
Omberg Grillbrush Spiral Spring
The Omberg Spiral Grill Brush is built for strong, safe grill cleaning. Designed with tightly wound spiral springs instead of traditional bristles, it delivers strong cleaning performance without the risk of loose metal wires.
Cleans Without Loose Bristles
The solid spiral spring design effectively scrapes away burnt food residue and grease while remaining safe for your grill grates. Unlike standard steel brushes, this model contains no individual bristles that can break off and end up in your food. That makes it a safer and more hygienic choice for regular grill maintenance.
Cleans from Every Angle
The flexible spiral construction adapts to the shape of the grill grate, reaching between bars and into corners with ease. Whether you are cleaning stainless steel or enamel-coated grates, it removes stubborn residue quickly.
For asado V-grates, use the V-Shaped Grill Scraper first to clean the angled inner faces of each rod, then follow with this brush for the final pass.
Suitable for charcoal, gas and electric grills. Built to handle repeated use season after season.
Key Features
• Spiral spring design without loose bristles
• Strong and safe cleaning performance
• Reaches between grill grates easily
• Suitable for charcoal, gas and electric grills
Choose options

Video
Need help?
Frequently Asked Questions
The world of Asado Gaucho
Over +100 satisfied customers and counting!
recipe

Kielbasa on the Grill: Poland's Favourite BBQ, Done Right
To grill smoked kielbasa properly, brush lightly with oil and cook over medium heat at 180 to 200 degrees Celsius for 12 to 15 minutes, turning every 3 to 4 minutes, until the skin caramelises and ...
Read the Kielbasa on the Grill: Pola...
Kotlety Mielone on the Parrilla: Poland's Answer to the Perfect Patty
To cook kotlety mielone on the grill, mix ground pork and beef with milk-soaked breadcrumbs, marjoram, garlic, and egg, then shape into flat oval patties 2 cm thick. Cook on a preheated Carbon Stee...
Read the Kotlety Mielone on the Parr...
Côte de Boeuf Bordelaise: France's Greatest Steak on the Open Fire
To cook côte de boeuf on the grill, dry brine overnight with coarse salt, then sear over maximum heat at 250 to 280 degrees Celsius, fat cap down first for 3 to 4 minutes, then 3 to 4 minutes each ...
Read the Côte de Boeuf Bordelaise: F...