I tried an all wooden scraper and some super durable foamy thing, they kinda sucked, I went back to metal bristles hahaha

Like Sonick says, after I'm done grilling, I set my BBQ to high so that everything gets burnt, then scrape/brush everything off.

I use this Weber grill brush:

https://www.weber.com/CA/en/accessor...6464/6464.html

And have not experienced any metal bristles coming loose...

I also use this:

https://www.grillfloss.com/

I know a few people who have had bristles end up in their food. I use one of those cedar plank things. It's not great at first but it wears/burns to the shape of your grill pretty quickly and then it works really well.

lol those fucking wooden scrapers are the worstttttt!

I guess it would be ok if you gave a stainless grill with the little tiny bars, but for anything bigger I found those completely useless, never quite scrapes the top clean, never quite gets between the grills

I'm a pre-cooking burn off kind of guy, wastes less propane since you have to pre-geat up the grill anyways. I'll use the wooden scraper to get any large bits off, and then follow up with one of those scouring pad style BBQ scraper/scrubbers, then lastly give it a wipe with an oiled rag.

I'm using one from Superstore that has wood(?) bristles and a metal scraper. It works fine but if you like cleaning the grille hot then it becomes a wear item as the bristles will char. I go through about 1 every year or so.

With two young kids, and a lot of the families we invite over having under 5 year olds, metal brushes is just a risk I don't want to deal with.

I'm a pre-cooking burn off kind of guy, wastes less propane since you have to pre-heat up the grill anyways. I'll use the wooden scraper to get any large bits off, and then follow up with one of those scouring pad style BBQ scraper/scrubbers, then lastly give it a wipe with an oiled rag.

I should say that my grates are stainless, I wouldn't recommend my method to those with cast iron grates. Those should be cleaned and oiled directly after cooking or they'll rust

Jagged Krusty-O's haha

https://i.postimg.cc/PxSWcSxw/IMG-8107.jpg

Tacoma's a classy place.

I use the 3 sides weber brush and have had no issues. I also burn the shit out of it after I grill and even again before I grill and everything comes off with minimal or no effort but I suppose in the back of my mind I'm always worried a bristle will come off. Looks like verdicts in though, fuck the alternative and stick to metal bristles lol

Use a thick gauge metal brush used for industrial cleaning applications. That way if they fall off you'll see it and there's no way you'll eat it. I was so fed up with the non metal brushes I saw a guy on a forum recommend the thicker gauge metal brushes and its been great ever since.

All other brushes are garbage.

I'm sure westopher can agree being a kitchen guy. You should always run your burners at high not only before cooking, but post-cooking to clear all that crap on the grills/burners.

I'll usually run the grill high heat for 5 minutes (top down) after everything is cooked and off the grill to ensure it's totally clean.

https://www.amazon.ca/FSDUALWIN-Rust...7&sr=8-27&th=1

I use this style of coiled grill brush to avoid getting bristles in my food.

Reviews of brushes: https://www.seriouseats.com/best-grill-brushes-7495445

are we still talking about BBQ's?

Which one of ya'll got a smoker? ya'll wanna bring some smoked MEATS to our actual MEAT this coming MeAtY 31st at 7:30pm ?

Not sure if it's your jam, but just saw an ad for X3 30e, lease from 0.24%.

That's the rate we did our X3 balloon finance at back in 2019.

Speaking of having a smoker, it would be so cool if i had the space, time, and skills to be able to build one:

Too much char or whatever thing left behind with the high heat method.

Yes, you want some char on your meat to bring out the flavor. But that’s if the char comes from the meat itself and not some leftover scrap from before.

Might be an option. Was that with a specific dealer? I don't see it on the BMW.ca site. Thanks

Right now I just have a Kamodo (alongside my propane grill) which I use for smoking.

I dream of building or getting a nice offset, but there are two main issues with that:

1) I never need that much smoking capacity. I do a brisket or pork shoulder once a year maybe, otherwise at most I do like 2 racks of ribs.

2) Getting a supply of good hardwood needed for an offset is much more difficult out here.

What the hell are you even talking about?

:seriously:

You don't just crank it, throw your meat on a dirty grill, and leave it cranked.

You crank it on high, let the firebox preheat, then scrape down and clean the grill, then put your meat on and adjust the temperature based on the cooking method.

Exactly what I used to do, but too much leftover black carbonated particles. Unless you rinse the grate through, how do you get rid of those black particles after you scrape it?

I’d love to stop paying 20 bucks every year to get rid of them. But the solutions I followed on YouTube are no bueno.

I’m using charcoal/wood grill if that makes any difference.

I think the ad was for the BMW store on Burrard, but it should be across the make. Stores don't make these decisions on their own.

My friend picked up a lease on a X3M Comp for $700/mo for 24 mo @ 0.01%. I think it was from BJ BMW.

Sales said that typically ///M cars don't get discounted lease/finance rates, but they decided to do a promo for April. I'm not sure if it's a dealership level thing or brand level thing.

That's a great deal wtf