How to clean a BBQ grill, top to bottom

What you need

• A foaming degreaser and two microfibre cloths.
• A soft-bristle or nylon brush (not a steel wire brush — bristles break off and end up in food).
• A plastic scraper for the firebox.
• A bucket of clean water for rinsing, and gloves if you prefer.

Work top down, in this order

1. 1

   Grates and warming rack

   Cool, remove, foam both sides, wait two minutes, brush along the bars, rinse and dry. Re-oil if they are cast iron.

2. 2

   Flame tamers and heat deflectors

   These carry the heaviest crust and cause most flare-ups. Lift them out, foam, wait four to five minutes, brush and rinse.

3. 3

   Burners — brush only

   Never soak burners or use degreaser on the ports. Brush along the tubes with a dry brush and clear any blocked ports with a paperclip so the flame pattern stays even.

4. 4

   Firebox and drip tray

   Scrape loose carbon out with a plastic scraper, then foam the walls and the tray, wait, wipe and rinse. Empty the grease cup every few cooks, not every season.

5. 5

   Lid interior, exterior and cart

   The flaking black inside the lid is carbonised smoke, not paint. Foam, wait, wipe. Finish with the exterior, shelves and cart, wiping stainless with the grain and buffing dry.

Season schedule

• After every cook: burn off at high heat for 10 minutes, brush the grates while warm.
• Monthly in season: degrease grates and flame tamers, empty the grease cup.
• Twice a season: full deep clean including firebox, burners and lid.
• End of season: full deep clean, dry thoroughly, oil cast iron, cover and store.

Safety notes

• Shut off and disconnect the gas before removing anything, and check hoses and connections with soapy water when you reassemble.
• Charcoal grills: make certain the ash is fully cold — embers can stay hot for over 24 hours.
• Never clean a warm grill; product flashes off and burns are easy.
• Rinse all food-contact surfaces with clean water before the next cook.