Grill Care & Maintenance
All cleaning and maintenance should be done when grill is cool and when the fuel supply is turned off at the control c NOT clean any grill part in a self cleaning oven. The extreme heat will damage the finish.
|Outside surfaces||Use a mild dishwashing detergent and hot water solution to clean. Then, rinse with water.|
|Lid (inside)||If the inside surface of the grill lid has the appearance of peeling paint, baked on grease buildup has turned to carbon and is flaking off. Clean thoroughly with strong solution of detergent and hot water. Rinse with water and allow to completely dry.|
|Interior of grill bottom||Remove residue using brush, scraper and/or cleaning pad. Then, wash with dishwashing detergent and hot water solution. Rinse with water and let thoroughly dry.|
|Cooking Grids||The porcelain grates have a glass-like composition that should be handled with care not to chip. Use mild dishwashing detergent or baking soda and hot water solution. Non abrasive scouring powder can be used on stubborn stains, then rinse with water.|
|Heat Plates||Clean residue with wire brush and wash with soapy water, then rinse with water.|
|Grease Cup||Regularly empty the grease cup and clean with dishwashing detergent and hot water solution.|
|Recommended cleaning materials||
Burning-off the grill after every use (approx. 15 minutes) will keep excessive food residue from building up.
DO NOT use cleaners that contain acid, mineral spirits or xylene.
- Connect a manual shutoff valve to gas supply line.
- Apply sealing compound or pipe thread tape of the type resistant to the action of natural gas must be used on all male pipe threads. Apply compound or tape to at least the first three to four threads when making connections.
- Attach one end of the Natural Gas hose to the side burner valve.
- Connect the other end, with the quick release connector, of the natural gas hose to manual shut-off valve. (As in the fig. shown on right)
- During any high pressure testing of the gas supply piping system at test pressures in excess of 1/2 psi (3.5kPa), your gas grill and its individual shutoff valve must be disconnected from the gas supply piping system.
- During any low pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.5kPa), your gas grill must be isolated from the gas supply piping system by closing its individual manual shutoff valve.
- Warning: Burner valves are pre-tested at the factory to operate on natural gas. If you wish to convert or change it, be sure to contact your grill distributor or dealer FIRST!
A great tasting substitute to use in the Brinkmann fryers is corn oil.
- Place the propane cylinder on the designated tank support area of the grill.
- Confirm that all burner control knobs are in the OFF position before activating the gas supply.
- Be sure that there is no debris caught in the head of the gas cylinder, head of the regulator valve, or in the head of the burner and burner ports.
- Insert the nipple of the valve coupling into the tank valve.
- Tighten the connection collar by turning it clockwise with one hand while holding the regulator with the other. (As in the fig. shown on right)
- Disconnect the propane cylinder from the regulator valve when the grill is not in use.
- Do not obstruct the flow of combustion air and ventilation air to the grill.
The perception that many people have is that stainless steel will not rust. Unfortunately, that is not the case in certain conditions. Rust marks are regular steel particles that have become attached to the surface of stainless steel. They may also occur if you are using a steel wool or wire wool scouring pad instead of a nylon scouring pad to clean your grill.
Rusting is a natural oxidation process and may appear on cast-iron and steel parts. Rust will not effect short term performance of your outdoor kitchen. Stainless steel grill parts will not rust. However, weathering and extreme heat can cause a stainless steel hood to turn a tan color. This is discoloration and is not considered a manufacturing defect.
In coastal areas, small rust pits may develop on the surface of your grill that cannot be fully removed by a cleaner. Concentrate bleaches and other solutions containing chlorine can also cause rust pits.
Discoloration– Cooking creates smoke that may eventually coat and discolor the stainless steel surface. To keep discoloration to a minimum, clean after each use. Grease fires will darken the stainless steel surface, but will not affect the integrity of the steel. Periodic cleaning of the cooking surface and the heat distribution plates helps decrease the risk of a fire.
Stainless steel must be cleaned to keep it looking beautiful and to maintain its ability to resist corrosion. The Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects the Stainless steel surface from further corrosion. When the surface is contaminated by dirt, sand, or other materials, this passivation process is hindered and corrosive agents are trapped, allowing corrosion to ocurr.
In addition to keeping your grill covered, routine cleaning is necessary to preserve the appearance and corrosion resistant properties of Stainless Steel.
After each use, let your grill cool and then wipe the grill with a soft, damp, soapy cloth and rinse with clean water. It is important to remove any food deposit, marinade or sauce residue from the surface as most marinades are highly acidic and can damage stainless steel.
DO NOT USE STEEL OR WIRE WOOL on your stainless steel. These will score into the stainless surface and allow corrosion to form. Make sure you clean, polish, and protect your grill on a weekly basis with a stainless lubricant to keep it looking like new.
