Finally something to contribute. Super way to clean your grill grates.
I have been with AmazingRibs for a long time, first grilling with a Ducane, a Pit Barrel and for 10 years a Napoleon. I recently cleaned up the Napoleon and gave it to a neighbour to make room for my Blaze Professional which I installed into an Island I built.
Oh yea, cleaning grill grates. I discoved this trick by accident. I had just finished a big batch of Korean chicken thighs which left the grates really gunked up. I turned the burners up high, which with this grill is perfect for forging steel, and reached for my grill brush. I live in Florida, where it usually rains when it's time to grill, so the brush was soaking wet.
Cold water on hot stainless steel = steam and a super easy clean. I had seasoned the grates and that wasn't taken off.
Otherwise known as deglazing. That's how I clean my flat top. I have a squeeze bottle of water and when the food comes off the flat top and it's still hot I squeeze water all over it creating the steam and scrape what food and char is left off. The water totally evaporates. I then wipe it down with paper towels. It's still hot enough I add a bit of oil to it and it's good to go for the next time.
I remember when I worked at McDonald's as a teenager, at the end of the day we would clean the flattops with a soaking wet rag after the scraper and a scouring pad. Pretty satisfying how they shined right up.
I have a little bucket that I fill with water and dip my brush into it to "steam clean" my Stainless grates. I leave them dirty until I am ready to cook the next time. I then heat the grill up and clean them with the wet SS brush.
I don't recommend using this technique for porcelan coated grates, it will crack the porcelan. I always clean those cold.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I discoved this trick by accident. I had just finished a big batch of Korean chicken thighs which left the grates really gunked up. I turned the burners up high, which with this grill is perfect for forging steel, and reached for my grill brush. I live in Florida, where it usually rains when it's time to grill, so the brush was soaking wet. 
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