weber Q 220 grill on first time Tried to grill drumstick chicken with spices, the chicken stuck to the grill and took away the spices. I'm not sure if the grill wasn't seasoned to use. Any tip to avoid this ? weber Q 220 grill on first time Tried to grill drumstick chicken with spices, the chicken stuck to the grill and took away the spices. I'm not sure if the grill wasn't seasoned to use. ... » Read More weber Q 220 grill on first time Tried to grill drumstick chicken with spices, the chicken stuck to the grill and took away the spices. I'm not sure if the grill wasn't seasoned to use. Any tip to avoid this ? « Show Less
894666
As has already been mention, use PAM Grill Spray or regular PAM--it will flare so stand back when you spray it. You can also use a paper towel dipped in vegetable oil or a silicone brush dipped in vegetable oil. Don't stall around with either of these latter two; however, the silicone brush is far more heat tolerant than a paper towel.
894667
Do Not use Pam, it is flamable. What you need is a pum sprayer bottle for olive oil, I wouldnt be without mine
894668
Olive oil has a low flash point and burns away too fast on a grill. Canola oil or vegetable oil are better, or Pam.
537441
If you cook w/some liquid seasoning(oil/pam) only slight sticking. When food sticks clean w/soapy water and non abrasive sponge. Similar to a Forman grill but I think better. Had both.Very good seller.
1538088
It is a stick-free surface. Still, I would never recommend cooking meat, fish, or anything else in a sticky, gooey marinade. That would be very hard to clean. Remember that you don't want to use anything abrasive, like Brillo or Ajax cleanser. Use sudsy dish cleanser and a soft sponge. Before using, be sure to wipe well with oil, I use olive oil. Do not treat it as you would an outdoor type of grill as it is definitely not.
978933
Not to me. I followed all the directions for priming this grill, and the food still stuck like glue. It is very heavy & awkward to handle. Hope this helps with your decision.
2240429
Hi! Just saw this question. I usually place some herbs inside the cavity of the chicken, and then a few in the liquid in the pan. I also use herbs on the outside of the chicken, like a rub. Bsaste as you would a normal roasting chicken. If using a rub, we pour a bit in the cavity of the chicken, also put a bit in the round container that the chicken sits on, and then rub the outside of the chicken as well. This makes chicken SO MOIST, you will never cook it any other way! It was the best kitchen tool we have bought ourselves, in years! Hope this helps!
1021233
I tempered it well on the advice of another purchaser before I ever used it to grill. I clean it when cold usually just before I use it again. Wire brush and some cooking spray keep it non stick and free of rust.
26982
Well, I thought about that too. The only thing I did was put in the new grates & flavorizers and heat it up to a pretty high temperature. You'll see some smoke for a few minutes and then I let it cool. After that no more smoking and I went ahead and started cooking. I typically spray a bit of that Pam for Grilling spray to make cleaning easier later. (Never clean the flavorizer bars though.)
1259097
I am not sure about the seasoning part. I don't follow the norm. I just started grilling but you may have something there.
2053976
I have used mine 4 times now. The material looks and feels like teflon coated. My grill has been on med. and high with no problems. I dont use a charcoal grill thou if that is what your referring to. As far as chemicals being released , we have not noticed any . hopes this helps . If you use a marinade , however it does run off the mat onto the grill , but not as much to clean.
2073001
Put the pan in the second slots, then put the thermometer at 350 degrees. Pepper lightly, lay them on the grill and place in the top slots. Cycle the 30 minute timer twice. And BINGO, juicy chicken breasts with the grease drippings in the second slot pan. By the way, flip the breasts once after 15 minutes, or they'll stick to the grill.... ENJOY
918628
The pan comes pre-seasoned, and the seasoning is pretty effective. To supplement the original job, use flax seed oil. It's available in most health food stores or a hardware store as linseed oil. Just make sure you get the RAW linseed oil. Before using any oil, give it the sniff test to make sure it is not rancid. Something like eight ounces will last you for years - just store it in the fridge. To use, pour a small puddle of the oil in the pan about the size of a quarter. Then take a paper towel, fold it up several times, and wipe the oil around the inside of the pan. Make sure you don't miss any spots. Your objective is a smooth, thin, shiny coating over the complete pan. Then take the same piece of paper towel and wipe down the outside. Of course, the outside is less critical. Now to cure the oil. You have several choices. Place the pan in the oven upside down, turn the heat up to about 400 or so, and bake the pan for an hour. Turn off the oven, and let it cool slowly in the oven. Sometimes this procedure will stink up your kitchen, so another option is outside on the grill. The procedure is the same, but this time heat up the grill to 500-550 F. Actually this is the preferred approach, but not everyone has an outside grill. After repeated uses, the pan will get 'sticky' for things like eggs, so I do a quicky when that happens. Again, apply a coating of flax seed oil as above. Assuming you have a gas stove, turn on a small burner about half way and place the pan over the burner upside down. Let it there for 15-30 minutes. Again, afterwards let it cool slowly. Don't touch it until you're sure it's cool, or you'll regret it. These pans do require oil when cooking. Myself, I use either olive oil or canola oil. Use whatever you think is the healthiest for your family. All this sounds very complicated, but it really isn't - just a few basic steps. Apply some oil, wipe, heat. That's all there is to it. Personally, I like iron and steel pans, and I think this one works like a charm. Bon appetit!
819191
Believe it or not, I just used it last week for the first time. I made grilled chicken, which was very, very good. It did taste like I had put it on the outside gas grill. I hope this helps
1195722
Aely. In fact I am going to have dry rub chicken on the grill tomorrow. I did a marinated chicken a while ago. Both were just great. I try to make extra servings so I can use the left overs for another meal. or make the salads (such as chicken salad for sandwiches during the week). It is much less expensive than to buy cold cuts, much better flavor. and more healthy.Good luck. Jj
96171
Place it between the grill grates and flavorizor bar. Also for some really good flavor try pecan chips or mix them 50-50 with hickory chips. It will make chicken into a whole new deal.
1097947
HI! There are all kinds of options you can use for your preference. You can marinade before you bbq or sprinkle a few drops and rub it over the meat before cooking. Some like to add the flavoring after cooking. A couple drops do go a long ways and it can get a little bitter flavor if you use too many drops but it's how to your taste. I like to apply mine before bbq but it can be anytime. :)
1883141
I have not cooked a turkey on my grill, but I would think that it wouldn't be a problem. I cook a whole chicken and it does a great job. Keep in mind that you do not want to have all buners on. When I cook on our Weber grill, I keep the middle burner off.
93129
That substance is a vegetable oil that they put on the grates before they shipped it. Just leave it alone and season the grates. You should be fine! I have been loving my grill this summer and have had no issues.