When cleaning, remember to always rub or wipe in the direction of the grain or polish lines in the surface, not across them. Stainless steel cleaners are abrasive and may damage painted or plastic surfaces.
Maintenance will determine the longevity of your grill parts. So obtain all the material you need to make this process simple and easy. You will need a grill brush, soap-filled steel wool pads, a mild liquid soap, a sponge, and a non-metal scraper. Keep these items at arm's length to avoid a time consuming hunt that only makes the process tedious.
To clean off your cooking grates, run your burners on high for about 15 minutes or until the smoke stops. Then use your brush to clean the cooking grate. Be careful not to scrub too hard as this will damage the grate's coating. Clean the cooking grate before and after every use.
When necessary, use a soapy steel wool pad to remove smoke stains from your lid of. This should not become a regular cleaning method as steel wool may damage the stainless surface. So be sure to use a fine grade of steel wool, and scrub gently. You can also use this cleaning method on your heat plates. However, for stainless steel heat plates, it is best to use a sponge and warm, soapy water, as steel wool can scratch and damage the surface.
Keep the warming racks on your grill clean. Use soapy steel wool and scrub them lightly after every use to remove any greasy residue. The steel wool can also be used to clean the control panel and keep it in good shape. Be sure to rinse the warming racks and control panel thoroughly and dry them.
Take the time to wipe off any grease drippings that fall on the exterior parts of your grill, including the cart panels and shelves as grease can damage the paint on these surfaces. Use a mild liquid soap and a rag, making sure to rinse well afterwards.
Invest in a quality grill cover to protect your grill from the elements. Using a tarp or a low quality cover will only trap the moisture and will harm the surfaces on your grill. A good cover will not only protect it from rain and snow, but also from tree sap and bird waste.
First use: Before using your cooking grate, wash it thoroughly with dishwashing liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry thoroughly with a cloth or paper towel.
NEVER ALLOW TO RINSE DRY, OR WASH IN A DISHWASHER. Now season the grates to prevent rust and sticking.
Seasoning: A solid vegetable oil is recommended for the initial seasoning. Spread a thin coating of solid vegetable shortening over the entire surface, including all corners, with a paper towel. Do not use salted fats such as butter or margarine. Then, place the grates in barbecue. Turn burners to High and close the lid. Allow barbecue to heat grates for 1 to 1 1/2 hours. Turn all burners to OFF.
Maintenance (every time you grill): Don't do a burn-off after you grill, but rather leave the cooking residues on the grates to keep a protective coating on the iron. Then do a burn-off just before you grill. Gently brush off charred residues with a steel brush.
Notes: The more you use your cast iron grates, the easier the maintenance will become. If you store your grates for extended periods of time, grease very lightly with vegetable shortening and a paper towel. Store your grill in a dry place. If rust appears, it is an indication that the grates have not been seasoned properly or enough or the burn-off method has been used after grilling. You must begin the seasoning process again.
The key to the perfect barbecuing experience is great timing. Unfortunately, it's easy to overcook or char your grade A cuts if you are burrowing through your drawers for utensils. Plus running to and from your grill extends the cooking process and cuts down time to enjoy with your loved ones. Preparation is the common ground for both grilling experts and enthusiastic amateurs alike. So make sure you have everything you need by revising the list below.
- A Cleaning Brush - If you are grilling for a large crowd, having a cleaning brush nearby is essential when you swap out meats and vegetables to eliminate the residual buildup.
- BBQ toolset with a long reach and quality grips-Keep your forearms sear free. Get the reach and versatility you need from a quality BBQ toolset.
- Frying Needs - Have a quality pot and strainer handy to easily fry and serve your fried foods.
- Spices - Are your spices near the grill and easily accessible?
- Sauces - Are your sauces near the grill and easily accessible?
- Basting Brush- A quality basting brush is a grill master's best friend for quick and easy sauce application. Having several basting brushes allows you to postpone cleaning and not worry about mixing the flavors if you are using multiple sauces.
- Extra Propane or Charcoal. - If you are grilling for a large crowd, remember to have backup fuel handy. Keep an extra tank of propane or a bag of charcoal on the side to avoid having to run to the store.
- Cooking/ Meat Thermometers - For the best cooking results, cook your meats with a Cooking or Meat Thermometer. This method is more exact and can be used in combination with a traditional timer.
- Timer - A timer is a great way to monitor the cooking progress of your meats. It will help you remember to check with the thermometer.
- Plan ahead - If you are cooking for a large crowd and your warming rack is too small stow all of your meats, plan out your cooking times. Start with the meats that have longer cook times and end with the ones that require less time. Also, if your platters don't have lids, make sure you have plenty of aluminum foil to keep everything hot.
