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?
asked Jun 27, 2014 at 17:17
-
1Heat it up to 1000F degrees for a bit.– Double AA ♦Jun 27, 2014 at 17:19
-
@DoubleAA How can it get that high? the thermostat only goes up to 550̊ f, so how would I tell?– Noach MiFrankfurtJun 27, 2014 at 17:20
-
2But 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, 2014 at 17:21
-
3@NoachmiFrankfurt That sounds oddly non-hypothetical.– Double AA ♦Jun 27, 2014 at 17:23
-
1That's the average one I've seen in my neighbourhood.– Noach MiFrankfurtJun 27, 2014 at 17:24
|
Show 3 more comments
2 Answers
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.
answered Jun 27, 2014 at 17:36
-
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.– user6591Jun 27, 2014 at 17:54
-
@user6591 Could be. I don't suspect that would change the required temperature at all.– Double AA ♦Jun 27, 2014 at 18:17
-
3Same here. But some people wait wait around till they see sparks, and its just not gonna happen. Kinda like shiduchim.– user6591Jun 27, 2014 at 20:22
-
1@CodyBugstein "Orach Chayim" which is one of the four sections of Shulchan Arukh– Double AA ♦Oct 31, 2017 at 20:06
-
2@CodyBugstein Indeed, but many of the rules about Kashering vessels ended up in the laws of Pesach along with the discussions of how to clean and purge from Chametz (Yoreh Deah 121:3 actually says "See what I wrote in the laws of Pesach"). Good question!– Double AA ♦Oct 31, 2017 at 20:12
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.
