u/Siucra_Ray

Double cheeseburgers with bacon, pickle and onions. OnlyFire griddle inserts on a Weber Spirit II. Very versatile set up.

18 chicken thighs, marinated for 24 hours, cooked over charcoal and applewood. Flavour was insane. Definitely a top 5 cook.

I have an OnlyFire cast iron griddle insert for a Weber gas grill. I’ve been using it for about 2 years now, it doesn’t see a lot of action, maybe once or twice a month during the summer for smash burgers or fajitas.

After each cook I usually scrape it clean, then heat it up and wipe it down with water and paper towels, I reapply a thin layer of veg oil when cool and store it until it’s next outing.

However, it is starting to look a bit rough. Or maybe it’s fine, I don’t know! Does this guy need a deep clean and if so, what is the best way to go about it?

Sauced with Frank’s before serving

What are you guys using as a drip tray for a rotisserie set-up? I have coals banked to the back of the Big Joe but want to catch any juices on the front open side of the fire grate that might drip down into the ash drawer. I’ve been using a crumbled up round aluminium tray since I got the Joetisserie but just wondering are there any out there that are a better fit. Chicken came out amazing btw 😁