Weber Kettle Grill Cleanup and Maintenance Tips
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- Опубликовано: 28 авг 2024
- If you have a new kettle grill and what to keep the buildup in the bowl and on the grate to a minimum, this is how I clean and maintain mine. This grill has well over 200 cooks on it and you’ll notice it has very little build up after all those cooks.
The thermometer on this kettle grill is a Char Broil.
The thermometer recommended by a viewer (Jeffery G.) is a Tel-Tru thermometer.
Visit Kettle Pitmaster BBQ Website:
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My Weber is 31 years old and has been used constantly all those years without repairs and sits out all the time near the Pacific ocean with no cover. the green paint is a little faded but then so am I. i love my Weber and would have no other.
Awesome video! Been using my Weber since 2009 and my parents still have theirs which they bought in the US in 1985.
We get cocos coal which is my favorite stuff since the temperature remains the same for a long time. That and a bit of hard wood makes it fantastic every time we use it.
A word of advice for everyone here that lives in Nordic areas. I live in Belgium where it rains a lot, where it is also cold and damp. I kept mine under an original Weber cloth during the first winter and it started rusting after 1 year, kid you not. Thx to the nice folks in Belgium I received a new one which is out 24/7 and 12 months a year for about 5 years now in rain, snow.....
Now I just leave it out open in the garden uncovered. I guess the damp couldn't escape from under the cloth and kept the thing so damp that it started to rust. Now every spring I clean the lid and wax it. Before wintertime I put some olive oil on the grill to prevent rust. Don't know if that does it but the grill is still ok after all these years.
I love mine and all my friends have one too after seeing and playing with mine.
Hi Luc. I’ve heard of a few people getting 20 or 25 years of use out of a Weber Kettle which I think is excellent, but 30 plus years is hard to beat. I wonder how much the quality has slipped since your parents purchased their grill and how long the new ones will last. I’ve only heard or Cocos coal. All I remember hearing is they're hard to light but people love them. - Thanks for the rusting heads-up. I only cover mine when it’s calling for rain or snow. Other than that it sits out. No rust so far but my Kettle is only 3 years old. But then I use it a lot harder than most, 300 plus cooks on it in 3 years.
Many good tips I am surprised at the posters who find negativity in someone kind enough to take time to post helpful information.
Hi Graham. Yes it is a shame . I see it on all kinds of YT video comments. They are the haters. My guess is; they do what they do because they are unhappy people so they want everyone else to be unhappy. People like me that post how to videos do for those that are able to benefit from them. I've watched videos where things are done differently than the way I'd do it but I don't say anything because it gets the job done (more than one way to skin a catty), the person was kind enough to take the time to make a video in order to share his knowledge with others, and you can always see in the comments that there are plenty of people that are grateful for the video.
@@KettlePitmasterBBQ Haters gonna hate, no matter what. That's why they try to drag everybody down to their level (you know - "Misery loves company"). I, for one, appreciate the time and effort you put into this video, and I learned a great deal from it. Thank you for sharing, and now I can start kicking some barbecuing ass with my brand new Weber kettle!
@@johnpendleton2227 Thanks for the feedback, John, and enjoy the grill!!
The CROSS CONTAMINATION TIP,
I THINK,
IS THE BEST!!!👍🙏
THANK YOU!
Thanks for all of the tips! I bought a used one from a neighbor that moved and will be using it for the first time in about an hour. I normally cook on a Big Green Egg but I do a lot of cooking outside and needed an additional grill. I've never used a Weber Kettle before and I appreciate all of the knowledge. I can't wait to get cooking on it! Keep up the great work!
You’re welcome grussum. If you’re having trouble controlling the heat I have two videos on the method I use to zero in on a temp and then maintain the temp. One vid for low and slow cooks and the other for high temp cooks. Enjoy the grill. ruclips.net/channel/UCncggJIG5rHESY6vgmtndCA
I'm checking them out now. Thanks.
Just got a Weber kettle, these are some great tips! Thanks!
You’re welcome, Kamaka71. Enjoy the new kettle grill!
I am very happy with my Webber and got it around 1990, and last year, the wooden handle finally came apart, and it sits outside unprotected. Planning on a second one next year. There are some very good tips here!
