IMO the grate should be allowed to season, so I clean only with a wire brush while hot. Maybe dip the brush in water for some steam action on the grate while brushing. Cleaning with soap may promote food to stick.

Barkeeper's Friend and elbow grease on the frame is is the best I've found there. I use a green 3M scrubber. CAUTION though as this WILL leave some fine scrubbing scratches.

They have a blue scrubber that won't scratch but is less effective.

I don't think you will have any good results with a DW.

Thanks, John. Do you use a brass brush (which I use on our outdoor grill's stainless grates - that are much more shiny than the Wolf's) or stainless steel? I have both available. I understand about soap causing sticking and have always endeavoured to rinse as completely as possible.

I'm OK with a few light scratches on the frame (which scrubbing with the grain should help minimize). It's a cooking tool, not a piece of decor.

Cooked on ours last night as winter is finally here. I've taken to putting a disposable aluminum cooking pan (9.5"X13") inverted on the grid right after cooking, leaving the flame on, for about ten minutes (I think I got this trick from a post on this forum). Leaves white ash on the grid--the wet towel technique (from the manual) was too much of a pain and blocks the sink. We do the frame as others above, and use a SS scrubbie. I would't put any of it in the DW, but might be tempted to try some dawn power dissolver if the scratches really are an issue. It is a tool, and I wouldn't trust a craftsman who showed up with tools that looked like they'd never been used . . .

Agree on the wet towel technique (waterboarding for appliances?) but haven't had much success with Dawn Power Dissolver (the smell of which reminds me of oven cleaner). We have a one-sink kitchen (by choice), so the grate and frame are always the last things cleaned (they have to cool, anyway).

I used to use the aluminum trick on our old outside grill, even though I knew it wasted gas. Do you just brush the white ash off the grate?

Using a brass brush now, seems a little more tame.

On the soap thing, it's not so much any residue as it is the complete removal of food oils that would prevent seasoning. My quite unscienctific thoughts though...

When you clean the frame (for me about 1x/month)it's a good idea to carefully vacuum the top of the ceramic honeycomb burner plate? paying attention to the ignitor area as well. I have an old dusting brush for this now. The burnt food on the blank off plate should be scraped off also.

We have had the charbroiler 1.5 years now and I really enjoy it.

"Do you just brush the white ash off the grate?"

Either damp sponge or paper towel--quick wipe gets it fine. No need for the brush. One possible problem with this technique--we rarely use the blankoff plate, and when it's used, it's usually a smaller one. If the full-size plate was in, I don't know if there'd be enough heat to nuke the grid.

I've wondered about seasoning it, but was wondering about the high heat--if any of you have seasoned it, what oil (veg or animal fat)and with what heat source? I've seasoned woks and cast iron pans, but no grill grids.

I'll bring in the brass brush to warm up before I use it. The temperature where it resides is presently a balmy 20F. Hopefully there won't be any issues using it on two different grates. Our outdoor grill (a KitchenAid) has rounded, polished grates unlike the Wolf's diamond cross-section grates, which have a dull, brushed finish.

I've washed our blank-off plate (we only have one, and I don't know whether it's the larger or smaller size) in the sink a few times and admit I felt a bit accomplished when it achieved the expected metallic blue color. I've thought about cooking without it but think the heat might be too high for the food.

Thanks for the tip about vacuuming the ceramic tiles. I can't wait to hear the kids report to mom that crazy old dad is vacuuming the grill.

I'll enjoy our charbroiler a lot more when we've resolved our hood exhaust issues.