Cleaning the Barbecue

Thoroughly cleaning your barbecue, at least once in the spring, should be a part of your regular maintenance. Start by reading your manual and following any specific instructions.   

You will need a venturi brush for cleaning the venturi tubes and a stiff wire barbecue brush with a scraper. We recommend using a brush with brass bristles, as steel brushes can scratch cast iron, porcelain or nickel.  

Do not use a wire brush with worn or loose bristles and only use this brush to do a general clean of your barbecue - not to clean the grates (or grids) between uses. Wire bristle brushes often lose bristles and can be extremely dangerous if they get into your food. 

Most barbecue parts can be cleaned with hot soapy water. Do not use bleach or chlorine cleaners, abrasive cleaners or steel wool as these can damage the different finishes. 

HOW TO DEEP CLEAN YOUR BARBECUE 

1. Start with a cool BBQ. 
   
2. Remove warming rack, grates and burners and place on layers of newspaper. 
3. Use a scraper to loosen greasy ash build-up on the inside of the lid and wash with hot soapy water, rinse and dry well. 
4. Barbecue interior can be brushed or scraped and vacuumed out with a shop vacuum or swept with a whisk broom. Special barbecue degreasers can be used on the interior walls of the barbecue, if needed. Follow the instructions on the product and wear rubber gloves to protect your hands.  
5. Brush off burners carefully and clean individual port holes, brushing up and down. Do not force anything into port holes that may damage them such as metal skewers or wooden picks that may break off. Replace burners with large holes as the heat will not be even and will produce flare-ups. 
6. Use the venturi brush (small brush with a long handle) in the burner tubes to sweep away grit and spider webs. 
7. Heat plates or flavourizer bars prevent grease from dripping on the burners. They need to be cleaned a few times a season to prevent flare-ups and fires. Brush the bars, wash with hot soapy water and a non-scratch pad, rinse and dry. 
8. Briquettes or lava rocks, used instead of flavourizer bars, need to be turned every couple of uses to burn off grease. Replace briquettes or lava rocks annually or when they start to break down. 
9. Empty and wash the grease pan regularly, do not line with foil, as this may cause a fire. Foil pans can be used in the grease drip tray. 
10. Thoroughly clean cooking grates at the start of the grilling season following specific instructions in your manual or brush with a wire brush, rinse and dry. To clean really dirty porcelain or stainless steel grates, place in a heavy garbage bag with newspaper or towel soaked with ammonia. Set outside overnight where it won’t damage or stain grass, deck or plants. Rinse and dry. 
11. Wash the outside of the barbecue with hot soapy water, rinse and dry. If you want, use a stainless steel cleaner, rubbing in the direction of the grain.