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Seattle Times readers were asked to send in their grill-cleaning tips, and here are a select few:

• One Seattle reader says: “The instructions on our Cuisinart propane grill says to use a wet Scotch-Brite pad (or equivalent, no soap or other chemicals) after you’re finished with the grill, but when it is still hot. Works for us.”

• Matt Schwisow suggests covering the entire grill with aluminum foil so that it hangs out over the rim, with no gaps. Run the grill on its highest heat for 20 minutes. It will reduce everything to gray ash that you can wipe away (like a self-cleaning oven).

• Mark A. Miller says to use tinfoil. Ball it up (baseball-sized) and use it like an SOS pad. A couple of readers suggest using tongs to grab the foil for scrubbing power if the grill is warm.

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• Another Seattle reader says: “I dismantle the whole grill twice a year and clean the parts with oven cleaner. The hot grill is cleaned with a wire brush before every use — I replace the brush once a year. I can’t imagine leaving a bristle where it could stick to food — the whole grill is clean enough that a bristle would be noticed.”

• Matt Haynes says to use olive oil/vegetable oil on a warm grill before and after grilling. Grab some folded-up paper towel with tongs and wipe clean. This will also keep food from sticking to the grill.

• Rishad Quazi: “I use a pressure washer after every BBQing session. I take out the grill grates, lay everything out on the driveway and blast away all traces of baked-on grease, grime, charcoal, and leftover food. I don’t use any kind of chemical cleaning agents, just the pressure washer with a hot water blast. Sometimes I’ll let the grill grates soak for 30 minutes or so beforehand. Ever since adopting this method, I’ve given up tedious hand-scrubbing. I have three portable grills, so this method works extremely well for me, plus it’s a lot of fun!”

• Douglas Kroon: Use the tongs to rub the bottom half of an onion on a hot grill.

• Jason Guibert: Put a pan of water inside the grill and run it on high heat. The steam will loosen the greasy residue. Let the grill cool then wipe off the gunk.

• Scott G. LeMire: “Just like in commercial spots, I use a pumice stone grill brick.”

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