Thank you all, a very nice way to start the morning. I'm really kicking myself for not getting the interior, or money shot if you will. I really wasn't expecting the pink to be so all encompassing with a smoke ring. Do you have any idea how long it's been since I had a smoke ring on anything I've cooked? Yeah, way too long. I know now, and the next time I will most certainly be sharing that portion of the cook!
The cast iron grates actually don't take much more work than the chromed steel ones, they rust too. In fact, the cast iron grates hold oil and stay rust free far better than the chromed ones. Once the food comes off the grill, brush/clean the grates. When the fire is below a 100 degrees, really starting to dip down, use spray oil and close it up. That's all there is to that one. If the grill is going to stand unused for a month or more, oil well and install grates to plastic bag. Put bag in garage, and that's it.
However, some people live very close to a bay or ocean. In fact, the original owners of this grill lived up on a hill over looking the bay here. I could tell their old weber and even this new grill was suffering due to the moist, salty air. That right there, takes a lot more effort to keep things rust free.
xo, Biggles
