Top 10 Tips to Keep Your Grill Clean

Grilling involves the application of dry heat from above or below to the surface of food for cooking purposes. Grilling is more of a skill; therefore, to be a great griller, an individual must be great in the techniques involved in the art of cooking. However, grill maintenance must not be ignored as it is a big part of the techniques involved in becoming a great griller. There are a few steps to follow in order to avoid common mistakes individuals make when their grill is all but fired up.

Clean the Grill Up

A dirty grill could cause your food to have a bad flavor as there could be uncontrolled smoke flaring up from it. It is very important to clean up your grill – this you can achieve when you take out the burner covers and grates at least every six months, clean them, clean up food, ash deposits and excess gunk that may have gotten in there. It is also a great idea to turn the grill up high for 10-15 minutes every week to burn off excess gunk.

Keep Your Grill Covered

Most grill brands make their covers which you would have to buy separately and it is important to use a grill cover when a grill is not in use. This protects your grill from elements that could lead to rusting and accumulation of dirt on your grill.

Check for Propane Leaks

With the propane turned on, run soapy water along the gas connections and lines. If you notice bubbles form, there is a leak and the connection would need to be tightened or you replace the line. This should be done monthly.

Prevent Food from sticking

To avoid doing much hard cleaning job after cooking, apply high smoking temperature oil such as peanut oil lightly before you turn the grill on. This would prevent food from sticking to the grill.

Clean off rust Surfaces

A fine steel wool pad would help you remove rust on the exterior of your grill. Once you are done with this mild cleaning, spray the rust area with grill paint.

Storage

Ensure you store your grill at least 10 feet away from your apartment, far away from any contact with flammable materials. Also store the grill propane tanks outside under shelter from sunlight.

Inspect the Venturi Tubes

The venturi tubes feed the burners by allowing for mixing of air and gas. In order for these tubes to function properly, they must be clear, free from spiders and other insects that could cause blockage. Clean it up using clean and soapy water, using a wire brush to clean the holes. This would prevent fire hazards.

Care of the Surfaces

Different brands make their grill using different materials. Porcelain-coated still lids are fragile and must be clean with mild dishwashing soap, while stainless-steel lids should be cleaned with hot soapy water. Knowledge of the type of grill surface is important for its cleaning – always consult the owner’s manual.

Check the Pressure Regulators

Has your ignition system stopped producing a spark? Ensure the pressure regulators are tight on the tank, then try lighting your grill up manually. If it lights up, check the ignition batteries and clean or replace the electrodes. There are directions on the owner’s manual to guide you through the process.

Inspect the Heat Tents or Flame Tamers

The flame tamers directly cover the grill burners. Keep them clean by using a wire brush and avoid applying oil on flame tamers after the cleaning process.

 

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Featured Product: Weber Performer Premium – 57cm (22.5″)

The Weber Performer Premium charcoal grill has a cooking area of 363 square inches. It features a built-in lid thermometer, Gourmet BBQ System hinged cooking grate and aluminized steel One-Touch cleaning system. It’s the ideal choice for your next cookout.

Venture to the backyard, where your mood will gently change. Finish mixing salad on the side table while grates heat in preparation for the main course.
Once all is done, and the timer sounds, take in the warm feeling of serving company amazing food. Charcoal grilling meets everyday life with the Performer Premium charcoal grill.

Get grilling with the Weber Performer Premium Charcoal Grill. This is an easy way to surprise and delight the barbeque lover you know.

The Weber charcoal grill has a cooking area of 363 square inches. It features a built-in lid thermometer, Gourmet BBQ System hinged cooking grate and aluminized steel One-Touch cleaning system. It’s an ideal choice for your next cookout.

This grill comes with locking casters, so you can roll it into place and expect it to stay there. The weather-protected CharBin storage container lets you keep your fuel dry and safe while you aren’t using it. The three tool hooks allow you to keep your tongs, spatula and brush ready.

