And not in a Smoke Fire pellet grill...
13 year old Genesis hooked up to the natural gas line. Just got new flavorizor bars last July. I neglected scraping them clean since doing my fall deep clean. anyways, hit almost 60 degrees here in MN so I grilled Burgers and Bratwurst. Both had cheddar in them, so there was quite a bit of drippings. I have probably used the grill 10 times since the last deep clean, and did not burn off excess after the cooks in the winter.
The drippings caused first flare ups off the flavorizer bars, then the pan underneath started on fire. I rescued the burgers first, then used Baking soda to put out the fire. The burgers were fine, just med-well instead of med.
I like the convenience of gas, but the cleanup would be easier in a Kamado. Wondering, what is the easiest type to keep clean? Maybe I just get a standard kettle. I never had a fire in that. Or I get better at keeping this clean. For year round cooking I keep coming back to a kamado, or WSCG.
13 year old Genesis hooked up to the natural gas line. Just got new flavorizor bars last July. I neglected scraping them clean since doing my fall deep clean. anyways, hit almost 60 degrees here in MN so I grilled Burgers and Bratwurst. Both had cheddar in them, so there was quite a bit of drippings. I have probably used the grill 10 times since the last deep clean, and did not burn off excess after the cooks in the winter.
The drippings caused first flare ups off the flavorizer bars, then the pan underneath started on fire. I rescued the burgers first, then used Baking soda to put out the fire. The burgers were fine, just med-well instead of med.
I like the convenience of gas, but the cleanup would be easier in a Kamado. Wondering, what is the easiest type to keep clean? Maybe I just get a standard kettle. I never had a fire in that. Or I get better at keeping this clean. For year round cooking I keep coming back to a kamado, or WSCG.
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