bosco

Yes tony fragrance free. It is the bottoms side of my grates giving me trouble. They grease is packed on hard. I'll let it go over night and maybe re soak them after dinner tomorrow

I'm likely going to have to cut it short as I need to cook tomorrow to lol. The brew store said over night so 12 hours. If I clean in morning that will be 18 hours. I'm really interested in seeing what way I will go from now on. Bruce mentioned doing the oxy clean and dawn combo. I bet that would be killer

Interesting stuff. The dawn is wiping clean a lot easier than the PBW from the test pieces I just did. However the water with the dawn is warmer still which I attribute to the layer of bubbles? And the water is fairly clear. The PBW is not wipe clean yet on the test piece however the water is very dark brown. You can hardly see the grates. So im not sure what one the winner will be but I'll be honest so far I am tilting in favour of dawn. Thank you JonB on an upside a friend on the guru highly recommended oxy clean free (green lid). He has been using it for years and loves it. He cleans his BBQ accessories with it. It is also 8.95 for 3.5 lbs opposed to the 18.00 for 1 lb of PBW

The guy at the brew store suggested 2 tbsp per gallon for the BBQ grease but I stuck with 1 tbsp per gallon

I got them at Home Depot in buffalo. They don't seem to sell them in Canada for some reason. They were only 12.98

Well I went to my local brew shop today and picked up 1 lb of PBW by 5 star at 18.00 CAD. I then went to the local dollar store and purchased a bottle of Dawn dish soap for ... well 1.00 CAD. Drove to the USA and hit the Home Depot. Fought my urge to pick up more lump charcoal and came back home. I took one grill from the 23 and 32 and placed them in a bin and the same for the other bin. I have one grate from each grill to make this a fair experience. Filled 20 gallons of hot water in each. I added 1.5 cups of dawn to the one on the left and 1.5 cups of PBW to the one on the right. I plan on soaking these for 24 hours so I will remove them at 2 pm tomorrow. I want dawn to win because it is cheaper but have a feeling the PBW will be the lucky lady. Anyways let's have some fun with this and see what happens.

I read something today that some chemicals darken stainless pots. I'll stick with pbw and some dish soap later for John

I am going to pick some PBW up next week at my local brew shop. I called and they stock it. I also confirmed that those containers are not available at any of my hardware stores, so I found some over the border at Home Depot and will pick 2 up. I think 2 is going to be perfect for the grills. I am going to take better care of these. I cooked yesterday and did notice that my chicken tasted better. I think the buildup grease can become a foul after taste if you allow it. Curse you low and slow meats! Why must you taste so good and make so much mess

Wow!!!!

That is perfect!!! Can't get them in Canada but they are in stock over the border. Looks like a trip is in order ! thanks so much

Spent the day cleaning the KKs up and figured I may as well do a burn and give them some love. Cooked salmon and chicken breast and hit the 32 with some wings. I used the coffee grinder and ground down some lanes BBQ signature rub. Placed the wings in a foil pan and cooked them for 30 min. The grease drippings from the chicken collected and almost fried them. Then I put them over open flame for 15 min. Crispy wings on the grill with nothing but the drippings to crunch them up... who would have thought.

Could you show me what you mean??

I can't take it. I want that spin rod and accessory basket so bad! Just waiting for stock to arrive in California so they can go on the website

I use it more in the winter than I do in the summer lol. I do quarterly cleaning where I gut them and tune them up

I started cleaning the grates today and used some simple green spray. It did a good job but not great. I think that I will pick up some PBW tomorrow from the brew store. I have been reading the oxy clean is the same thing and equally just as good so considering that. The problem is the container. I was picking Roberts brain and that 32" grate is bloody massive. I may use a under the bed storage bin tomorrow and see. Tomorrow I vac and wipe down all the inside and get them ready for the cold weather season that is about to hit. I can't wait to get them shining again lol. Anymore secrets for getting all the grime off the grates??? I'm all ears

I light the 32 differently than the 23. I open the bottom left dial 1/8 open, and the right round dial I open to the smallest hole. I find that this helps the fire burn evenly on both sides of the large pit. The top I open a 1/4 and I just let it gradually heat. It settles in within about an hour. I don't like over shooting it as it is a monster to cool down.

Looks great. I can't wait for the straight rod to hit the KK site. I really want one

Best Christmas present ever!!!!!

@EGGARY.... the 32 is king man. You will not regret that one

I started with a napoleon prestige pro 500 then started my charcoal craze with a kettle and WSM. Then a black Kamado Koe big Joe and then the jr and then the classic. Then I switched to red and got all three again. Then a 23 and 32 KK. I have the black KJs to my best friend. My dad is cooking on my 18" red classic and my buddy next door is using my jr and big Joe red. Sold the kettle and wsm. Sold the gasser a month after the KKs arrived my wife finally said to get rid of it. I miss the gasser for convienece but I have the very best in BBQs so why keep what I won't use 23 and 32 combo has been the best. Can't mess with the best

Second KK is a given. It's just a matter of a 19 or a 32. Decisions.... so many decisions

looks good. I agree that you need some teak in that setup! As for the other grills... to each is own. I miss my gasser sometimes, but overall glad to be done with it. I think that the summit is on life support once you get going on that KK. I gave up a WSM 22, 22 weber kettle, 6 Kamado Joes, and a napoleon prestige pro 500 series gasser once my 23 and 32 arrived. After a few cooks you will see the subtle differences that make the KK the top dog! It will be hard to cook on other grills once you start

I too was shocked that nobody used the stone. I couldn't imagine low and slow without one. But the KK main grate to fire distance is far greater than any other Kamado. I soon tried the lower grate with foil technique.... and it worked great. I cover foil from front to back and leave the sides open for heat. If it is a juicy cut like a large but or brisket, I will add a pan on top of the foil. Stones are a thing of the past with a KK!

I don't know what it is about that tweed pattern, however, I always think of Michael Jacksons thriller coat for some reason. If that was mine, I would have to call It thriller or MJ.

I love these threads more than any other thread. Congrats on your new KK. I love the tile, looks great