Hi,
I bought a BBQ Galore Bar-B-Chef Texas charcoal grill about a year
ago. This grill has three cast-iron grates for the cooking surface.

When I first received the grill I followed the seasoning directions -
clean the grates, coat them in crisco, and heat them in the grill.

Since then, after cooking I've scraped the grates and scoured them
with a wire brush immediatly after taking the food off. I then have
liberaly applied canola oil to the grates (again before they cool).

However, I'm still getting significant amounts of rust on the grates.
I've tried scraping them, cleaning them, and reseasoning but the rust
reappears.

What am I doing wrong? Any advice is appreciated.

Thanks!
Plato

If they are on a hot grill, you are burning off the seasoning each time you
cook.

Are you sure they are cast iron? Most are mild steel bars, which are going
to rust.

I'd probably not clean them right after you cook. Just heat them up next
time right before you cook and hit them with the wire brush. Mop on oil if
you need to to prevent sticking.


Oh, and you can rub a split

Spud

on the grates to prevent sticking also.

"Plato" > wrote in message
...
> Hi,
> I bought a BBQ Galore Bar-B-Chef Texas charcoal grill about a year
> ago. This grill has three cast-iron grates for the cooking surface.
>
> When I first received the grill I followed the seasoning directions -
> clean the grates, coat them in crisco, and heat them in the grill.
>
> Since then, after cooking I've scraped the grates and scoured them
> with a wire brush immediatly after taking the food off. I then have
> liberaly applied canola oil to the grates (again before they cool).
>
> However, I'm still getting significant amounts of rust on the grates.
> I've tried scraping them, cleaning them, and reseasoning but the rust
> reappears.
>
> What am I doing wrong? Any advice is appreciated.
>
> Thanks!
> Plato


Stop cleaning the grates!
I leave the residue on until the next cook, then after the grill heats up I
brush it down if it needs it.
I suggest you reseason the grates in the oven at about 350º for around 90
minutes, then stop trying
to keep everything sparkling clean. It works for me.

> Any advice is appreciated.

I recall SWMBO spraying Pam into a hot non-stick pan, and after a while of
doing this that stuff just wouldn't come off the pan, no way nohow. So I
started seasoning my dutch ovens with Pam. They get charcoals put right on
'em, which burns off any seasoning. So as soon as the food is cooked I spray
the outside with Pam (generic equivalent) and no rust. So far.

I wouldn't clean them so thoroughly after cooking, to echo Spud. Let some
stuff accumulate on there, let it bake in a bit, too. Once a year I heat up
the grill to a satisfying smoke to clean out the grungies, then we let it
season a bit. Next spring I'll do the burn then spray on some Pam.

-John O

"Plato" wrote in message > Hi,
> Since then, after cooking I've scraped the grates and scoured them
> with a wire brush immediatly after taking the food off. I then have
> liberaly applied canola oil to the grates (again before they cool).
>
I suggest that you leave the grates with whatever residue after cooking.

Then the next time you get ready to use, take a wadded up piece of foil and
rub the grates -
You will be surprised how well it cleans off the old residue.

In the meantime, the reidue will keep the grates from rusting.

At least it works for me.

Bob

> Then the next time you get ready to use, take a wadded up piece of foil
and
> rub the grates -
> You will be surprised how well it cleans off the old residue.
>


That's a handy tip. I'll try it.

Spud

"Bob" > wrote in
link.net:

>
> "Plato" wrote in message > Hi,
>> Since then, after cooking I've scraped the grates and scoured them
>> with a wire brush immediatly after taking the food off. I then have
>> liberaly applied canola oil to the grates (again before they cool).
>>
> I suggest that you leave the grates with whatever residue after
> cooking.
>
> Then the next time you get ready to use, take a wadded up piece of
> foil and rub the grates -
> You will be surprised how well it cleans off the old residue.
>
> In the meantime, the reidue will keep the grates from rusting.
>
> At least it works for me.
>
> Bob
>
>

Hello,

Sorry for the late post. I tend to lurk all of the time and poke my nose
in a little!

I just bought the same grill this summer and love it but I've only used
it about 20 times or so. I only use it for grilling as I have a WSM.
There probably will be some more work with this grill than my last:
"The Happy Cooker". BTW, has anybody owned one of those?! I don't
believe they make them anymore. Just like a Weber but with a moveable
fire grate. Good grill but too small of a fire grate.

Anyway, I originally did my seasoning in the oven. I figured there would
be more control. The grates came out great. I would take the advice
above and reseason in this manner.

Here are my learnings so far and some are covered above:
1) Since the grates are cast, you don't need as hot of a fire. You can
burn the seasoning off. The grates can get very hot! I believe the
instructions talk about this.
2) Don't scrub the grates! As soon as I take the food off of the grill,
I rub the grates with a very wet golf towel.
3) When the grates have cooled a little, I have a small rag that I dip
in Crisco and coat the grates.
4) About this time, my food has rested, juices have settled and I'm
ready to eat.
5) On one occasion, I lowered the fire grate and rubbed the underside of
the grates with the towel and applied the Crisco.
6) Keep them in good condition. I emailed support and one replacement
is above 20 bucks!

I believe that's it. I cooked a nice piece of salmon the other week and
it didn't stick at all. I did use a nice amount of Olive Oil for
coating.

Good Luck,
Chris

Stump > wrote in
:

>
> Hello,
>
> Sorry for the late post. I tend to lurk all of the time and poke my
> nose in a little!
>
> I just bought the same grill this summer and love it but I've only
> used it about 20 times or so. I only use it for grilling as I have a
> WSM. There probably will be some more work with this grill than my
> last: "The Happy Cooker". BTW, has anybody owned one of those?! I
> don't believe they make them anymore. Just like a Weber but with a
> moveable fire grate. Good grill but too small of a fire grate.
>
> Anyway, I originally did my seasoning in the oven. I figured there
> would be more control. The grates came out great. I would take the
> advice above and reseason in this manner.
>
> Here are my learnings so far and some are covered above:
> 1) Since the grates are cast, you don't need as hot of a fire. You
> can burn the seasoning off. The grates can get very hot! I believe
> the instructions talk about this.
> 2) Don't scrub the grates! As soon as I take the food off of the
> grill, I rub the grates with a very wet golf towel.
> 3) When the grates have cooled a little, I have a small rag that I
> dip in Crisco and coat the grates.
> 4) About this time, my food has rested, juices have settled and I'm
> ready to eat.
> 5) On one occasion, I lowered the fire grate and rubbed the underside
> of the grates with the towel and applied the Crisco.
> 6) Keep them in good condition. I emailed support and one
> replacement is above 20 bucks!
>
> I believe that's it. I cooked a nice piece of salmon the other week
> and it didn't stick at all. I did use a nice amount of Olive Oil for
> coating.
>
> Good Luck,
> Chris
>

OPPS, sorry. The grill I bought was the Bar-B-Chef Charcoal grill.
Didn't know gas grills came with cast iron grates!

Chris