Hi again......

Just re-read my question and realized I might have confused everyone with my question. I am talking about the grill that is called a charbroiler, not my broiler!!

Thanks for any input on cooking with the grill and especially keeping it clean. Do you find it difficult to keep clean?
What foods do you like to cook on the grill.

Thanks,
Stef

I grilled burgers on ours tonight.

3½ years; what are you waiting for?

Thanks Chipshot.......burgers might be a place to start!!!

Do you use your grill often? Do you have any hints on how to clean the different parts? I know you can burn off the food on the grates but how about the bottom of the grill? Do you take the unit apart often to clean?

I am itching to use the grill......any tips would be appreciated and encouraging!!!

I use mine often. We grilled beef only one time- too much smoke and flame. Instead, I usually grill fish (Mahi Mahi, Swordfish, tilapia, Ahi, Scallops) or chicken sausages. The kids like hot dogs on the grill- it's super fast and easy. I'd say it is less mess and as fast as cooking in a pan (slower than microwave, but still really fast).
When in season, I blacken peppers on the grill while it heats, and then saute those with onion and garlic while I grill the fish.

The lower fat content items work really well because they make less smoke and mess.

To clean it, I give a rub with my spatula when thinks look crispy after I take off the grilled items. When cool, I wash in the sink with hot water, soap and a pumice block (in barbecue section).

I really don't tend to grill fish that has been marinated, or use barbecue sauces, so there is not much mess when I'm done.

Still wondering how to make the stainless parts underneath look good again- they have that cooked-on residue that doesn't seem to scrub off. But I love it so much I don't really care- and it's not really visible.

I use it probably 3 times per week (as often as I cook meats)- jump in and have fun! Oh- and my favorite accessory is my OXO tongs- with scalloped edge black plastic at the tip, and a nifty thing you pull in and out to lock them closed. Much nicer to use than a spatula.

I'll second just about everything sleepydrj said (just about everything because I haven't tried cooking all those things yet). Lower fat items work better, and avoiding sauces helps keep the mess from being even worse.

The first time we used the charbroiler was for eight, thick, ground chuck burgers. The smoke from that overwhelmed even our 1100 cfm hood (yes, we had it checked to confirm it was working properly). While the hood handled the smoke from the four ground sirloin burgers I grilled last night, someone would have to have a severe headcold not to know what had been cooked.

The stainless charbroiler cover scratches easily but does a great job of hiding the clean but never again as pretty as when new grate and underneath parts (I also wish I knew how to remove cooked-on residue). Having a big sink helps. Everything goes there after cooling for a soak and a scrubbing.

Have you read all of Wolf's instructions? Between them and what you've read here, I hope you're ready to kick things up a notch (no bam).

Thanks to all for your encouragement!! I will take all your suggestions like using lower fat food items, no marinate or BBQ sauces and just realize that the grill will never look nice and shiny like it was new and that it can be cleaned. It sounds like the grill is wonderful once you know what foods that can be grilled. I will just need to put some socks on and stop having cold feet. I live in the Northeast and grilling in the Winter will be wonderful.

Teachmkt: not sure what the blankoffplate is....can you explain this......thanks

Teachmkt: not sure what the blankoffplate is....can you explain this......thanks

Given the heat of the grill, it came with a SS plate that is put directly on the ceramic burner surface to reduce the heat for more delicate items. We got an extra one and had it cut into 4" and 7" sections which enables a two stage cooking area where we use the uncovered area to sear, and then finish (if necessary) over the covered and (relatively speaking) cooler area. Also, for grilling smaller amounts (e.g., a couple of burgers or lamb chops), since only a relatively small area of the grill will be used, we'll put one of the plates on the other part to reduce the overall heat load on the hood. (I'm assuming the grill still comes with the plate--can't imagine why it wouldn't--check the manual or your dealer.)

Teachmkt: Thanks for the explanation of the blank off plate.

I took the grates off the top of the grill and found a stainless steel piece with holes in it that fits over the infrared burner. I then looked in the manual and found that with my particular range, it is called a radiant plate. The numerous holes distribute the heat evenly over the infrared burner. I like the idea of the two stage cooking area that you have designed for a cooler area and a hotter area. I will contact the store where I purchased the range to see if this is an optional piece that I can purchase.

It looks like it will be difficult to clean around the infrared burner as the manual states it is pretty delicate......but by time you put the removable pieces back in, I don't think you will see it.

I am going to try some burgers this week....wish me luck!! And I will keep my Barkeepers Friend handy for clean up. Thanks for all your help.

Count me as another satisfied charbroiler owner. We also have had to learn about limiting smoke (by limiting oil/marinade/fatty things). I realized that our range hood was doing its job when a neighbor called to see if we were OK--the front yard was full of smoke from our yummy grilled salmon. Very little smoke in the kitchen, though.

We always leave the exhaust fan running for about 20 minutes after grilling. Have never had residual smells the AM after with this method.

As for cleaning--I have successfully used all the methods mentioned, but mostly use the SS cover to blot out any visible mess.

Have fun!

Thanks kkcooks for your input......I thought that was really funny about your neighbor calling about the smoke!! I think you have all convinced me that the clean-up is not all that bad .....and that the charbroiler is worth using!!

FYI If you're still reading this, I use mine ALL the time. Now I'm trying to replace the radiant plate which has been burnt through with all of the fat. This is not an easy replacement part to find. I'd love to know if any of you have found an answer.

Finally I called SubZero who takes care of older Wolf Ranges. They had me call West Coast Parts. They're shipping the part. I'll get it Tomorrow!!!!

Not to hijack the thread, but for everyone here that responded about their experience with the charbroiler, what CFM hood fan do you have? We're building now and will have the Wolf 48" 4 burner, charbroiler, and griddle cooktop with a vent-a-hood and remote blower and we're trying to figure out what CFMs we need. I know all about make up air and I'm, working with the HVAC installers, but I don't know what's needed to keep the charbroiler grease down. Thanks.

Newly installed Wolf 48" DF range with charbroiler here. We have just seared pork tenderloin and grilled tuna steaks so far. We went with the Wolf 54" x 24" pro hood, 1500 cfm external blower and inline silencer (22' run through the garage to the external blower). The blower works really well and it is very quiet. We are extremely pleased with our setup so far.

What is SS cover?

The SS covers were included with the range. One fits over the griddle and one fits over the Charbroiler. The two covers make the surface of the range flat in between the burners. It is a nice workable space. The cover is meant to keep clean those two parts of the range.......also to cover the mess underneath them......of course, the “mess” means you are using your range. Unfortunately I have moved and no longer have my beautiful range. The Wolf range was a 2005 model. I loved it. :)

Hi all! I am reading this to get tips about my own charbroiler. I had trouble when trying to grill burgers (they were chicken and lean beef mixed)- the fire started coming up and it was getting all over the place! Any advice? I wanted to use it tonight to cook steaks but I am afraid of starting a fire!!!