Special thanks to Harrison, for sharing his parts expertise and personal quotes in this article and every day at Barbecues Galore’s local Edmonton South showroom.
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Q: What Is That Greenish-Yellow In My Barbecue?
A: “Unless your barbecue was at a rave the night before” that vibrant greenish-yellow is either a discolouration from the heat or a grill mold. In the case of it being a stain or a patina flat to a dry surface, do not worry and use the grill as normal. If, however, the discolour is raised, slimy or fuzzy, that is grill mold and because mold comes in all kinds, there is now way of knowing if it could be harmful or not.
Did You Know: ‘Patina’ is a green or brown film on the surface of bronze or similar metals, produced by oxidation over a long period.
Now is the time to deep clean your barbecue. Luckily molds begin to die at 160 Fahrenheit, but to be sure; heat your grill up to around 500 Fahrenheit instead and burn it off. After the grill cools, don gloves and a mask. It is now time to thoroughly scrape your grill, inner barbecue parts and wall inside the cooking box. Then, scrub the inside with a soapy solution of 50/ 50 dish-soap and water. Once more, burn off the soap by heating your grill up to 500 Fahrenheit. When it cools again, disinfect you grill with a 1 to 3 parts of White Vinegar to Water. Spray it on, white vinegar is a natural disinfectant and will mitigate any residual mold spores. After the harsh treatment, your grill grates probably need to be re-seasoned. To maintain a clean grill, we recommend grabbing a bottle of Brander Barbecue Cleaner & Degreaser, and use that after every 2-3 cooks just to be safe.
Q: My Cooking Grates Have Rusted; Do They Need To Be Replaced?
A: “Do you like iron in your diet? That is the real question!”
No, cooking grates may not need to be replaced just because of some rust. It would depend on the severity of the oxidation. A powder of rust is just a top layer on the iron. Simply brush it off and use the grill as normal. Any flaking however, cannot be simply ignored. Scrape off the flakes, as they are pieces of the metal; which has been pulled up from rust embedded under in the pores of the grate. Metal shards can be very hazardous to ingest. Then, re-season, as the new layer requires oiling.
NOTE: Scraping down the cooking grates, could result in them becoming thin and uneven. Time to replace the grates. OR, consider getting a new Barbecue.
Q: My Solid Stainless-Steel Grates Have Become Black Or Have A Rusty Patina, What Should I Do?
A: “That barbecue has become terminal, a new one is what the doctor ordered.” Sure, we want to sell you a new barbecue, but not at the cost of giving you something you do not need. Most of the time you can shine back up a solid stainless-steel grate, rather than hastily buying a new one.
Yes, we know scraping the grill can be tiresome, but there are new brushes, tools and accessories to help mitigate that ache in your elbows. Accessories such as the Weber Griddle Cleaning Stones. Although designed to clean a flat surface, these stones will grind and take the shape of any surface they are pressed into. And, for solid stainless grates they'll knock off that hard press char or rusty patina adhering to the grate (Just be sure not to do so with the cooking grates still in your barbecue, as it will create quite a mess). After, wash the grates to find that stainless has resurfaced.
Q: The LED Screen On My Pellet Grill Is Not Reading Correctly?
A: “Did you use the appropriately named pellets to your specific pellet grill?” Just kidding!
When a pellet grill is not reading accurately, you generally need to clean the temperature sensor with a fine grit sandpaper, as a buildup of soot can cause it inadequately respond. Also, make sure the wiring has no damage. However, if you did this and the temperature is still fluxing wildly, the temperature sensor might need replacing.
Q: The Ignition In My Barbecue Is No Longer Functioning.
A: “Did you ask it nicely? Sometimes it needs encouragement to really spark.”
Nope, that will not really help. This tricky to tell, what is at fault. Self-igniting piezoelectric valves, in particular one that is running Natural Gas, need their pilot channels cleaned from time to time. Otherwise, the gas may be pushed out the wrong direction or have trouble coming out in general. Likewise, the burner port holes directed at the pilot's arcing spot, needs to be clear of any obstructions.
Battery operated ignition systems can be harder to find out the issue. Listen for the click of the arcing. If the sound is coming from around the burners, you need to clean the burner ports or your barbecue's gas collector for the ignition. In the event of no sound, replace the batteries. If your battery module has a white or blue powder, that is a corrosion; and likely the reason your ignition no longer functions. However, if no corrosion is found and the ignition still does not work, make sure no wiring in the ignition system and electrodes are frayed or broken.
Ignition systems which have an ignition switch separate of the battery module, could also be the issue. As they can sometimes no longer allow the electric connection through when depressed. In a two-part ignition system, it is wise to bring in both the ignition switch and ignition module, as this may be able to be tested against an exact model or similar model, to narrow down the defective part to replace.
Q: Is The Ignition On My Pellet Smoker Working?
A: “Is smoke billowing out and you do not trust that as an indication!”.
Well, that is wise of you, as smoke from your pellet grill does not guarantee that it has ignited. Since, ash from the previous firing might stir up during the initial process, giving off the illusion of smoke or your pellets started burning, but then got snuffed out.
First and foremost, this usually means your ash pot is in need of a cleaning. Turn off the pellet grill and let cool; making sure the pellets have no embers, then clean out the ash pot. To check if the ignition rod is running, turn the controller on to smoke or the lowest setting. Using a long piece of paper, paper towel or newspaper, touch the ignition rod with the end of the paper for around ten seconds. When you pull the paper out. If it has burned the end, then your ignition is still working. Without the ash on the paper, a new ignition rod is safer.
Q: Is Seasoning My Cast Iron Grill Really Needed? And, Do Stainless Grills Require It?
A: “Cook with nothing but fat, spreading it all over and under your cooking grates?”
If not, then seasoning the cooking grates is important, as it creates a barrier reducing food from adhering to the grates. It also protects grates from moisture settling into the pores, preventing rust from breaking up the metal. In the case of stainless this is more for that barrier. So, YES, it is always a good idea to maintain a seasoning on you cooking grates. Let's get that oil. Not any oil though. We need an oil with a high smoking point, typically of 450 Fahrenheit or better.
Which oil to use?
Avocado oil has a smoking point of 520 Fahrenheit, while Peanut oil and Coconut oil are sitting right at that 450 Fahrenheit. If need be, Grapeseed oil has a smoking point comfortably at 420 Fahrenheit. You can do this in the barbecue, or in the oven (for oven use an old cooking sheet, fan on, window slightly open).
Bake at approximately 350 Fahrenheit to 400 Fahrenheit for 40 to 60 minutes to cure the grates.
Let the grates cool, before using them for your next cook. Note: multiple bakes, apply oil each time, makes for a stronger seasoning.
