I use wire brush on a dirty hot grill, to clean 95%, then before I use the grill next time I use an orange heavy nylon brush with ceramic bits embedded in the bristles to do a final clean on the cold grid. Works perfectly! I check the grid for steel wires. Many folks have asked how I keep such a clean grill, I say I eat food off this thing, it's as clean as my kitchen stove. Thanks for sharing, great content!
Royal Oak is a great affordable lump charcoal. Good choice! My understanding is that a lot of the competition brands are the same stuff, just more tediously selected pieces. I also use a wire brush and have never had trouble. This will be my third season with my Akorn. Thanks for the video.
Just got my akorn over here in Australia, used it on the weekend for pizza and short ribs the next day. I have been missing out. I use to clean my Webber Q with a wire brush.. until a bit of it ended up in my gum.
All the way. Looks great bud. Love me some grilled/smoked meat and veggies. I've had the same acorn for years but have never got around to getting the deflector stone. Just ordered it though. Can't wait to up my game. Thanks for the video.
All my life I never liked onions until a friend gave me 5 lbs. Of Vidalia's. Started with sauteing, delicious. Now I love them raw on a sandwich, unfortunately they are seasonal. Never thought about smoking them, got to give that a try.
I use the scraper with the plastic bristles and I use that and the metal scraper side when it's cold and then once it heats up I use the plastic side in the scraper part again quick never had any problem with the plastic melting and you don't scrape your seasoning off
i just bought one of these and im diggin the video! need to buy some gloves. For the brush situation, an old timer once told me to treat my cast iron grills like my pots and pans. i seasoned my grills on the last bbq and they (6) lasted longer than the rest of the bbq. gonna do the same with this one. keep kickin ass bud! helluva cook!
Loved your results, can’t argue with that. Thanks for posting this, and obviously your method worked, but since you poured a lot of fully lit charcoal into the firebox and had issues choking it off at first, what are your thoughts on putting unlit charcoal into the firebox and lighting it with a few coals to let the temp come up more slowly? Seems it would be easier to control temps as they climbed, but your method seems to have got to delicious food faster.
I still use the wire brush, but I like to run a wet towel over the grates before I season it. I've never seen a wire on the towel, but if I did, I'd buy a new one. Probably not a wire one at that point.
This. The grate temp and dome temp vary wildly and moreso the hitter you get. Lowe's sale a thermpro dual probe bbq thermometer for ~$30USD. A worthwhile investment. My gauge basically stops at 210-215 while grate temps are 250-290. Also. I can smoke a 5# chicken with half the charcoal it take to do a round of burgers on a normal charcoal grill. No need to do a chimney of coals. You'll just waste coal and overshoot.
Never use a wire brush because the grill plate needs to be seasoned to stop rust and the brush would take it off. I use a nylon brush which looks like hell but still works. Every now and then it pays to re-season your grill plate.
