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We’ve got a little bit of heat generated on the inside of our grill, and we’ve got a nice uh… even flame going on both of the elements underneath.

So um… I’m going to go ahead and show you guys how to uh… get this grill ready.

Now the most important thing, and the mistake that a lot of people make is their grill isn’t clean before they start throwing meat items or vegetables or anything on there, and that can cause a lot of sticking, and it… it disrupts the uh… even flow of heat that you’re trying to generate on the inside of your grill as well. So, I’ve got a uh… two sided grill brush here, and these are brass bristles which I kind of like, because they’re so flexible but they’re firm enough to actually take stuff off. So we’re going to go ahead and give this guy a scrub, and uh… I had cleaned this earlier so there’s not a whole lot of residual on the grill now as we speak. You want to get a rougher brush first on this, to knock off the uh… the excess soot if you will.

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