Also a couple of years ago, I did loose the plating on the grill, but replacement is inexpensive and I had occasionally used EasyOff to clean it as I cooked things like fish and pork. I like this video's cleaning routine and plan to use it instead.
Thanks for this video. I found a 2005 18-inch kettle last year (Fall 2018) that a neighbor had put at the curb. I don't think they'd ever cleaned it; the "One-Touch Cleaning System"/vent dampers and the food grate were in terrible shape. I replaced those (and upgraded to a hinged grate) and like to clean/wipe down the kettle after every grilling session. The "One-Touch" was so easy to replace, I like to take it out and clean it pretty regularly - the original one was so corroded, I don't want to have to buy another new one. I like to scrub down the food grate in the kitchen sink with Dawn every so often, too. Except for the parts I replaced, the grill is in pretty good shape for a 2005, I hope to keep it for a long time.
Thanks for the message, Chris. Sure nothing wrong with keeping a clean grill. I'm told the older kettles were build better and sturdier than the new ones. Yours will probably outlast mine and mine is a 2013 model.
I've been using a paintbrush (clean) for awhile now. Makes it so easy. A grill is like a gun, you gotta clean it. Few minutes at a time is better than a really dirty grill that you have to spend hours on.
Thanks for the video Pitmaster, I plan on buying a kettle grill tomorrow and feel more confident in having it for years to come.
You’re welcome, Marcus. My Kettle is only 3 years old but I have 300 plus cooks on it already. With a little TLC yours should last you a long time. I’ve read reviews by people that had the older ones for 20 years. Don’t know how the new ones are constructed compared to the old ones but if mine is holding up well after 300 plus cooks the new ones should last many years with moderate use. Just keep it covered if calling for rain and keep the ash cleaned out so the ash don’t attract moisture if sitting a while. That should keep the bottom from rusting out prematurely. Have fun with the new kettle!
Kettle Pitmaster
Thank you sir, I went on and purchased my first charcoal grill, the Webber Kettle Premium grill. Right now it's still in the box, but rest assured once I crank it up, I won't be able to stop. I will definitely use your tips to help keep my grill looking good as new. Happy grilling Pitmaster and please keep the tips rolling. Happy Grilling!
You got the grill at the right time of the year; you have all summer and fall to enjoy it. But then there’s no law against Barbequing all winter, I do anyway, a couple times a week. The coldest I BBQ ’d was 10 F.
Is Weber still putting the thermometer opposite the vent on the lid? If it is you will need to either install a good quality thermometer on the lid close to the vent or use a digital probe so you know what the temp is on the opposite side of the coal for indirect cooks. The vent always goes on the opposite side of the coal over the food when cooking indirect but for whatever reason Weber decided to place it opposite the vent so it’s right over the hot coals for indirect cooks. The person who came up with that idea must have never cooked indirect on a Weber grill and the person that Ok’d the idea must not have either.
These are very knowledgeable tips. I never thought about the cross contamination despite it being obvious. Thank you!!
You’re welcome, Craig, and thank you for the feedback.
Craig Inker really.....i dont know what you're cooking....
I've used the same 22" Weber kettle (with the ash catcher) since at least the mid 90's and there's no deterioration anywhere on or in it. I'm no neat freak and only got a cover for it a couple of years ago, so it sat outside in Minnesota winters that whole time. I never was good at scraping ashes out or scouring the cooking grate very well, either, & certainly never lined the ash catcher. I did replace the cooking grate in 2009, though, but that's it. My point is that the thing will last just fine without getting too carried away. To each his own, I suppose, though.
Thanks for sharing, Tom. I’m sure a lot of people appreciate knowing how many years of service they can look forward to with their new kettle if yours held up this well in Minnesota conditions with very little maintenance. If you think I go overboard, check out this vid. This guy said he does this after each cook. His messages are down the page a bit. ruclips.net/video/027_3GvHO6w/видео.html
Just wonderful, I've been looking for "all about barbecue" for a while now, and I think this has helped. Have you ever come across - Ariafan Barbecue Babassu - (should be on google have a look ) ? Ive heard some unbelievable things about it and my colleague got great results with it.
