Get your gas grill in top cooking condition with this easy yet thorough once-over. These tips will lead to easier starting, more even cooking and better-tasting chow.
According to grill gurus, a smoky buildup on the inside walls and under the cover is good because it imparts flavor during grilling. But food drippings and grease on the grill’s exterior and on the grates and burners can attract insects and rodents. They can also clog the burner gas ports, leading to uneven cooking, and plug up the igniter’s flame, making lighting a hassle. Here’s how to clean your grill’s worst spots.
Remove grease from artificial briquettes (if you have them), by flipping them over so the greasy side faces the burners. Replace the grates, light the burners, close the lid and set the flame on high for 15 minutes. Shut off the gas and let the grates cool down to “warm.” Scrub them with a brass-bristle brush (not metal, which can scratch them) or wadded up aluminum foil.
Next, service the burner assembly. Unfasten the burner (check your Owner’s manual for how to do this) and slip the gas tubes off the gas lines. For cleaning (photo), lift out the unit as a whole. Clean the gas tubes and burner unit with a soft cloth and soapy water.Clean the outside of the grill with a brass-bristle brush and soapy water, then rinse with clear water. Remove and clean the drip pans thoroughly. Clean the outside of the grill with a brass-bristle brush and soapy water, then rinse with clear water. Remove and clean the drip pans thoroughly.