Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: I have a problem with a Char-Broil Professional 9000 gas grill . . . .
Subject: Re: Use and care of cast iron grate
I have a problem with a Char-Broil Professional 9000 gas grill I bought last year. It has a cast-iron grid cooking surface, which I had never seen before I bought this one. I figured it would be like an old cast-iron skillet - keep it seasoned and it would could cook well and impart a distinctive flavor.
This surface has turned out to be very problematic. I can't keep it seasoned because the higher grill temperatures burn off the seasoning.
Consequently, almost everything I cook, no matter how much I oil or butter it, sticks to the grate. Now, since it has been outdoors for nearly a year with no protective coating on the grid, it is beginning to rust badly, which is now coming off on the food. Help! What do I do? Regards,
Sorry to be slow getting back to you. Been riding the range a bit.
First: when you crank up to cook, heat the grates to smoking, then brush with a wire brush. Cool down and wipe with paper towel. At this point, I use trimmed fat to rub over the grates.
Second: If the grates are hot enough, the meat will sieze but will not stick. Wait until the meat releases before trying to turn. (Read the column on 'Steaks')
Third: After cooking, rub the cooling grates with a little oil/fat.
Char-Broil has a toll free number 1-800-241-8981 1-800-241-8981 if you want to check with them.