Weber grills are so worth the extra money. My kettle grill is 15 years old. I have replaced the grate and aluminum clean out, but the actual unit is solid and not deteriorated either. I recently gave it to my daughter as a housewarming gift and upgraded to the kettle with the ash catcher.
Very good tips. Thanks for taking the time to make this video.
You're welcome PA dude and thank you for the message.
Man this video had nothing but awesome tips. I did a big cook today where I cooked two 6 pound pork shoulders on my kettle and the drip pan I had underneath didn't catch all the grease. The paint handle trick plus burning another chimney of coals over my grease spot sounds like it will to just the trick to start cleaning that mess up lol.
Thanks for sharing the tips and making such a comprehensive and useful video 👍
Hi Ryan. Thanks for the feedback. I use an improvised foil drip tray a lot. Makes cleanup quick and easy and keeps the grease from building up. I did a rack of pork ribs yesterday and when I unwrapped them I just poured the liquid into the foil tray below then picked the ribs out of the foil and placed them on the rack to slather with BBQ sauce. The liquid in the foil try boils away so all I need to do is throw away the tray the next day.
I really should clean mine out. I've had it 2 years now. Problem is that I barely have time to bbq or smoke, let alone scrub it down. I'm amazed at how clean some people keep theirs and how they look like new after years of cooking.
Hi 82nd. I BBQ a lot and I will not put the time in to keep a squeaky clean kettle like some do. Some polish it up after ever cook and there is nothing wrong with that, just not my 'cup of tea.'. I just want to keep the build up to a minimum especially on the bottom so the ash sweep can move so all I do is scrape it. Never used water on the interior. I do very, very little high temp cooks so the build up accumulates easily from low temp cooks it it's not scrapped regularly. Thank you for your services.
Great tips. I just bought a kettle and can’t wait to use it.
Depending on where you are on ole mother earth you might just be hitting the beginning of good BBQ'n weather and will be able to enjoy it for many, many months. They can be frustrating at first if you never cooked with charcoal before so feel free to throw and questions you have my way. - Enjoy the kettle and all the good food you'll be pull'n off it.
I have several grills, and grill grates, and so both rust and mold are concerns regardless of method used to clean and protect.
Overall, I embrace the grease to keep rust at bay because some grill grates will go a long time without use. Heat from the next cook WILL kill anything on the grate. I knock off the big stuff and cook. Nothing smells or tastes like last month's cook and no one gets sick.
But that's with standard plated steel. With stainless steel grates I'm more likely to clean them better, as rust isn't a concern there.
Works well with very little force. I use the wood scraper then wash with soapy water , rinse. Repeat
Just saw the email for the reply comment. Merry Christmas KP
Thank you for taking the trouble to explain things so clearly.
You’re welcome, Prasanna Tilakaratna, and thank you for the message.
Thanks for this video! I just got a kettle for Christmas and I will be using your recomendations. I never thought about putting some foil in the ash pan, I WIILL be putting some foul in there. Thanks again and I cant wait for your next video.
+Rusty KC Thanks Rusty. With old man winter about to be behind us you have lots of good BBQ in’ weather coming up. These kettle grills makes cook n’ with charcoal fun because they’re so versatile. The experimenting with different types of cooks and temps makes BBQ in’ a challenge. To me it’s a fun hobby that also feeds the family. Enjoy the new kettle grill.
Very good tip with the clamps for holding the cover in place. That thing always blows away.
Hi Kenneth. Mine has not blown off yet so the clips do a nice job. I only cover mine if it's calling for rain, snow or ice.
I like to wash mine after every use, then spray it with cooking oil so it don't rust till my next use. Happy cooking
Great channel. I love the Weber and that's what I use for my grill and smoker. Looking to get the Weber 26 soon
Excellent and thorough video. Thanks for sharing your tips!
You're welcome, Millen, thanks for the message.
Get yourself a torch attachment for a camp bottle of propane. No need to waste coals burning grease off utensils and attachments.
Learned so much watching your videos. Thank you!
That's some solid advice about cleaning and cross contamination. I also like your thermometer placement. I wonder if the thermometer could be placed lower on the side closer to the cooking grate. You've got me thinking.
