so i have a VC VM448N, seen here: http://74.125.95.132/search?q=cache:Oks4rD...lient=firefox-a

now my question is, do i cure the grates before using of not? some say to do it, some say NO.

i got this back from a VC dealer via email today:

Good Morning Bruce

Received you inquiry regarding treatment of porcelain. The best is to do a good burn off of bbq before using and unlike raw cast there is no requirement for treating ahead of time. It is also very important to use a brass brush for cleaning between barbeques. Let me know if you have any other questions

Kerry

i don't know what to do. i would assume that i do NOT have to cure them, wash before 1st use, clean with brass brush after each use and spray with PAM or similar prior to each use so the meat doesn't stick.

please don't flame me for posting, i just don't to destroy the grates on my beautiful brand new blue vermont castings NG bbq before i even get thru a summer.

brucered,

Welcome to the forum and congratulations on your new grill.

I don't think I've ever seen anyone flamed on this forum, just friendly help and suggestions.

I would do an initial burn on high for 10 to 15 minutes, just to burn off any industrial oils and dirt that may be on it from the machining and fabrication. You don't need to do any seasoning of the grates like you do with unprotected cast iron.

Others may disagree with this, but I only use oil on my grates on lower heat cooking. In my experience, at high temps it just smokes and burns on like your food does. If you're searing meat at high heat, it will release from the grill when it's been seared sufficiently. At lower temps, you can use the Pam, but I'm not sure about the smoke point of it. A lot of people use a paper towel to wipe a little olive oil on the grates first. I use grape seed oil because it has a higher smoke point than olive oil.

After cooking, just do another 10-15 minute high temp burn to clean off any residue from the cook and definitely use a brass brush on the grates like they recommended.

I don't think I've ever washed my grates, but mine are SS and not porcelain coated cast iron. Just the initial pre-heat and the final burn off and brushing should be all you need.

It sounds like you have everything under control. Just don't forget to post pictures of some of the food you grill.

Pat

thanks for the info, that's what i was hoping and that's what the VC dealer told me.

so here's my plan:

i'll clean them 1st to get any factory oils, residue off, just warm soap and water. then i'll just use them as is and prespray them with BBQ pam or brush them lightly with OIL (olive or similar)

i just checked my new PC (president choise) bbq set my wife got my last year and the brush is stainless steel body, but BRASS BRISTLES, so i think i'm good to go. new bbq, new utensils, new fitted cover.

i got the NG hooked up yesterday, i'll go do a leak test on the actaul bbq, they did it on the line and i'll fire it up on my days off.

i can't beleve the grill only cost me $287.20CDN + tax at HD

i missed bbqing all winter as both our LP tanks ran out and were expired and the bbq was rusting out, so we couldn't use it.

I second that! Be sure to post pics

i told my wife about posting pics of the food, i think she thought i was crazy.

i tested for leaks on the bbq and side burner, all clear. fires up nice and evenly, i let it run a few minutes, it sure gets nice and hot fast.

once i get the hang of this one, i think i'm going to go old school and purchase a weber 22.5 one touch silver charcoal grill as well, but that'll be for another thread.

brucered,

You'll get use to your family laughing at you when you take pictures of your food. We all go through that. My family still makes fun of me, but it's all good natured ribbing and it's fun to share pictures of your efforts. A lot of us take pictures of the whole preparation process which adds to the family ridicule, but they stop laughing when they're eating. The hard part is that sometimes the food disappears so fast that you don't have time to take pictures.

I see you had NG hooked up. I converted my grill soon after I got it and I highly recommend it. Now all I have to worry about is my Rottweiler eating my gas hose. I'm on my third one and since I never move my grill, I'm thinking about putting in a permanent line. I haven't noticed much if any increase in my NG gas bill and I was able to grill all winter without having to mess with LP.

Try a few sessions with your new grill and see how the food comes out before getting a charcoal grill. You might decide you don't need it.

Keep us posted on how it's going.

Pat

yeah, but we're a bileve and our bbq is outside our elevated sunroom exposed to our neighbors (abouts 6' off the ground, i can see right over their fence and they can see me when i'm bbqing).

when i pull out my digital camera and am taking pictures of food on the grill, they're going to think i'm completely wacked. oh well, i'm still going to do it.

thanks everyone for the replies, this seems like a good forum. i might be on here quite a bit during the summer getting suggestions, recipies and dare i say "looking at pics of other peoples food"

thanks again.

i'm getting conflicting info on this subject, and i'm sure i'll never find a definitive answer

this thread swears by the fact that you SHOULD cure them first:

this thread http://www.bbqsource-forums.com/invboard/i...post&p=6233

i'll try NOT curing them and see what happens after a few bbq sessions, if they stick, i guess i'll look at curing them.

brucered,

At this point, I'm still not convinced they need to be seasoned, but my thinking in these cases has usually been of the better safe than sorry variety. It may not make any difference, but since the replacement cost I'm finding on your grates is around $55.00 and the seasoning instructions seem pretty easy, why not give it a try? Or try seasoning one or two and leaving the others unseasoned as a test to see if it makes any difference.

Pat

already use it today for burgers. i just rubbed some veg oil on the grates with some paper towel, they didn't stick. it wasn't like tfal or anything, but they definitely did not stick.

Get yourself a couple cans of Pam, a quick squirt before placing the meat and they'll be fine. The Pam is easier than wiping with a towel, quick and cheap. And tasty...

Mike

thanks. pam is what we used on our old grill, it worked fine.

i'm guessing the BBQ PAM would be best?

we were going to go with steaks our first time on the new bbq, but my wife thought burgers would be safer, so fresh 1/4lb burgers from sobeys were turned into mozza burgers. burger, mozza cheeze, JD BBQ sauce, lettuce and onion with chips on the side, mmmmmm they were good. steaks are tomorrow.

i feel like a dork for taking pics and posting them of my food, but here's how the burgers turned out.

i should have pulled them off about 1-2min earlier and they would have been perfect, but as it was, they were not bad for the first time with a real bbq.

oh bbqing how i've missed you.

I haven't tried the bbq pam, I've seen it, but the regular works just fine, so..... if it ain't broke, don't fix it!

Don't think like a dork. Posting pictures takes a real MAN! I mean, this grill porn is heavy stuff, and those that can't handle it (spelled wives) should just stay out of our way! You did yourself proud! Those pics look very good, and burgers are perfect for christening a new grill! Kind of like "lubing" the grill for the big stuff tomorrow - STEAKS!!! Really looking forward to those!

Mike