How to prevent food sticking on Weber Q1000 grill?

[JT]

This what I've tried *so far* to prevent meat (chicken - the worst for sticking -pork, beef) from sticking on the porcelain-coated grill surface of the Weber Q1000:

Pre-heating the grill per the instructions, i.e., time and "heat level".

Cooking at the correct temperature per Weber's directions.

Using a little oil in any marinade or sauce.

Not adding any baste or sauce containing sugar of any type until the meat is almost ready to come off.

I never had this problem with any other grill, charcoal or gas, or with any other grill *surface*; either I'm doing or not doing something, or maybe the porcelain grill surface is the problem?

Any tips?

[Ron3rd]

newman fulltimer wrote:

fpoole wrote:
Curious, I've tried veg oil and I believe olive, but not sure on that one, but wiped grill just before putting meat on the grill after is smokes off. Still sticks.

I will try the oil in a marinade but for rubs? Guess that won't hurt either...
thanks...

Use a good amount not just a light coating ,I soak a papertowel and wipe it a couple times then cook never have a issue with sticking

If food is sticking you are not flipping it or moving it enough and its cooking to the grate

That's what I do with my Weber Q. Never any sticking problem

[dieseltruckdriv]

We have a Q120, and the grate needs to be seasoned like any other cast iron.

[scali71]

bring the meat to room temp not right out of the fridge. Meat always sticks if you throw it on the grill right out of the fridge

[wgriswold]

themagicbus wrote:
We've been using the Q for a long time now, but don't have this problem.

Like others have said - use folded paper towel held with tongs, oil up the paper towel, and then liberally wipe down the cooking grate.

Tom

Is the grate oiled hot or cold prior to cooking?

[themagicbus]

We've been using the Q for a long time now, but don't have this problem.

Like others have said - use folded paper towel held with tongs, oil up the paper towel, and then liberally wipe down the cooking grate.

Otherwise, we treat the cooking grate like any other cast iron. Scrape it well and cook off any excess. And occasionally retreat the grate with oil and heat it up to keep it seasoned well.

Tom

[fpoole]

Ok, tried the Oil on Pork, in this case, and oil wiped on grill and immediately put the pork on the grill, while oil is still smoking/burning off. and turned after about 5 min or so.

It worked much better.

I guess I'll have to just play with it for a little bit to see which one/both works best and how much oil to use...

I'm good, thanks all and hopefully the OP got what he was looking for..

Good info, thanks again...

[JonWalter]

I've worked grills in restaurants. Most grill cooks like to use a cup or pan of oil and a silicone grill brush.

After scraping and cleaning the grill, I like to brush it, then let it cure for a couple of minutes to season, then wipe off the excess, then brush it again, season, etc. In this way, the grill tends to acquire a natural nonstick coating like a cast iron pan.

I keep a can of spray oil in my station, but about the only time I use it is for seafood fillets and other delicate items. I'll brush the bbq grill then also spray the surface of the fillet. If the grill has been brushed, there's really no need to spray on meats.

[Ski_Pro_3]

Heavy on the oil directly to the food. Let the meat sear, if you try to move or flip it too soon, it sticks. Let it sit and it will release without tearing off and leaving meat on the grill. After grilling, crank up the heat and after a bit, use a wire brush to clean it for the next use. Sometimes stuff left on the grill will be the cause.

[parker_rowe]

DownTheAvenue wrote:
Use Pam or any similar cooking spray. Spray the meat, not the grill! Works every time!

I always used Pam spray with good success.

Now I brush most things I grill generously with olive oil. My grill grates are pretty well seasoned at this point though. That helped, I had a lot more trouble when the grill was brand new.

If the grill is way super hot though, things can still stick.

[Bumpyroad]

old guy wrote:
buy some of the stuff they advertise on tv. the copper sheets that protect your grill from stuck on food. you can buy this at wally world or bed bath and beyond. might try amazon to see if they have it. what it amounts to is non stick BBQ sheets. the sheets are washable and reusable if you have a porcelain grill you don't want to use a wire type brush on it since the wire brush ruins the grill coating

I use aluminum foil instead. cheaper, easier, disposable.
bumpy

[C_B_]

Have a Weber Q-120 Grill.
I'm looking at purchasing the Copper Chef Grill & Bake mats for following reasons.

No flare ups.
Less clean up.
No food sticking.

Two mats from Camping World are $9.49.


Would like to hear from anyone who has used these mats.

C.B.

[GordonThree]

Could be cleaning the cooking grate too much, so that it's not seasoning correctly, or not cleaning the grate enough so that burnt food is sticking to fresh food.

Could be too much sugar (including tomato and fruit juices) in marinade / sauce, which is like glue

Cloud be moving the food too soon or too much. While searing food will stick and then release, but then start to burn and stick again. Let it ride, remember Weber's motto - Lookin aint cookin

My Weber Q1200 has cast iron grates without any coating. They stuck for the first few cooks, but are nicely seasoned now and only stick if I go nuts with sugary toppings.

[theoldwizard1]

Any cooking spray just before you throw the meat on. It will flare up !

[magnusfide]

newman fulltimer wrote:

fpoole wrote:
Curious, I've tried veg oil and I believe olive, but not sure on that one, but wiped grill just before putting meat on the grill after is smokes off. Still sticks.

I will try the oil in a marinade but for rubs? Guess that won't hurt either...
thanks...

Use a good amount not just a light coating ,I soak a papertowel and wipe it a couple times then cook never have a issue with sticking

If food is sticking you are not flipping it or moving it enough and its cooking to the grate

Double ditto.:C