Howdy, Foax!
Just a rookie question to keep things smooth between my better 3/4s & myself.
We have a Weber Performer (charcoal w. propane ignition) which we use for the occasional (read, rare) weekend grilling session. We used to have an LNG grill which we used almost three times a week in summer, but she says I spend entirely too much time scrubbing out our new charcoal grill after each use, and therefore I’m not inclined to use it as often as I used the old LNG one. She says I should just scrape off the grates themselves, and not worry about cleaning grease out of the bowl or top after every use. Thinks it enhances the “smoky flavor.”
She may be right. I usually remove and “Easy Off” the grates, rinse off the charcoal baskets, then apply a spray can of degreaser and expend a roll of paper towels wiping out the residue. Very like octogenarian sex, this all takes some appreciable time, and has pretty much removed the spontaneity from our grilling – if we decide to do it at all, it’s usually only for a planned, special event.
So, am I missing something? The Weber manual only mentions a thorough cleaning once a year, but my days of inspecting mess halls (“dining facilities” for you youngsters) have inclined me to a philosophy of spotless perfection.
Your guidance, please! Do I need a headspace & timing adjustment?
Thanx & best regards, Walt
Just a rookie question to keep things smooth between my better 3/4s & myself.
We have a Weber Performer (charcoal w. propane ignition) which we use for the occasional (read, rare) weekend grilling session. We used to have an LNG grill which we used almost three times a week in summer, but she says I spend entirely too much time scrubbing out our new charcoal grill after each use, and therefore I’m not inclined to use it as often as I used the old LNG one. She says I should just scrape off the grates themselves, and not worry about cleaning grease out of the bowl or top after every use. Thinks it enhances the “smoky flavor.”
She may be right. I usually remove and “Easy Off” the grates, rinse off the charcoal baskets, then apply a spray can of degreaser and expend a roll of paper towels wiping out the residue. Very like octogenarian sex, this all takes some appreciable time, and has pretty much removed the spontaneity from our grilling – if we decide to do it at all, it’s usually only for a planned, special event.
So, am I missing something? The Weber manual only mentions a thorough cleaning once a year, but my days of inspecting mess halls (“dining facilities” for you youngsters) have inclined me to a philosophy of spotless perfection.
Your guidance, please! Do I need a headspace & timing adjustment?
Thanx & best regards, Walt
They are always right, Ya just cant win, no matter what on that deal. 
I just open up the vents to kick up the heat to big flames, and let it burn off....... Be careful, your deck could catch on fire during this process 
