon.
I watched a few YouTube videos on the best way to do this, and while most of them are fairly the same, there are some nuanced differences between content creators.
Some say it's okay to use an Easy Off-like product; others are purists and say to avoid chemicals.
I will note for next time that it is better to take the grill apart and work from the inside out instead of outside in, like in the videos.
Also, you are never going to get your grill to look like it did before you used it the first time, or even how it did the first month. you have to decide how much effort you want to put into it and I decided six hours of scrubbing, scraping and brushing was sufficient to get me through another season. I also opted to replace the rusted heat shields (or falvorizors as some call them).
I will make an effort to deep clean more than once every four years, though. Ideally, twice a year but since we don't really do as much grilling as we did back in Chicago, once a year might be enough.
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