Ivan the Butcher
Member
I learned this when I started doing clean-ups of the environmental nature. Chloride residue is measured in Parts Per Million for solids and Parts Per Billion for liquids. The contamination level starts at 50 PPM and 50 PPB respectively. There are no chemical tests that go that small without going to a mass spectrometer! My honest advice would be to retire the Weber from food service and only use it for document destruction and bullet alloy servicing (and maybe branding cattle.)!
Ivan
Ivan