- Lighting - For moonlight parties, make sure you have a grill light and a flashlight handy. This will facilitate reading the temperature on your thermometer and the flashlight will help in case you drop something in the grass.
Using a Meat Thermometer
Simply insert the thermometer through the fat side of the meat, being careful not to touch bone. Bone conducts heat faster and will give you a false reading. The sensing area of thermometers is approximately 1 inch to 2 inches long and this area must be completely inserted in the thickness area of the meat.
- Rare - 125 degrees F
- Medium Rare – 130 degrees F
- Medium – 135 degrees F
- Poultry: Insert it in the inner thigh area near the breast of the bird, making sure to not touch bone.
- Red meat, roasts, steaks or chops: Insert in the center of the thickest part, away from bone, fat, and gristle.
- Ground meat and poultry: Place in the thickest area of meat loaf.
Using CharcoalIt is important to remember that heat generated from coal must be carefully monitored. It is best to use a low temperature to keep the meat tender. However, you can increase the temperature to medium or high depending on your recipe or cut of meat.
The following tips will help make your grilling experience more enjoyable.
- Lightly oil the cooking grates with vegetable oil before cooking, so that food does not stick to them.
- You can use a chimney starter or electric starter to light the charcoal fire. Before you start cooking, make sure the briquettes turn to a white color.
- Close the lid, lid vent, ventilation dampers on the bowl to extinguish the charcoal. When the charcoal has cooled down, transfer it into a metal container. Submerge the charcoal in water if necessary.
- Allow grill and ash to cool down completely. Then make sure to empty the accumulated ash on the bottom. Do this after each use.
- Always store charcoal briquettes in a dry place. Moist briquettes are very difficult to burn.
Using your Rotisserie Kit
Roasting with your Rotisserie Kit is a great way to cook whole chicken, and roasts evenly, giving them a golden color. The ceramic Rotisserie Burner on the back panel of your firebox (available on certain models only) creates an even heat source to ensure thorough cooking. This burner can be used by itself or in combination with your tube burners to create a higher temperature.Here are steps that will help you with the rotisserie:
- Install your motor and motor support before turning on the grill.
- Turn your Rotisserie on high, close the lid, and allow the grill to heat as you prepare the meat.
- Truss whole poultry with food safe Cotton Butcher's Twine to keep the wings and drumsticks from flopping around.
- Insert the rotisserie forks into the meat before sliding everything onto the rod.
- Open the lid and carefully insert the rod into the motor, making sure the roller on the opposite extremity is sitting in the slot on the side panel.
- Close the lid and turn on the motor.
Cleaning UpCleaning food residue
Residue builds up fast and just gets tougher to clean if neglected. Burning off the grill after every use (approx. 15 minutes) will keep excessive food residue from building up. If you clean your grill before and after cooking will ward off nasty residue.
Recommended cleaning materials: Mild dishwashing liquid detergent Hot water
Nylon cleaning pad Wire brush
Paper clip Putty knife/scraper
DO NOT use cleaners that contain acid, mineral spirits or xylene.
Maintaining Outside surfaces
The exterior appearance of your grill is just as important to maintain as the interior. Use a dishwashing detergent and hot water solution to clean and rinse thoroughly with water to keep your BBQ looking like new.
Maintaining Inside Surfaces
Cleaning the Inside of the lid
It is important to remember to clean the inside of your lid as well. If the inside surface of the grill lid has the appearance of peeling paint, baked on grease has turned to carbon and is flaking off. Clean thoroughly with a strong solution of detergent and hot water. Rinse with water and allow it to dry completely.
Cleaning the Inside of the firebox - Keep the firebox clean to minimize grease flare ups and extend the life of your grill. Remove residue using brush, scraper and/or cleaning pad. Wash with a dishwashing detergent and hot water solution. Rinse with water and dry.
Cleaning your Cooking Grates - The porcelain grates should be handled with care. Use a dishwashing detergent or a baking soda and hot water solution. Non-abrasive scouring powder can be used on stubborn stains. Rinse with water. If you need to scrub them, use a nylon brush to gently remove residue.
Cleaning your Heat Plates - Residue from acidic or salty marinades will eat away at your heat plates. So keep them clean. Use a wire brush, soapy water and rinse thoroughly. After drying them, spreading a thin coat of vegetable oil on them before storage will help maintain them.
Cleaning your Grease Cup - Keep an eye on your grease cup. Although this doesn't need to be cleaned as often as your other parts, periodically empty the grease cup and clean with a dishwashing detergent and hot water solution.
Covering Your Grill
Taking good care of your grill is the key to keeping it looking like new. There is no better way to protect your grill from the elements than investing in a quality cover. So protect your BBQ whenever it's not in use to keep it looking great all year round.
If you need a grill cover for your BBQTEK grill, visit the My Grill section, find your grill and click on the Accessories tab.