Hi BBQ Mike. That placement will work. Anywhere near where the food will be is a good spot. My cousin placed his directly under the vent and likes that spot. Make sure you get a good thermometer. Check the reviews and see how people like them. The Tel-Tru has good reviews. When it’s time to replace the one I have I’ll probably go with one of those.
Thanks for the advice. It Saves me money by listening!
Wow I use a pressure washer every season. No scraping No scrubbing 100% clean. Easy as 🥧. Cheers 🍻 EH!
Great tips thanks especially regarding Salmonella!
Thanks for all the tips. I enjoyed the video and it was useful.
You're welcome, Dean, thank you for the feedback.
thanks for all your great tips , you are very thorough :)
Hi Slicker55. You’re welcome and thank you for the feedback.
I have the smaller 14" weber and i've had it for almost 20 years now. I've had to change the grill grate every few years, but I definately don't take good care of it. I often finish grilling and just put it away I don't clean it at all. Most times I end up only cleaning when I start grilling, and by that time its all rusty. Do you do any pre greasing of the grates before cooking or do you just let the meat do it for you once you start ?
Hi Huy. I always clean the kettle out (ashes) the next day so I'm ready for the next cook. My kettle does not sit unused long enough to get rusty. I use it at least once a week all year and 3 or more times per week spring-fall. I open all vents at the end of the cook to get the grate as hot as possible then use the scraper/stiff brush to clean the buildup off. But I DO NOT wipe the grease off. This is a rust preventer so I leave it on. I wipe the old grease off with a wet paper towel after I fire-up the grill for the next cook when the grate is good and hot. I do not oil / grease the grate before cooking. Like you said, I let the meat do the greasing.
Great video. Noticed you have a 90 degree hook with handle. May I ask where can you get one like that?
Hi Rich. Sorry for the delay getting back, I just came across your comment/question. That’s an old paint roller handle I’ve had for about 25 years. I don’t know if they make them like that anymore. I Googled paint roller handles just to see and found some that are similar. They are for “Mini Rollers”. I like it not only for scraping and pushing ash into the ash catcher but I use it to lift the cooking grate off if it’s hot. Just put it between the grates and it acts as a handle.
This is such an excellent video. Thank you.
Thank you for the feedback, Tomnoddy1. I should have marked the video as 'maintenance for grills that see heavy use' because I see some videos where people keep their kettles looking like new. But I use mine so much (3-4 times a week spring-fall and 1-3 times a week in the winter) that there is no way I am spending more time cleaning the thing than I am cooking on it. Especially when water freezes on contact in the winter. Come to think of it, I never even used water on the inside of the kettle and it still looks about like it does in this video 2 years and many, many cooks later. Take care, KPMBBQ
I just purchased my first Weber two weeks ago and I followed your instructions to the letter and it worked perfect. Thank you again.
What do you do with your leftover coals from a previous cook if you clean the bowl every time? Do you store them in a container or leave them in the kettle?
Hi Matt. After I’m done cooking I open the vents for a while to heat up the grate then clean the grate. I figure the amount of fuel coals I need for a cook pretty close so what’s in the kettle is pretty much spent and not salvageable by the time the grate is cleaned. The next day I have nothing but ash. Plus I prefer not to reuse partly spent coals so this is why I figure the amount needed for the cook pretty close. Plus because my lid is not a tight fit my kettle will not allow the coals to stop burning fast enough to save them unless I have a bunch of unused ones left. Every now and then I’ll have a few stragglers that are reusable. I place these in a foil pan while I clean the grill then put them back in the kettle for the next cook.
Great comment about cross contamination chef...
Thanks, JustAsking. This is something most people are just unaware of. If you were never told or had any food safety training you just don’t know. I see a lot of videos were the tongs that are used the whole way through the cook for flipping chicken etc. still have the goo on it from the beginning of the cook when the food is taken off. The thing is; a mild case of food poisoning (food-borne illness) has the same symptoms as a bad cold or the flu; Fever, aches, headaches, vomiting and/or diarrhea. Because of this someone can get food poisoning and never know it, they just think they have a bug. According to the Department of Health there are lots of cases of food poisoning that go unreported each year because people think they have a bug.
