@fncruz- I don’t have that style, but am probably a bit more obsessive about cleanliness than most, so I’ll give you my 2 cents.
I try to brush my grates down well after each cook and don’t usually have too much residue that lingers - but I do a lot of grilling and not a lot of smoking, so they aren’t really getting that gunked up. If they do get kinda sporty, I will go with a controlled, and not crazy, high temp burn off. 500ish for an hour or a bit more is my preference. Please don’t peg out the dome thermometer. This isn’t NASCAR - no reason to go full throttle. You will have a s