Good looking grill! Always use a grill brick and oil when cleaning and wipe with a clean cloth. There is always going to be some discoloring around the edges and in the corners as you can't get there with the brick. I also use a razor scraper to get these areas.
Since you have 3 burners, I would put the far left one on med-high, the middle one on low, and the left one off. You can cook hash browns on the left and then hold them on the right while you cook eggs some where in the middle right.
The uses for this type of grill are endless.
MMMMM.. now I'm hungry... I wish this thing was parked in my driveway right now! I'd be whipping up some bacon, eggs and hashbrowns... oh and some toast to dip in the eggs... Everyones invited! Wait, we need sausage patties too... but then I'll want to make gravy...
Speaking of that, I asked a chef buddy and he said it was fine to put a pot on one of these... Anyone else have an opinion on that? Can I put a skillet somewhere and whip some gravy up?
Any unconventional uses I may not have considered for it?
CC, Thanks for the tip on the dough scraper... a picture really is worth a thousand words! I never knew what that thing is called but I'm pretty sure I have someone somewhere... I like the wood handle suggestion, but I do hate wood handles...
I think I've got it but let me just make sure I'm ready for when I get to this step.
Since it hasn't been used in a while and i want to make sure I'm starting nice and fresh...
Heat the grill somewhat adn put a little oil on it, then use the grill brick, steel scrubber, and a razor scraper (like the one from the hardware store??) and elbow grease to break down the remaining coating from when she had it...
Then put the grill on medium high heat, coat it with oil and let it sit for an hour, keeping it well oiled, maintaining just a small amount of smoke...
Let it cool for 10 minutes and scrape off the excess oil with the dough scraper and wipe it with a clean dry cloth...
After that it is ok for it to feel tacky, when I want to cook just put on the oil and go to work.
Here is where I'm a little unclear... do I then want to clean it at the end of the night with the grill brick, or do I just want to scrape any large pieces off and wipe it with oil. Wouldn't the grill brick remove my seasoning?
I want to make sure I have this part exactly understood... This is the center of my operation and I know if I don't do this process right, I'm gonna have problems!