dewey02 wrote:
Huntindog wrote:
LarryJM wrote:
Huntindog wrote:
Since you have only been using it for a year, and your location leads me to believe that it is likely that it is only a partial year of use.... I can see the problem that you have in believing that grease buildup can be a problem.
There is nothing magical/unusual about it. Cooking on a grill produces vaporized grease that will stick to items that it comes into contact with. This creates a slow buildup that will over time make quite a mess. I know this for a fact. I used to be a professional Chef, and one of my least favorite duties was cleaning this buildup off of the walls, vents, ceilings etc. of my kitchen.
These grills are not immune to the physics of cooking. The same problems WILL occur over time.
Let me tell you, it is NOT an easy residue to cleanup once it becomes noticeable. I am willing to bet that the chemicals we used to do it, would not play well with TT building materials.
You misread my post ... that year is a YEAR OF ACTUAL IN TRAILER CAMPING and has spanned the last 7+ years so I have TONS of actual usage of this grill. I would guess I use the actual grill about once every 2 days or so.
Trying to compare cooking inside a kitchen with grilling in the outdoors are two completely different scenarios so that tells me even more that you just don't comprehend what is involved here and posts by other ACTUAL USERS agree with me and NOT WITH YOUR ASSUMPTIONS. You can believe what you want, but it doesn't make it real or significant as much as you might want to think it does. It's not just me saying this, read the other posts about this NON EXISTENT ISSUE.
I think this is becoming like the leading a horse to water and describing something to someone that has been blind since birth. I just think it's important for folks actually wanting CORRECT INFORMATION to get it and not biased with the "CHICKEN LITTLE SYNDROME" and that is all I'm attempting to do.
I think I'm about thru with this and with all the other posts agreeing with me, I think the true points have been made and will hopefully be able to leave it at that.
Larry
Larry
You lost me when you said that I, who cooked for a living quite a few years, didn't know what I was doing.
Obviously, there are quite a few variables in how much grease gets vaporized and how much gets deposited in undesireable locations. But making a blanket statement that it is impossible shows a lack of understanding the basic physics of cooking.
Everyone that has spent much time in a kitchen understands it.
Even that little aluminum mesh fan filter above the stove in TTs needs periodic grease cleaning, if any cooking is done on the stove.. That grease comes from cooking! Just like the outside grill will produce as well.
And the grease builds up in the poster and turns his posts to a greasy [COLOR=]red color, that looks obnoxious on the forum. Do you post in red to draw attention to yourself? Posting in red is worse etiquette than posting in all caps.
And just who made that rule up? You?
After careful consideration.... I reject your opinion.:B:R
I like color. Sometimes I use blue.:B;)
And sometimes I have used green. It is a feature that is available to any of us to use on this forum. I wasn't aware that there were those that consider themselves the "COLOR POLICE" on this forum.:B
If this practice is really frowned upon, then this feature should be removed from the forum.:B
Or perhaps a sticky could be made about items that concern you. So that anyone who cares can consider it.:B:R:R
Huntindog
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