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I have followed alot of advise from the site, but still I seem to make an insane mess of my grill (inside) when I cook. I am usually only doing steaks, chicken, and burgers, and I try to keep the sauces to a minimum, but I still make such a mess (my tamers catch on fire all the time). Any advise? PS. When I use my PAM Grill spray, I pre-heat, turn off, spray, and then re-heat, and it creates one heck of a spoke storm. Is that normal. I still end up with a pretty filthy grate.