General Question

mtirado's avatar

How do I effectivley clean my weber grill?

Asked by mtirado (137points) May 24th, 2010

I have had a little charcoal weber grill for about 2 years and its starting to look a little rusty ( even though we brush it down on a regular basis), is there a really good cleaning remedy/solution to get all the build off up?

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6 Answers

krzdkanga's avatar

The stuff that builds up on the metal grate of a grill is nothing to be too worried about. The grill burns hot enough that anything that you need to be worried about will die and the stuff you need to be worried about is microscopic so it would be there even if your grill were to look as shiny as the day you bought it. So just make sure you cook your food thoroughly and you’re good to go.

krzdkanga's avatar

And if your grill is newer (any time this past decade at least), if is probably not rust. At least not on the actual grill part. They make that stuff out of rust resistant stuff and it works. It’s probably just carbon charred stuff from the food you’ve made on it. Like I said, it shouldn’t be anything to worry about.

YARNLADY's avatar

If it’s the part you cook the food on, buy a new part.

anartist's avatar

If you want it to look clean even though you can cook on it as is as @krzdkanga says, use spray oven cleaner [like Easy-Off]. Just be sure to wash it thoroughly afterward as the oven cleaner may be toxic.

As @YARNLADY says, parts of Weber grills are replaceable, the charcoal-holding screen as well as the cooking grill and other bits.

You can’t clean off rust with water and cleaner, that will make it rust more. If you have rust and use rust remover you would have to repaint. Just keep an eye on the rust and ditch it if it becomes bad enough to make holes in it.

PupnTaco's avatar

Exterior rust is not a health problem. I’d just keep it covered.

If the grill grate is rusty, replace it. Best practice is to keep the grate clean by scrubbing it top & bottom while hot using a long-handled grill brush.

Interior on the lid, you’ll see what looks like black paint flaking. That’s just carbon buildup – wipe it off if it gets too flaky.

Interior on the bowl, a little grease and soot is fine, even preferable. Builds up a “flavor history.” :)

If you’re cooking something really fatty, use a foil pan on the bottom coal grate to catch drippings.

Otto_King's avatar

I only use metal brush on the grill. Every chemical you apply on it, is gonna end up in your stake. And as the first commenter said, on that couple of hundred degree Celsius no bacteries can survives…

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