HI,
I clean mine with a wire brush and simple green brand degreaser. I never yet had them in the DW but I'm sure that would get them even cleaner. Range hood no less than 1000 CFM, I wish I had more. I only grill skinless chicken and very lean well-trimmed filets. Sausages and chops are too smoky. Mine is on the 36" dual fuel range, but it's the same thing. The range burners are really wonderful, and I value it greatly.
Casey

I have the Monogram 48" 4-burner/griddle/grill, and use the grill constantly--steaks, double-cut pork chops, fresh sausage, portobello caps, flatbread pizza, bell pepper slices, lamb burgers, swordfish. I have a Monogram 1200 CFM hood, and have never yet had to use the highest of the 4 settings. Re cleaning, my approach is to treat the grill like a cast iron pan--I want to develop a non-stick coating on the grill, and therefore wouldn't put the parts in the dishwasher. I clean it while it's still warm, with the same tough wire brush I use on the outdoor charcoal grill, followed by a wadded-up paper towel soaked in vegetable oil, held by tongs. Couldn't be happier with the results.

I'm thinking of getting exactly the same configuration of the GE Monogram Veil has, and we grill a lot too. What size in inches is your hood? I have been told it does, and I have been told it does not, have to be bigger than the range. (Gardenweb says it should be a few inches bigger.)
Also, any opinions on buying it for much less online from some company I've never heard of? In the box, full warranty, free shipping, no sales tax!
Thanks.

Cleaning is no problem just a wire brush and wipe down with paper towels but you will need at least a 1000CFM hood. Mine is a Fantech @ 1260CFM and I grilled 1 1/2 lbs. of Italian sausage yesterday with no smoke problems,can also do several hamburgers at once.

Ditto the cleaning. Very easy. I have a 700 something CFM range hood and find it to be adequate. I do grill lots of stuff - including chops and sausage.
Mine is the 48" with the grill.

Am i doing something wrong? First attempt at burgers on grill-very messy. Grease went into lower pan and none in the front trough. Directions say clean lower pan (not removable)with soft cloth or vacuum burnt pieces....are you kidding? Does the grease burn off or catch fire the next time around? Wish i could see someone else's grill in operation - very concerned. Any experience with this?

Hi grill gal - I have the same concerns ..... I have a great fan so there is no smoke as the burnt stuff burns off but I'm hoping there will not be a fire