  • Primary cooking area: 363 sq in
  • Gourmet BBQ System hinged cooking grate
  • Porcelain-enameled bowl and lid
  • Aluminized steel One-Touch cleaning system
  • Removable, high-capacity aluminum ash catcher
  • Tuck-Away lid holder
  • Rust-resistant aluminum damper
  • Lid handle with heat shield
  • Removable backlit LCD cook timer
  • Two Char-Basket charcoal fuel holders
  • Painted metal work table
  • Heavy-duty steel cart frame
  • Three tool hooks
  • Built-in lid thermometer
  • Weather-protected CharBin storage container
  • Wire bottom shelf
  • Two durable all-weather 8″ rubber molded wheels
  • Two locking casters
  • Owner’s guide
  • Model# 15401001 charcoal grill

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Weber Grilling Tips: Smoking Basics

Hungry for great smoked flavor? Our guides below will get your fire started whether you’re using a charcoal grill, a gas barbecue, or a traditional smoker. We’ve got tips for beginners and a comprehensive Smoking Woods Chart to match the right woods with specific foods. Check out our list of recipes to get you started.

GETTING STARTED

Woods: Start by soaking wood chunks in water for at least one hour; chips (including wine barrel chips) and aromatic twigs (grape vines or fruit wood twigs) need only 30 minutes of soaking. Shake all excess water off woods before adding them to your fire or smoker box. (See our chart below for available wood types.) You can find smoking woods in hardware stores and home centers-or if you’re lucky, in your own backyard! Wine barrel chips are available in specialty food stores and gift shops, and some hardware stores.

Water: Water adds moisture to the smoking process so meats come out flavorful and tender. If you’re using a traditional smoker with a water pan, try adding barbecue sauce, marinades, wine, beer, fruit juices, or herbs and spices to the water pan for additional flavor. Be sure to keep the water pan full. For large roasts and turkeys, you may have to add water to the pan a couple of times throughout grilling. Check the water pan when you add charcoal-a watering can makes replenishing easy. (Note: When smoking cheese, add ice to the water pan so the cheese doesn’t melt above it.) You can use a water pan with charcoal and gas grills, too.

Food: Place food in the center of the cooking grate above the water pan (if you are using one). Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That’s why smoked foods make great leftovers.) All Weber recipes are based on 70-degree weather with little or no wind at average altitudes, so add more cooking time for wind, cold, and high altitudes.

Preparing your Charcoal Grill, Gas Barbecue, or Traditional Smoker: Virtually all Weber Gas Barbecues can be equipped with or are sold with a smoker attachment (exceptions: Spirit Series and Genesis Junior). The smoker attachment makes it easy to turn your barbecue grill into a hot smoker. You can also improvise with a foil pan. Before preheating your grill, simply fill the water pan on the smoker attachment with hot tap water. Place presoaked wood chunks or chips/twigs in the other compartment, or in a foil pan directly on the Flavorizer Bars over the lit burner. (Use a separate pan for water if you are using a foil pan for the wood pieces.) Begin cooking after preheating and when grill is fully smoking.

Smoker: Always position smoker on a level, heatproof surface away from buildings and out of traffic patterns. It’s best to find a place away from the house, since smoke aromas can linger for hours. Weber’s Smokey Mountain Cooker Smoker has three grates-one for charcoal and two for food-and a water pan. To prepare the smoker, heap charcoal in the center of the charcoal grate, ignite the coals, and when coals have a light coating of grey ash, spread them evenly across the inside of the charcoal chamber. Check recipe for number of charcoal layers needed. If you are using the water pan, place it on the lower bracket of the center ring and fill it with hot tap water. Add seasonings to water, if desired.

Place soaked woods on the coals through the door on the front of the smoker. Keep all vents partially closed for smoke-cooking. Place food on the top and/or middle cooking grate, depending on recipe and food quantity. Arrange food in a single layer on each grate, leaving space for smoke to circulate around each piece. Add 12 to 14 briquets and as many wood chunks as needed to fire, and replenish water and seasonings.

