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Grease PAn Question

#1 User is offline   Howard S 

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Posted 31 May 2008 - 09:06 PM

Hi folks,

I just bought a Summit s-470. It's fantastic.
I was reading the manual (....can you believe that??? A guy actually reading the manual??) and I came across a little note that said you shouldn't line the grease pan with aluminum foil because it might prevent greas from draining down to the grease trap. I maybe could see where that might happen if the foil were not applied smoothly, but other than that, is it a real concern? Do you folks line your grease pan?

Thanks,

Howard
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#2 User is offline   cuskit 

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Posted 31 May 2008 - 09:23 PM

View PostHoward S, on May 31 2008, 10:06 PM, said:

Hi folks,

I just bought a Summit s-470. It's fantastic.
I was reading the manual (....can you believe that??? A guy actually reading the manual??) and I came across a little note that said you shouldn't line the grease pan with aluminum foil because it might prevent greas from draining down to the grease trap. I maybe could see where that might happen if the foil were not applied smoothly, but other than that, is it a real concern? Do you folks line your grease pan?

Thanks,

Howard

No Weber here (well, at least not the big ones), but I don't bother with the foil. When my grill was new, I started out that way, but then just kinda faded out with the extra effort. Mine is stainless steel, cleans out very easily, actually easier to clean than applying the foil, taking it out (carefully so as not to drip onto the (what?) drip pan (hee hee), and discard. And foil is not so cheap anymore! :lol:

Mike
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#3 User is offline   mnlang 

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Posted 31 May 2008 - 09:29 PM

Howard -

Glad to hear you like your 470! I am with Mike, I don't line mine. However, like you pointed out, I have no idea why you couldn't if you really wanted to. I have a feeling that is one of those directions meant for people that don't understand instructions to begin with...if you get my drift.

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#4 User is offline   grillguy 

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Posted 01 June 2008 - 06:20 AM

I'd even add that the non-stick Reynolds Wrap might be the best solution, as it does seem pretty slick and would provide a good way for the grease to drain. I'd much rather dispose of that every few weeks or so than scrape all the junk off the pan.

Let us know what you do!


- dustin
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#5 User is offline   shelly 

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Posted 01 June 2008 - 05:15 PM

View PostHoward S, on May 31 2008, 07:06 PM, said:

Hi folks,

I just bought a Summit s-470. It's fantastic.
I was reading the manual (....can you believe that??? A guy actually reading the manual??) and I came across a little note that said you shouldn't line the grease pan with aluminum foil because it might prevent greas from draining down to the grease trap. I maybe could see where that might happen if the foil were not applied smoothly, but other than that, is it a real concern? Do you folks line your grease pan?

Thanks,

Howard


I have my S-470 lined with hd aluminum foil but check it after each cooking session. I usually don't cook heavily fatted foods, and if I do, I use a drip pan under them, so my foil is relatively clean.

But the front and back side angled metal plates do need more frequent cleaning. I use a retractable razor (used for scraping paint from glass) to gently lift the baked on sauces that usually caramelize on these panels. It all falls into the bptpm aluminum foil and can be easily discarded.

Shelly
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#6 User is offline   cuskit 

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Posted 01 June 2008 - 09:56 PM

View Postshelly, on Jun 1 2008, 06:15 PM, said:

I have my S-470 lined with hd aluminum foil but check it after each cooking session. I usually don't cook heavily fatted foods, and if I do, I use a drip pan under them, so my foil is relatively clean.

But the front and back side angled metal plates do need more frequent cleaning. I use a retractable razor (used for scraping paint from glass) to gently lift the baked on sauces that usually caramelize on these panels. It all falls into the bptpm aluminum foil and can be easily discarded.

Shelly

Oh geez! Just when I thought I wouldn't have to clean that well, you come along with this tidbit, and now I've got to start "shaving" my grill? :lol: Does anyone know of a good "grillcream" for this" ;) ;)

Seriously, thanks for the tip, Shelly! That should make life a lot easier for some of the crud I've fallen behind on with my lackadaisy maintenance schedule! :(

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
2008 Kenmore Vertical Smoker, 1500BTU
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2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

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Help support the BBQ Source Forums
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#7 User is offline   steined 

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Posted 04 June 2008 - 09:15 PM

View Postcuskit, on Jun 1 2008, 10:56 PM, said:

Does anyone know of a good "grillcream" for this" :) :lol:

Mike


Dawn Power Dissolver in the little blue bottle. Can usually get it a Wal-Mart or Kroger. Now I haven't used it on any painted metal, but it works wonders on cruddy grates. I'd probably spray it on top of a garbage bag or something instead of on the grill. But I'm just paranoid. :lol:
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#8 User is offline   James Feger 

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Posted 04 June 2008 - 09:45 PM

View Postgrillguy, on Jun 1 2008, 06:20 AM, said:

I'd even add that the non-stick Reynolds Wrap might be the best solution, as it does seem pretty slick and would provide a good way for the grease to drain. I'd much rather dispose of that every few weeks or so than scrape all the junk off the pan.

Let us know what you do!


- dustin


Im not sure how hot it gets at the pan, or how much heat the wrap can take. However, that is something to pay attention to. Id hate to have Reynolds Wrap ignite under my burners, or in the cabinet. Although, I bet it would be a quick fire that goes out fast. :lol:
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#9 User is offline   grillguy 

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Posted 06 June 2008 - 03:29 PM

View PostJames Feger, on Jun 4 2008, 10:45 PM, said:

Im not sure how hot it gets at the pan, or how much heat the wrap can take. However, that is something to pay attention to. Id hate to have Reynolds Wrap ignite under my burners, or in the cabinet. Although, I bet it would be a quick fire that goes out fast. :)


Good point - I hadn't thought about that. Obviously the heat wouldn't be directly on the foil in the Weber, but it still gets hot in there!

I'd try it out this weekend, but it's gonna be in the 90's and highly humid. No outside time for me if I can help it. :P
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#10 User is offline   Ronald 

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Posted 06 June 2008 - 03:37 PM

View Postgrillguy, on Jun 6 2008, 04:29 PM, said:

Good point - I hadn't thought about that. Obviously the heat wouldn't be directly on the foil in the Weber, but it still gets hot in there!

I'd try it out this weekend, but it's gonna be in the 90's and highly humid. No outside time for me if I can help it. :P

They just told us we have a severe heat advisory here in the mid atlantic for the next 10 days. Thats 10 days of temps over 92 and it aint even july yet. With that kind of heat .The only thing that will be used to cook on is the grill. It's going to be hard enough to cool off the house without cutting the stove on.

This will be a real good test of the foil.
It will also be interesting to see if anyone can hold a low temperture in all that heat
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