Just got an LP grill and the manual says to
turn the burners on full and close the lid for
5 minutes to burn off oils before using and
optionally after using. Has anyone tried this
after cooking fatty meats and found their grill
easier or tougher to clean from doing this?

Replies from news:austin.general so far
have mentioned:

* cleaning only before cooking for rust
prevention depending on kind of grates.

* burning everything to ashes for 15-20min
which seems to be deteriorating his
procelain coating.

The grill (Coleman 2000 Series) has
porcelain-coated cast iron grids, what
looks to me like a stainless steel tent
for burning up drippings, stainless steel
burners, and iron walls.

Thanks for any more inputs.