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And once you’ve gotten that taken off… there’s a scraper on there for really stubborn parts. Um… once you’ve gotten that taken off, I’ve got a uh… small Tupperware container here, and I’ve got some canola oil, and an old dishrag here.

And uh… what I’m going to do is hang on to this towel with these tongs, and I’m going to rub this canola oil over the top of the grill to pick up any of the uh… residual soot that might be left on. And it’s kind of a dusty residue that’s left even after you scraped it really hard with the bristles there. So you’ll get a little smoke coming off, and that’s okay. We know our grill is getting hot. Now I like to use canola oil, simply because it has a really high smoke point and is uh… able to withstand pretty high amounts of heat. A lot of people fry in it, so it can withstand up to 350 to 375 degrees temperature.

So it’s a good oil for doing something like this, and it’s cheap as well. You don’t want to use like a really expensive olive oil or something for this, because it’s not going to make sense to do that. So, I’m going to rub that down, I’ve got a good nice shine on there. Uh… we’ve also got some nice non-stick spray to further help our efforts as far as that goes. So uh… I’m going to go ahead and clamp this lid down again, and uh… let some of that oil kind of smoke off. And uh… before I throw any protein items on there, I’m going to give it one quick brush before the protein item hits the grill, and we get to go.

In case you didn’t see the video in part 1 of this series… here it is again.

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