Now it’s time for propane flames to meet with forged cold steel. Turn up the heat and sit back while you watch the griddle plate blacken. The griddle will billow with smoke. That’s called “smoke point” and it takes about 30 minutes for your Blackstone to get there. So relax, grab a seat, and watch the smoke fly by. When all the smoke’s gone, you can turn off the griddle.
If the grates are really dirty, soak them a second time to help soften and remove more gunk without expending extra elbow grease. Or, try the new Sienna Grilltastic Grill Steam Cleaning System. Fill this electric scrubber with water, plug it in and in seconds the combination of the dishwasher-safe stainless steel brush head and hot steam will be blasting grease from your grates. (It cleaned our GH Test Kitchen grill so well, our recipe testers asked if they could keep it.) Finally, rinse the grates well and let them dry.
If you happen to be using an older Weber grill, or any other type of barbeque grill that wasn't coated with porcelain enamel, you'll need to season it before using it for the first time and sometimes reseason after seasonal storage. For example, when using a gas barbeque for the first time, always season it unless the directions specify not to. The procedure is the same for charcoal grills as for gas grills since it's the cast iron grates you're seasoning, not the gas or charcoal component.
The first thing you have to do is get it home safely. (I laughed and laughed when I heard this story). Apparently there is a vacant lot on the corner right next to the local WalMart. The employees at WalMart call this lot the Grill Eater Lot. There are several smashed up grills that ended up dumped in that vacant lot as their owners took the corner too fast and lost the grill out of the back of their pickup trucks (I totally need to drive over there and get a picture). So – a tip for the new grill owner – tie it down before you leave the store :-).
Cast iron grill grates conduct heat quickly and evenly, cooking and searing meat for that distinctive charbroiled flavor. But to achieve those delicious results, cast iron grill grates need proper seasoning and regular care. Seasoning cast iron grill grates when they're new keeps your food from sticking and can prevent rust to make the grates last longer. Cooking on cast iron helps to create a smooth, non-stick surface to minimize seasoning needs in the future. Cast iron is porous, and as meat cooks, fats and oils soak into the pores where they harden.
Grilling season is upon us, which means summer cookouts, burgers and barbecue, and long, warm nights in the yard. It also means it’s time to clean your grill. The same cooking process that makes those Instagram-perfect, flavorful char marks on your food produces carbon deposits on virtually every interior surface of your grill: the grates, flavorizing bars and burner tubes (on gas grills), and the firebox itself. Those carbon deposits aren’t just ugly; grease can stick to them and harbor bacteria, and carbon buildup can cause your grill to heat unevenly or prevent it from reaching full operating temperature, and burner tubes to fail.
Check the fuel lines for invisible openings. Create a mixture of soap and water. Make sure you stir the mixture around so it gets really sudsy. Then, use a paintbrush to brush the soapy mixture onto the fuel lines. Turn on the gas, and brush some more soapy water onto the gas lines. If any bubbles form on the gas lines, that indicates a gas leak. Immediately replace any fuel lines that exhibit signs of a gas leak.