Man she was dirty. It's the first time I have ever cleaned my grates before. Took the hose to them and everything. I used it tonight when the parents came over and what a difference on how my machine ran. Got up to temp fast and held steady. My ash box was pretty full. I even took my stack cover off and cleaned down there as well. Like new again. BTW that Treager all natural cleaner works wonder and it naturally safe.
Pretty proud of my last batch of jerky. By far the best that I have made yet. It was quite a bit at around 7lbs. of meat. Brought some to work and everyone had great comments on it. London broil was a great meat with a low fat content.
Interesting comparison. Salt is the one seasoning that can penetrate meat without injection. The longer it sets the more it can work it's way in and it is a tenderizer. I do usually throw pink Himalayan salt on my steaks and let them sit with that, but may not for an hour. If planned ahead I may try the longer sitting. It's strange I never tried it with steak since when doing a large hunk of meat (brisket / pork shoulder), I don't start it until I've had it coated in Kosher salt and sitting for 24 hours prior to starting.
Any seasoning other than salt, just rub it on before cooking though, won't make a difference since it can't breakdown and work it's way into the meat, it's only ever on the outer crust.
Well finally got to try out the homemade pizza on the pan last night. I thought it turned out great. Here is what I found though. The original recipe called for 20 minutes at 400 degrees, but I found it to be more like 30 to do it properly. When you pull the cast iron pan it is going to be extremely hot and will continue to cook the bottom crust for another good ten minutes.