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Assuming I have a grill and someone I know uses it, without my permission, to cook meat from a neveilah (or perhaps not, but kosher species without certification). What is the status of the grill and how difficult is it to kasher without specialised equipment?

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Heat it up to 1000F degrees for a bit. –  Double AA Jun 27 at 17:19
    
@DoubleAA How can it get that high? the thermostat only goes up to 550̊ f, so how would I tell? –  Noach mi Frankfurt Jun 27 at 17:20
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But seriously, none of us know what your grill looks like. Does it have plastic pieces? Porcelain pieces? How hot can it usually get? How is anyone supposed to answer this question? –  Double AA Jun 27 at 17:21
    
If you want to kasher it, see here and here. –  Fred Jun 27 at 17:22
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@NoachmiFrankfurt That sounds oddly non-hypothetical. –  Double AA Jun 27 at 17:23

2 Answers 2

The Shulchan Arukh rules (OC 451:4) that a vessels used on a fire like a skewer or grill need to be heated up until sparks come off of them in order to kasher them. My understanding is that this is about 1000 degrees Fahrenheit or when it glows red. If it is earthenware you'd have to refire it in a kiln (ibid. :1). I can't comment about the specifics of any case, so practically you should CYLOR about the setup and different parts of any particular grill.

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Rabbi Shimon Eider attests that metal nowadays will not spark due to the advanced purification processes of metal making nowadays, there are no impuritie to burn off as sparks. –  user6591 Jun 27 at 17:54
    
@user6591 Could be. I don't suspect that would change the required temperature at all. –  Double AA Jun 27 at 18:17
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Same here. But some people wait wait around till they see sparks, and its just not gonna happen. Kinda like shiduchim. –  user6591 Jun 27 at 20:22

Assuming that you're only talking about the grill proper, i.e. the metal grid the meat rests on, you would need to do libun. The required temperatures can be reached with a propane torch. YMMV as to whether or not a propane torch counts as special equipment.

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