Steve Calvin wrote:

Maybe I'll give the SS a try seeing as how I need to replace my coated
CI's. Doesn't the stainless "crud" up and look "funky" though even
after being brushed?

--
Steve

Steve, when I cook things on the grates, there's a certain and expected
amount of residue. As discussed, I generally give the grates 10 minutes
or so to heat up, hit them with the wire brush (spray if needed) and
toss on the vittles. The only "crud" I have difficulty with is when I
carmelize on the KC Masterpiece, Bullseye or other similar sauce. I
don't do that often, since I prefer Memphis style in the Bradley,
instead. However, when we get company from KC or central MO, they don't
consider anything but a KC style of ribs to be real barbecue. Rather
than try to educate them, I just comply. . . and also enjoy them as
well. Grin

Another reason for the preheat is that I like to get my ceramic flame
tamers up to heat before adding meat. I like the flavor the vaporized
drippings add, so this gets a leg up on that as well.

When I preheat with aluminum foil on the grates for a severe cleaning, I
always brush or spray to prevent sticking, Oddly, my home made IR grill
actually gets too hot to let things stick. I've never, ever, had to do
more than blow the ash off the inverted V grates, there.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.