Sounds like you've got a system that works for you... I had hesitated to try the pumice stone for two reasons. I was hesitant to use something that might leave a residue, and I imagine that the pumice stone itself gets pretty nasty after a few uses. In the back of my mind, I always kept the idea of a pumice stone "in reserve" in case I felt the need for a major reconditioning of the grill. But it sounds like you have it down to a science.

I like using the SS brush on a very high temp grill, first dry, and then after with the brush dipped in water, for a few reasons. Allowing for an initial burn-off really leaves virtually nothing more than crusty black ash stuck to the grill. It's brittle, and the brush takes off most of it very quickly. Also - to Lucille's issue: I find that the stainless steel brush doesn't get mashed down the way a brass brush can: if I angle the brush somewhat (maybe 30 degrees?) while using it, I can get the bristles to reach sideways under the grill rods and scrape the loose chunks that stick to the underside of the cooking grate. If I do this first from one side, then also from the other, there's virtually nothing left hanging under the grill when I'm done.

I definitely find that allowing a thorough burn-off is key to a simple and effective clean up. Leaving uncharred food remains on the grill equates to far more messy and difficult clean up. I really don't want to wind up with gummy barbecue sauce and left over chunks of chicken or beef wedge into my brush. Cranking the grill up to high, I let the grate burn off at temps that are probably about the same as the self-cleaning cycle in my indoor oven. The stainless steel grill is a bit discolored, but after 3 years of use this way, it still comes out totally clean using this a combo of burn-off, dry brushing with the stainless steel brush, and also dipping the brush in water and using that on the super-heated grill.

Developing a technique that yields a clean grill, while minimizing the effort and mess, has been key to us using the grill FAR more often. Now that this works so well for us, we find that grilling is less work than cooking -- and cleaning up -- indoors.

Also: while I'm at it - I have to put in another plug for my 2005 Jenn-Air (Lowes / Nexgrill) 720-0061 -- after three years of heavy use, it's holding up beautifully. The ONLY wear I'm seeing is the logo on the grill hood: the black areas are a bit faded. Other than that, it looks - and works - like new.

One thing they guys at Weber have told me is to not apply oil directly to the SS grates. To make sure the food doesn't stick oil the food before sticking it on the grill. I'm not sure why they suggest that approach but I've heard it from at least two of their "grilling experts."

Great ideas! Thanks all! I'll definitely give it all a try... It's funny how simple an idea like tilting the brush is, but it never occurred to me! How long do you usually burn on high? I've been doing about 15 minutes, is that enough? Thanks again!

Now all I need is entertainment for my 16 month old while I'm out at my grill!

Lucille

I don't like the idea of leaving food on the grill for days at a time, so after I take a meal off the grill, I turn all the jets up to high and let it go for about 15 minutes or so and then let it sit until I'm ready to grill again. My idea is that I want to char most, if not all, of what's on the grill before letting it sit idle for a few days. Then, when I'm ready to grill again, I crank it up high for 5 to 10 mins, use the SS brush dry to get off as much of the dry crusty ash as I can, and then follow up with the SS brush dipped in water, which seems to do a very nice final clean up.

As far as being "sure" I've left it on high long enough, my reasoning is that I shouldn't have to be scraping off par-cooked food. If anything I'm brushing off the grill seems more food-like than ash, I will usually let it burn off more before brushing.

Lots of great info in this thread guys...I'm going to try dipping my brush in water the next time I clean the grill. Thanks!