Why I DONT over Clean My Weber Kettle Grill | A Guide To Cleaning Charcoal Grills

[@RA-rf4nz]

I did a deep restoration clean when I got my Weber Performer for $50 on Craigslist about 12 years ago. I think it's time to do the second deep restoration clean at the end of this summer. I do brush the cooking grate before each use and of course empty out the one-touch cleaning system container whenever it gets full. I used a couple of cheap plastic putty knives to scrape most of the gunk off the inner kettle and lid. Then I spray and soak with Simple Green and follow up with stiff plastic bristle brush and serious elbow grease. Then I used a razor blade to do the detail cleaning on all the porcelain. I use an SOS pad to clean all the aluminum parts followed by a wet rag heavily dowsed with Bar Keeper's Friend. I finish off with dish soap and soft scrubber and rinse. It ends up looking almost new and ready for a decade of use. I only use charcoal -- although I tried a gas grill once and sold it on Craigslist after about 3 uses -- I really hated everything about it, never again.

[@lockedin24]

Personally, I wouldn't dump the coals in there and then sweep the bowl. Small chunks of charcoal can get under the sweeper blades and bend them. I would remove the slow and sear or baskets, open the vents wide open, then scrape everything down into the holes. You can shake the baskets to get rid of small chunks and ash, use the scraper to move them into the vent holes, and save your used charcoal. I loved everything else in your video! 🤘

[@sugar_peas]

I got my kettle from Facebook marketplace for $25. I did a deep scrubbing on it and replaced the grates and it looked amazing. Now every spring when I bring out the kettle, I use dawn power wash spray and a scrub daddy to clean the outside and inside, then bar keeper's friend and a scrub daddy to clean both grates.

[@tomwadek]

That’s a heck of a price!

[@sugar_peas]

@@tomwadek yeah I love the thing it got me into grilling and cooking. It's a green kettle with a one touch sweeper. It has a few rust spots on the lid but besides that it looks great and works perfectly!

[@roger80465]

Great job on the clean up. Since I also use the kettle as a smoker, I like to remove the vent wings in the bottom and bend them out just a little before reinstalling them. It is common for ash or a small piece of charcoal to get lodged underneath one of the wings of the sweeper which really messes with temperature control.

[@tomwadek]

Great tip!

[@kylek7005]

After 3 - 4 years I had carbon build-up flaking off the inside of the lid that required a little scraping/brushing to clean up. At first I thought it was the black porcelain but it was just carbon.

[@tomwadek]

Eventually it does need to be clean up a bit. Thanks for sharing.

[@lockedin24]

The carbon around the lip definitely works as a seal!

[@dbkfrogkaty1]

Nice video man. I guess I should give my Weber a interior cleaning. There is quite a bit of build up in the bowl. The outside is fine in my case. It stays under a cover!

[@tomwadek]

good to see you again, hope all is well.

[@dbkfrogkaty1]

@@tomwadek We're good now. Had to deal with Hurricane Beryl. Most of the Houston area lost power. Mostly from downed trees. The winds were really tough. Our power is on now thankfully.

[@StevenFrantz-m4i]

what do you do if the senter blades are stuck and cant move need help it was dads old kettle it set for years

[@tomwadek]

try to get under it with something as gently as possible.

[@sublidieminal]

I have heard in other videos that leaving ash in the grill attracts moisture and causes rusting and pitting on a grill. In your video you seem to not care about clearing the inside completely of ash, and write it off as no big deal. Does it affect longevity and prevent rust to remove the ash completely or not?

[@tomwadek]

Hi, so as I stated I live in California. I’m not too worried about rust but I can see that being a concern if you live in harsher climates. Hope that answers your question.

[@dhrtiwalter8670]

Reason you didn’t buy Weber with attached table?

[@tomwadek]

No, I wanted the hinged lid design and diffuser plate

[@erichumphries4662]

All you do is let the left over charcoal to burn for about 45 minutes. That gets rid of the bad stuff. Then brush your grill with safe brushes. Scrape your bowl once every 10 cooks with a plastic paint scraper. Thats it. If you try to get every spec off that grill all the time. 1. you dont need to. 2. youre taking youre seasoning off. Anything dangerous will not survive 300 to 600 degree charcoal. Oh and gas grills are garbage. If you have one throw it away!! get a charcoal grill.... Also if you are spending all your time needlessly cleaning every spec. Your desire to cook will fade quickly. My master touch is 8 years old with well over 500 cooks and still like new. As long as you do the above the webers never wear out. Try to keep in in a garage or basement. Letting it out in the elements will cause you to replace sooner than later.

[@boohoohoohoo]

solid

[@dpelpal]

I won't use charcoal grills and haven't for 15 years! Charcoal is just wayyyyyy too expensive, and I actually think you get better taste from a propane grill.

[@luminouslight3579]

Sounds like a skill issue.

[@dpelpal]

@@luminouslight3579 If you're having trouble with learning to use gas grills, theyre not that hard to learn. You just need practice

[@SmoothJK]

Charcoal tastes wayyy better. Propane grills are basically just outdoor stoves/ovens.