Here are two experiences I had that you and other RUclipsrs might find interesting:
Years ago a friend of mine had a bunch of friends over for a BBQ. He pulled me aside and said “you were in the restaurant business, maybe you can explain this. Every time I cook out, no matter what I make on the grill, chicken, burgers, chops, it don’t matter what it is, the next day I have the runs, any ideas?” I asked him if he cleans the grates. He said he does like everyone else does, he cranks up the heat (it was a gas grill) and burns off the grates at the end of the cook. Then at the beginning of the next cook he wire brushes it. I asked him how often he uses the grill and he said every couple of weeks over the summer. I asked him it was cleaned and ready for this cook. He said yes. I said, “Let me show you something”. I asked him to bring me out some wet paper towels. The grill was already hot so I opened the lid and gave the grates a rub with the wet paper towel. I turned the towel over and said, “See this (it was black with grease), this is the culprit, you’re cooking on old grease which is, #1 old, and #2, is probably rancid”. He asked why he gets the runs but not his wife and the only thing I could figure was his system was just more sensitive to the old grease than is wife. Anyway, after removing all the old grease then degreasing before each cook (just rubbing it down well with wet paper towels) he stopped getting the day after runs.
My neighbor was barbecuing chicken and he had a friend over that made up his ‘secrete basting sauce’. I stopped over to hang out a bit and pound a cold one and his friend said you got to try this sauce. He dipped his finger in the sauce then sucked it off his finger like you do when you tasting something. Then he offered me the bowl to taste it. I said no thank you but he insisted on me tasting it several times. This guy was supposed to be a big time cook so I didn’t want to insult him but I finally said I’m turning down your offer for a reason. You’re rubbing the basting brush all over raw chicken then putting the brush back in the bowl. If the chicken is tainted with anything then so is the sauce now and I don’t want to get sick. Boy did that piss him off. He told me I have no idea what I’m talking about and he does it all the time and he never gets sick. Maybe he did and never realized that it was a food-borne illness or maybe he never did. Point being; if the food is not tainted you won’t get sick. But if it is, you might or will. I’ve know quite a few people that have been hospitalized and diagnosed with food poisoning. Some were very ill and it’s not something I ever want to go through. Food poisoning is very easy to prevent so I take no chances. - If I’m using a basting sauce, after the last time I baste I let the food sit on the grill at least 10 minutes to make sure any bacteria, if there was any, gets killed. If I want to add the same sauce to the food after it comes off, I put some aside before the cook so it doesn’t get cross contaminated.
All good points. IMHO people just don't pay enough attention about cleaning the grill and cross contamination thinking the "heat will kill it"/
I don't like using wire brushes as sometimes they can leave metal pieces on your food which is very bad for your throat!
My technique: spray with Easy off oven cleaner, leave it for 24hrs,then spray with a power washer, done!!
I heard the Easy Off technique does work pretty well from someone else also, thanks for sharing.
Regarding the Tel-Tru ... Their BQ100 is 1 3/4", same diameter as most modern Weber thermometers. Installed in a Weber bezel, part # 63027, gives a nice appearance.
www.teltru.com/p-230-barbecue-grill-thermometer-bq100-1-34-inch-dial-and-213-inch-stem.aspx
www.amazon.com/Weber-721001-781001-Replacement-Thermometer/dp/B00DD1BMNM
The first post in this thread talks mentions it: weberkettleclub.com/forums/weber-kettles-accessories/weber-parts-reference/
What do you do to prevent fire hazard for grilling on your wood deck?
where did you get those two metal brush from?
Hi Luca. You can get them at lowes.com or homedepot.com.
❤
Build up is flavor!!
Yep, that's what some will tell you. What they don't tell you is that build up grease and goo gets rancid and will make you sick or give you the runs or both. But to each his own.
Kettle Pitmaster
Good vid, thx.
I just lick my fingers off after putting the raw meat on the grill.....that way my spatula stays clean 👀
hell no...200 times...what is he cooking.. foil wrapped potatoes..m
Don't take much to keep the buildup to a minimum if you stay after it.
Great common sense tips
A one man environmental disaster