WEBER’S CHEF’S TIPS FOR BEGINNERS

  • Use a meat thermometer to make sure smoke-cooked foods are done but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked (apple wood especially will make chicken look red, for example).
  • Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan, or adjust vents.
  • Do not use charcoal infused with starter fluid-it can add an unpleasant taste to your smoked foods.
  • Experiment with different woods and meats until you find the right combination for your tastes.
  • Start with a small amount of wood to see how you like the flavor, then add more for more intense smoky taste. (Just don’t overdo it; too much wood smoke over long periods can make food taste bitter.)
  • Try combining woods as you get more experienced for unique and flavorful results.
  • Keep a smoker’s notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results so you can repeat successes. (Unless, of course, you want to keep your best recipes a secret!)
Wood Type Characteristics Good Food Matches
Hickory Pungent, smoky, bacon-like flavor. Pork, chicken, beef, wild game, cheeses.
Pecan Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking. Pork, chicken, lamb, fish, cheeses.
Mesquite Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully. Most meats, especially beef. Most vegetables.
Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.
Oak Forthright but pleasant flavor. Blends well with a variety of textures and flavors. Beef (particularly brisket), poultry, pork.
Maple Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon. Poultry, vegetables, ham.
Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork.
Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham).
Peach or Pear Slightly sweet, woodsy flavor. Poultry, game birds, pork.
Grape vines Aromatic, similar to fruit woods. Turkey, chicken, beef.
Wine barrel chips Wine and oak flavors. A flavorful novelty that smells wonderful, too. Beef, turkey, chicken, cheeses.
Seaweed Tangy and smoky flavors. (Wash and dry in sun before use.) Lobster, crab, shrimp, mussels, clams.
Herbs & spices (bay leaves, rosemary, garlic, mint, orange or lemon peels, whole nutmeg, cinnamon sticks, and others) Vary from spicy (bay leaves or garlic) to sweet (other seasonings), delicate to mild. Generally, herbs and spices with higher oil content will provide stronger flavoring. Soak branches and stems in water before adding to fire. They burn quickly, so you may need to replenish often. Vegetables, cheeses, and a variety of small pieces of meat (lighter and thin-cut meats, fish steaks and fillets, and kabobs).

Ready for Outdoor Fun? Get a Weber Grill! 

Quick Tips For Weber Grill Maintenance and Cleaning

We know you made an investment in your Weber grill. Check out these quick tips and let us show you how easy it is to clean, protect and maintain your prized purchase. If you follow these simple steps, it will last you for years, even decades to come! That’s why we say Weber For Life!

Ready for Outdoor Fun? Get a Weber Grill! 

Grill Review: Weber Genesis S-330

Simply put the Weber Genesis line of grills are the best you can buy in this price range and beyond. What you get with the S-330 is a three burner grill, a 12,000 BTU side burner, and a 10,000 BTU internally mounted sear burner. Other models in this series come without the side burner or the sear burner.You decide which configuration works for you and buy only what you need.

Description

  • Three 12,666 BTU stainless steel tubular burners
  • 507 square inches of primary grilling space for a total cooking area of 637 square inches
  • 38,000 BTU maximum output from the main burners
  • 12,000 BTU standard side burner under a flush mounted cover
  • 10,000 BTU internal booster sear burner
  • Push button electric (AA-battery) ignition
  • Stainless steel rod cooking grates
  • Constructed of cast aluminum and stainless steel (400 series stainless)
  • Dual layer hood with double vaporization system for heat retention
  • Sold as either propane or natural gas – not convertible

To really understand the Genesis grill you need to look inside the firebox. The three burners put out only 38,000 BTUs under 507 square inches of cooking space or about 75 BTUs per square inch. While this is low when compared to other gas grills, the efficient design holds in heat. The problem is that with just the main burners, it takes longer to preheat than more powerful grills. The sear burner is going to give you fantastic searing heat, but only on the left side of the grill. Plan on letting this grill heat up for a good 20 minutes before it hits high temperatures.

What really makes the Weber Genesis S-330 stand out is its quality. The attention to detail that takes 3 years to change the burner design can be seen in every part of this grill. This means that everything on this grill works, and since there is a 10-year warranty on virtually everything in this grill, you can rely on it to last for at least a decade and I would believe longer.

This model includes a 12,000 BTU side burner under a flush mounted cover on the right side table and a 10,000 BTU sear burner. This sear burner is simply an additional, standard burner built inside the firebox between the center and left burners. This boosts the heat output on this side of the grill giving you an intense heat for searing.

