Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, August 31, 1994                   TAG: 9409010038
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: WEBER STEPHEN PRODUCTS AND STAFF WRITER ALMENA HUGHES
DATELINE:                                 LENGTH: Medium

GIVE YOUR GRILL A CLEAN BREAK FROM SUMMER

\ Sure, it's still hot outside now and there are probably still weeks of wonderful outdoor grilling weather ahead. But eventually, all but the most diehard enthusiasts will put away the grill for winter.

While it usually isn't necessary to clean the cooking grill after each use and OK instead to simply loosen residue with a brass grill brush or a piece of crumpled aluminum foil, then wipe off any remaining residue with paper towels, a thorough cleaning before storage is recommended. To do this:

Remove ashes.

Remove the cooking and charcoal grills.

Use a heavy coating of spray-on oven cleaner on the grills and any other grill surfaces and finishes for which the cleaner is recommended. Leave on long enough to soften accumulated grease, then follow manufacturer's instructions for removal.

If you prefer, a small cooking grill can be cleaned by soaking in sudsy water in your sink. Larger cooking grills can be soaked between thick layers of wet newspapers. After you have cleaned the cooking grill, spray it with a coating of nonstick cooking spray.

Ideally, your grill will spend the winter inside a garage or shed safely away from harsh weather. But whether it's kept indoors or out, protect the grill with a close-fitting cover, preferably made for that purpose, or with a heavy-duty tarp cloth.

When good weather returns, it won't take much to get your grill up and smoking again. At that time, check your owner's manual for any required maintenance, and reread all warnings and operating instructions.

Gas barbecue grills will need a few extra steps to insure safety. Don't perform the tests in an enclosed area, and don't locate the barbecue near combustible materials, gasoline or other flammable vapors and liquids.

Check the gas hose or supply line for nicks, cuts, cracking or abrasions. Replace only with factory-authorized parts if found to be unserviceable.

Check all gas connections with a soap and water solution. Any bubbles that form or grow indicate a leak. If bubbles occur, shut off gas, tighten the fitting and retest. After checking, rinse the soap solution off with clear water. If a leak persists, do not use barbecue. Shut off gas and call for a service person.

Check under and around the controls, valves and burners for dirt, leaves, cobwebs or anything that would affect the flow of combustion or ventilation of air. These areas must be clear.

Check the burners for obstructions, such as spider webs and clean out if necessary.

Check screws, bolts and nuts for tightness.

Of course, neither cold, nor snow, nor rain, nor gloom of night will deter some barbecue enthusiasts from cooking outdoors. With a little organization and a lot of determination, you can even in winter enjoy a cookout's inimitable charcoal flavor and take advantage of some foods that might have been off season or too heavy for warm-weather dining.

Cold-weather grilling requires organization. In your warm kitchen, place everything you need on a tray making it easy to transport to the grill, then bundle up and go for it.

Never grill in closed quarters that can trap deadly carbon monoxide or near flammable materials. Cold-weather grilling may mean adding a few minutes to the total amount of cooking time.

Wind, more than temperature, seems to affect the results. If it's windy, try to find a sheltered area where the wind doesn't blow right on the grill. If it's snowing, brush the snow off the grill before cooking because the cold covering will reduce the grill's inner temperature. Try not to lift the lid any more than necessary, because cold gusts blowing into the grill will also lower its cooking heat.

Best bets for cold-weather grilling are foods that don't require much attention so the chef doesn't have to get bundled up too often. Steaks, burgers or fish that need only one quick flip or large meats that can cook unattended, without repeated basting, work well.

Always use a meat thermometer to determine the internal temperature of the foods you're cooking. And as long as the grill's heated anyway, add some side dishes, like vegetables or potatoes, to get flavor unmatched indoors.

Put the grilled food onto a heated platter, take it inside, think warm weather and enjoy!