Barbecue Cleaning - DIY or Hire a Pro
Like any master craftsman, a good pitmaster knows that the maintenance of the tools of the trade is just as vital as the skill used to operate them. A clean grill isn't just about aesthetics; it is about performance, safety, and ensuring your expensive ribeye doesn't taste like last month’s charred salmon. Whether you have recently invested a sizeable chunk of change into a shiny new unit or you feel like "old reliable" is owed a good pampering, it is never too late, or too early, to deep clean your barbecue.
At Barbecues Galore, we generally recommend a deep clean every 30 uses or every two months, whichever comes first. This keeps your grill safe, prevents dangerous flare-ups, and extends the life of your investment. Of course, we also know that life gets busy. If the idea of spending your Saturday scraping carbonized grease off a heat diffuser sounds like a nightmare, you can skip the scrubbing altogether. We now have professional Barbecue Cleaning Service providers who can get your grill looking spotless while you put your feet up.
But, if you are the type who finds peace in the process and wants to tackle the grime yourself, here is the ultimate guide to mastering the deep clean.
1. Disconnect for Safety
First things first: safety. You must disconnect your barbecue from its fuel source. For propane users, this means decoupling your regulator from the tank and removing the tank from the cabinet so you can really get into the nooks and crannies. If you are running on natural gas, uncouple the quick disconnect nipple attached to your hose from the coupler on your gas line hookup.
2. The Preliminary Scrape
Regardless of whether you use natural gas or propane, the next step is to give the grill grates a good cursory scrape. This is the same brush-down you should be doing before and after every cook. Doing this now means there is less loose mess to deal with once you start the heavy-duty cleaning. This is also a great time to pull on some protective gear, like our Big Boy Hunka Hunka Burnin' Gloves.
3. Prep Your Workspace
Move the barbecue out of its usual nook if you need extra flexibility to reach those hidden spots. It is a very good idea to put down cardboard, old newspaper, or a Big Boy Slop Sucker Barbecue Mat to avoid defacing your deck with grease and oil. Have plenty of rags or paper towels handy, along with your barbecue brush of choice. We always suggest starting the season with a brand-new brush to ensure the bristles are effective and intact.
4. Attack the Grates
We always recommend starting with the inside of the barbecue. Once the lid is open, tackle the grates first. If you have stainless steel grill grates, our Brander Cleaner and Degreaser is your secret weapon. You can spray it on and let it soak, but for the best results, set up a large tub and create a mixture of 1/4 degreaser to 3/4 water. Let them soak for the duration of your cleaning session.
Note on Cast Iron: If you have cast iron or porcelainized grates, do not use heavy degreasers. These can compromise the seasoning you have worked hard to build. Stick to a sturdy brush and hot, soapy water if necessary.
5. Heat Diffusers and Flavour Bars
Next up are the flavour bars or heat diffusers. These triangular tents deflect drippings away from the burners and ensure even heat distribution. They do a lot of heavy lifting and deserve a deep soak or a heavy coat of degreaser. If you notice large chunks of metal flaking off or holes rusted through, they are no longer doing their job. You can find replacement parts and heat deflectors here for all the major brands we carry.
6. The Burners and Cookbox
With the internal components removed, you can see the burners. Inspect the portholes for blockages caused by grease or insects. Use a venturi brush to clear out the tubes. For the cookbox itself, use a plastic scraper to push all the debris into the grease tray. This prevents grease fires and keeps the airflow consistent. If the gunk is stubborn, the Brander degreaser can be used on the interior walls of the cookbox as well.
7. The Lid and Carbon Buildup
You may notice what looks like peeling paint on the inside of the lid. This is actually carbonized grease that forms when vapours mix with smoke and high heat. Take your bristle brush or a plastic putty knife and flake off the excess chunks. Spray the inside of the lid with degreaser, let it sit for a few minutes, and wipe it down with a rag or paper towel.
8. Reassemble and Replace
Once everything is wiped clean, start putting the puzzle back together in reverse order. This is the best time to swap out your old drip tray for a fresh grease liner. Starting with a clean tray is the most satisfying part of the entire process.
9. The Finishing Touch
Now that the inside is pristine, let’s focus on the exterior. Use the degreaser to remove fingerprints or grease splatters from the side shelves and control panel. For the ultimate finish, apply Brander 'The Shining' Stainless Steel Polish. Buff it onto the exterior stainless steel with a dry cloth to get it glimmering under the sunlight.
10. The Burn-Off
Hook the barbecue back up to its fuel source and fire it up on medium-high heat for about fifteen minutes. This burns off any remaining cleaning chemicals or degreaser residue. After that, you are officially ready to grill again.
STILL NOT FEELING THE SCRUB?
A deep clean is a labour of love, but it is also just plain labour.
Consider saving your time, energy and back by hiring a pro. While we don’t offer this service ourselves, the link below will take you to our local partner referral page. If you would rather spend your weekend masterminding your next brisket instead of scraping a grease tray, we have you covered.
Book Your Professional Barbecue Cleaning Service Here
Our network of experts will come to you and handle the mess, leaving you with a grill that looks and performs like the day you bought it. Whether you DIY or hire a pro, make sure your grill gets the TLC it deserves before your next big backyard event.
