I am trying to learn how to use a new Performer. In Cook's Illustrated cookbook on grilling they recommend against the use of the cover for grilling because they detected off flavors when the cover was used. It occurs to me that this problem should be addressed by cleaning. Should the inside of the kettle be cleaned? If so what method, tools, cleaning agents etc. do you recommend? Should both the top and bottom be cleaned or only the top?

Thanks,

Bill

I clean mine with a little Dawn and a soft nylon brush. I never use steel wool or harsh chemicals. I use my lid on everything I cook on my Weber Kettles with the top vent open all the way. I could see getting a foul taste if you were to allow stale smoke to stay in the grill by not having your top vent open. Wonder if the person with Cook's Ill. knows how to properly use the lid in the first place. When the likes of Jamie Purviance say use the lid I listen.

Bowtie (Chris Kimball), recomends hardwood charcoal, but uses kingsford on TV, probably where his off flavors come from

I use my lid probably 90% of the time, and the only cleaning it gets is what gets buned off during the cook. I never detect anything undesirable.

I've owned a few kettles in my time and the only thing I clean is the grates.

Wrong Wrong Wrong! That defeats the whole purpose of the kettle.

In an effort to clear up any confusion;

Cook's / ATK mentioned "Off Flavors" and, "with the lid off", if one is using the "Match Light" charcoal which is impregnated with "lighter fluid". Personally, I think Kingsford "Match Light" is "terrible" charcoal. Sure one or two lumps (maybe) in the bottom of the chimney..., but I wouldn't use more than that.
I have never cleaned the inside of the lid of my 22.5 Kettle look-a-like in 25 years! It's got some fuzzy stuff aroung the upper vent but that's about it.

Bill
When I demonstrate the kettle and Gassers.
I always like to have them relatively clean - (not pristine). I use oven cleaner on them to get most of the gunk off then hose them out and leave them open in the fresh air for a day. I never have off smells. I cook with the lid closed 100% of the time on a kettle for both direct and obviously indirect. I never use easy light briquettes the difference in lighting time is only about 5 - 10 minutes.

"Off tastes" may come from the quality of the food or marinates. Only use good quality charcoal or briquettes and you cant go wron.

Regards

quote:

Cook's / ATK mentioned "Off Flavors" and, "with the lid off", if one is using the "Match Light" charcoal which is impregnated with "lighter fluid".

Shame on them for using match light. That isn't a rookie mistake. That is flunking kindergarten.

Like I said, I am trying to learn about charcoal. Cook's Illustrated is generally considered a reliable resource and I have learned a lot from them over the years. They did not say that the off flavors came from Match Light charcoal. In fact their stated preference is for hardwood lump charcoal, so it is not clear at all from whence the off flavors they detected are coming. By inference, however, it seems more likely they were referring to lump. It is no big deal to clean the inside of the lid, but I know my father never did and he got great results with his Weber kettle for years and years. So, I dunno what to make of the CI comment.

You folks are great and I really appreciate all your help. I even got a private note from one contributor more of less in concert with everyone else here. Thanks again.

Bill