Try putting aluminum foil over the grates when you're finished cooking.
Run the temp at high and cut things off when the smoke clears. It's
the barbecue equivalent of the self-cleaning oven.

Nonny

Jack Sloan wrote:
> "DGD" > wrote in message
> ps.com...
>> On Apr 8, 10:37 pm, "Kent" > wrote:
>>> "Edwin Pawlowski" > wrote in message
>>>
>>> ...
>>>
>>>
>>>
>>>> "DGD" > wrote in message
>>>> ups.com...
>>>>> These simply seem to be single burner tubes. How do they
>>>>> compare to the old burner styles. Seems that one would need more of
>>>>> them to provided the coverage, and hence use more gas. True?
>>>> Use of gas is related to heat output. A grill capable of say, 30,000
> Btu
>>>> will use a given amount of fuel no matter the burner material,
>>>> configuration, or shape. My Vermont Castings has a couple of SS tubes
>>>> with holes in it. Simple, durable, still working perfectly after 6 or
> 7
>>>> years now.
>>>> My grates are porcelin coated cast iron, the best of all worlds. No
>>>> corrosion, heavy, good heat transfer.
>>>> As for the outer SS, I'd not go that way as it wold be a bitch to keep
>>>> clean and sparkling.
>>>> Check out the Vermont Casting Signature series if you want a well made
>>>> grill. Not the cheaper versions at the big box stores.
>>> I'm in full agreement with Edwin regarding grates. Changing to
>>> porcelin coated cast iron grates made all the difference in the world.
>>> There's still not enough heat output to grill a steak to "char-rare".
>>> It's great, however, for fish other stuff.
>>>
>>> Kent
>> This is what I am somewhat confused about. I have had porcelain
>> covered grates that broke down and rusted (from a Broil King bbq).
>> Their replacements did the same in very short order ( in less than 2
>> years). So I am a bit off porcelain covered grates. How does one
>> distinguish between a good quality porcelain covered grate and a not-
>> so-good one? Have read elsewhere on this group that Cast Iron is the
>> only way to go but requires seasoning (periodic?). I leave my bbq out
>> all winter (Ottawa, Ontario). The thing that really seems to suffer
>> are the grates. The rest of the bbq is wearing relatively well (have
>> had it more than 6 years). Still lean towards to SS, simply because
>> of the corrosion issue, but have yet to find any information as to how
>> long one can expect this type of grate to last.
>>
>> Doug
>
> I'm with Doug on this one. Porcelain covered cast iron have rusted out in 2
> seasons twice on me...Went with a grill with larger diameter ss grates and
> havn't had a problem in three years. Yep, they're not pretty and sparkely
> but they get burnt off each time I use 'em so they're great.
>
>

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