Keeping my blue in tip top shape

[fishingbouchman]

What is the best practice to keep my blue looking and cooking its best.   Drip trays, catch and charcoal, grease build up, outside nice and shinny. 

[TentHunteR]

Pickup one of those plastic paint scrapers for scraping the grease & ash down inside. They're just flexible enough to conform to the curve of the kettle nicely.

[smokeasaurus]

Use a damp terry cloth towel and wipe down the outside surface while the kettle is still warm. Weber has recommended that since the 50's.  Use aluminum foil on the charcoal grate when cooking indirect or get some Weber trays to catch grease.

[sparky]

since when is a bbq suppose to look pretty.   

[smokeasaurus]

Let him keep it clean for just a little while Spark 

[pz]

since when is a bbq suppose to look pretty.   

When I set up my Bradley, it was all nice and shiny inside - looked pretty, but just did not feel "right".  After the seasoning, it had a nice smoky look to it, but after a couple of cooks, now has a beautiful mahogany patina that is pure eye candy whenever I open the door 

However, I like the external surfaces to be relatively clean... for the missus

[Pappymn]

since when is a bbq suppose to look pretty.   

We've all seen your webers and the all look pretty shiny to me

So you might have elves you are not aware of