What this model has are stainless steel body panels and lid, stainless steel rod cooking grates, and stainless steel vaporization bars. Obviously, the stainless steel version isn’t going to cook any better than its more colorful cousin, and in my experience, this one won’t last any longer than that one.

Ready for Outdoor Fun? Get a Weber Grill! 

How to Cook the Perfect Steak with Infrared Heat

Grilling the perfect steak on an Infrared BBQ or grill takes less time and less energy but unbelievable results! Napoleon’s infrared burners produce searing heat for juicier, tastier steaks, hamburgers and other meats.

 

 

It’s the right time to get your own BBQ Grill!. Buy Now at Renaud Air!

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A Newbie’s Guide to BBQ Grills

So, you’ve taken the plunge and bought yourself a brand new grill.

Wait? Are you new to grilling?

Don’t know how to light a barbecue?

Well, have no fear. It’s not as complicated as it looks. If you’re thinking about buying a barbecue, we’ll break down the pros and cons of charcoal and gas grills. For those just finding their way around a grill, we’ll follow up with some of the first steps to throwing some food on the barbie. And for those who are already all fired up, we’ve got some recipes ready to go, as well as a slew of barbecue tips and tricks. And even if you’re a city slicker like Kathy, and outdoor grilling isn’t an option, try indoor grilling!

Which Barbeque to Use? Charcoal or Gas?

Despite what some fervent grillers say, one isn’t necessarily superior to the other. There are pros and cons to both grilling methods, so it’s really your call! Here’s a rundown of some of the pros and cons:

Charcoal Barbeque Grills

napoleon_nk22ck-l_charcoal_kettle_grill_300pix

Pros:

  • inexpensive grills are easy to find, and upscale models are available too (+)
  • Gets very hot quickly
  • Smoky flavor every time you grill
  • You get to play with real fire

Cons:

  • Needs to be manually lit and preheated for a minimum of 20 minutes or longer
  • Cleaning is more complicated due to ashes
  • Tough to keep a constant temperature

Gas Barbeque Grills

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Pros:

  • Easy to clean
  • Has the option of smoky flavor or not, with use of wood chips in a smoker box
  • Convenient

Cons:

  • Typically pricier than charcoal, though inexpensive models are available
  • A more complicated grill means more parts to setup

Get Your Grill On! (How to Use your Barbecue)

If you’re using a charcoal grill, empty the ashes from your last grilling session.
Both types of grills need to be pre-heated before you start cooking. Gas grills turn on easily (make sure the lid is open while you’re lighting the grill!), but if you’re new to lighting one, here’s a video demonstration. To light your charcoal grill, you’ll need a chimney starter. Please don’t light your charcoal with lighter fluid! It seems like a quick fix, but it can make your food taste “chemical.” Let the gas grill heat up for at least 10 minutes, and your charcoal grill for at least 20.

After your grill is preheated, use a brass-wire brush to scrape the charred goo and gunk off of the grate. You’ll need to give it a good scrape at the beginning of grilling season. Then, during grilling season, a quick brush before and after grilling should do.

After you grill your last meal for the summer or fall, leave the grease on the grate to prevent rusting over the winter. (If you don’t have one of those brushes, you can use some aluminum foil to do the trick!)

Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.
Now that your grill is hot and the grate is clean, your food won’t stick to it as much, and you’re likely to get those classic grill lines!

What to grill

Here’s a list of recipe ideas to get you started.

  • Grilled cheese
  • Vegetables
  • Vegetable kabobs
  • Corn on the cob
  • Grilled sweet onions wrapped in bacon
  • Grilled pizza
  • Pork chops and caramelized onions
  • Grilled Teriyaki Beef Kabobs (make sure you have your Teriyaki sauce ready)
  • Salmon
  • Baby Back Ribs!

Plus a couple of Barbecue Tips and Tricks

  1. To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
  2. Try to limit the flips. Ideally, you should flip each item once during the grilling process.
  3. Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!).
  4. For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
  5. To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.
  6. If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
  7. If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.

It’s the right time to get your own BBQ Grill!. Buy Now at Renaud Air!

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