Quote:
Given that mine now has lovely mold spots all over the interior
Mmmmm.... Yummy!
When I'm done grilling, I'll turn all the burners on "high" for a post burn-off while I'm eating. This gets the gill up past 700 degree's and eliminates any juices or grease left over. Most of the time there is just white ash left, which can be easily brushed off the next time I fire it up. Granted, I'm hooked into my natural gas line, so I'm not worried about running out of propane.
Once a year, I'll tear the whole thing down and give it a "proper" cleaning.
On that Weber you're looking at, the ENTIRE BOTTOM of the pot is actually a drip tray that slides out. It makes it really easy to clean all the garbage that falls down there.
The other thing - I was always taught not to cover my BBQ or A/C. My old man was a beleiver in "it traps moisture and rots out sooner". Seems to have worked for the both of us.
Shawn
Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125
I think I'm developing an addiction.
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