Hey all -
On my CB 36" Charbroiler at the restaurant, I finish my ribs with a glaze, which is heavy on the brown suger. Great taste, great finish, but leaves a mess behing on the charbroiler which doesn't "burn off". I painfully clean it daily, and wanted to ask how some of you are cleaning yours ? I just scrape and scrape, but open to other ideas ! I'm contemplating having a machinist friend of mine fabricate me a stainless tool cut to an angle matching the angle of the grate openings for a 'custom scraper'. Any thoughts ?