COMMUNITY DA ABW GRILL MASTERS LOUNGE

Weather has gotten better. Debating if I should slap a steak or a whole chicken? Or...whole wings? Hmmm
 
Fresh off the grill...
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I've been using one that's a heavy nylon or some shit specifically to avoid that, but at the same time, I usually only scrape it before I start cooking as a part of my cleaning, and I rinse it down with the hose rather thoroughly so the chances of there being anything left is pretty slim.
 
Black_Samson said:
Just saw on Reddit somebody’s Grill Daddy’s leaves metal shavings.

Just use an onion or wooden grill scraper.

Stop being lazy yall.
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I use to use a brillo pad, every know and then ill use it. But I'll use that wire brush that has tiny notch that you can scrape the grill clean. But usually I'll use the wire brush after I'm done grilling while it's still hot. Never really trusted this new stuff that's been coming out
 
I got the same grill @Goldie has. Got mine like in 2021. This was my first grill I bought. Mid-entry of grills. It works for me. The paint started coming off the smoker barrel after like 2 years. The fire got super hot during one of my cook sessions and that casued the paint to come off a little. I always greese the whole inside of my grill after every use. Canola oil or an oil with a high smoke point. That prevents rusting.

Learn heat management and you can work on any grill. It took me a while to learn heat management. A couple years in fact. I finally got my ribs smoking method down.

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That ash bucket comes in handy when I do long smoke sessions. Allows me to empty the smoke barrel while the ash is still hot, and then continue cooking.

Been thinking about getting a electric smoker, though. Im starting to lose patience with manual smoking, lol. I like the idea of turning on the smoker, put food in, and leave for a while.
 
loud-ninja said:
I got the same grill @Goldie has. Got mine like in 2021. This was my first grill I bought. Mid-entry of grills. It works for me. The paint started coming off the smoker barrel after like 2 years. The fire got super hot during one of my cook sessions and that casued the paint to come off a little. I always greese the whole inside of my grill after every use. Canola oil or an oil with a high smoke point. That prevents rusting.

Learn heat management and you can work on any grill. It took me a while to learn heat management. A couple years in fact. I finally got my ribs smoking method down.

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Yeah man that heat management is crucial.

Been learning that also. Can't be having burgers on the grill wit your temp nearing 500 degrees cuz you got all the vents open. Learned that the hard way once...twi...ok a couple times. Lol!

Especially when it comes to steak.
 
loud-ninja said:
That ash bucket comes in handy when I do long smoke sessions. Allows me to empty the smoke barrel while the ash is still hot, and then continue cooking.

Been thinking about getting a electric smoker, though. Im starting to lose patience with manual smoking, lol. I like the idea of turning on the smoker, put food in, and leave for a while.
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Aye get that shyt bruh. We got one and the 1st time my s/o smoked salmon...LAWD GEEZUS! By far the best tasting piece of salmon I've ever had.

Also an outside air fryer is good to have as well.
 
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