I have an older Weber grill that’s seen better days, and I’m wondering if it’s possible to restore it.

As you can see in the pictures, there’s quite a bit of discoloration and buildup on the grates and inside the lid. I’m honestly not sure whether it’s rust, burnt-on grease, or something else.

Has anyone dealt with something similar?
Is this something that can be fixed with a thorough cleaning, or would some parts need replacing?

Any recommendations for cleaning methods or products would be greatly appreciated!

I’d hate to throw away a perfectly good Weber if it can still be saved.

Realized I forgot to take my drip pan out after smoking ribs last weekend. Opened the kettle and saw mold in the drip pan.

Is it safe to just do a burn off, or will a need to do a full cleaning? I don’t see any mold anywhere but the drip pan.

Thanks!

Edit: sorry was asking about cleaning the Weber kettle. The drip pan is already in the trash (disposable)

Sunset farms black pepper sausage and sirloin chops garlic salt, coarse pepper, with a yuengling.

Made a pie last night while watching the World Series, pepperoni, mushrooms and bell peppers.
Weber crafted glazed pizza stone raised up on some fire bricks, left and right burners on high and middle set to medium with a 45 minute preheat.

​Hi everyone,

​I'm planning to make a DIY Vortex for my 22" (57cm) Weber Kettle using a stainless steel ice bucket I found, which has a top diameter of 22 cm (about 8.5 inches).

​I know the official Medium size is around 12 inches (30 cm), so before I start cutting the bottom off this bucket, I wanted to ask:

​Has anyone made or used a smaller DIY Vortex (~22 cm / 8.5") in a 22" kettle? Does it produce enough heat and airflow to get crispy skin on chicken drumsticks/wings and a good central sear, or is it a bit too narrow for a 57cm grill?

​Thanks for your help!

Savor the flavor