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Regular maintenance is the best method to keep your charcoal barbecue in pristine condition throughout the cooking season. Here is a list of fundamental charcoal grill maintenance duties and when they should be performed.
At the Beginning of the Grilling Season
Don’t feel bad if you stored your barbecue unclean after the last grilling season. You may have believed you’d be grilling again that year, but the weather changed, events transpired, and now it’s the following year.
Not to worry! If this occurs, the easiest method to kick off the grilling season is to light a fire in the grill to remove any residue. This is also an effective method for eliminating spiders or insects that may have made their home there.
- Use the scraper side of the grill brush to remove large debris, then use the brush side to thoroughly clean the grill’s surface and between the grates.
- Are you not possessing a grill brush? Get one! These are essential for keeping the grill clean. In a pinch, a ball of aluminum foil can be used with long barbecue tongs.
- Are they not possessing barbecue tongs? Get some! And ensure that they are lengthy. Ordinary kitchen tongs are too short of reaching across a hot grill without risking burns.
- In addition, you should replace your grill brush every season and inspect it frequently for loose wire bristles so that they do not end up in your meal.
When the Grill Is Cool
If your grill was in decent condition when you removed the cover this season, you may skip the previous stages and begin here.
- Take off the cooking grid. Remove the charcoal grate if your grill has one in addition to the cooking grate. Large lumps of charcoal, ash, and other material should be brushed from the grates. If required, soak the grates for several hours in soapy water.
- The interior of the lid and bowl (or firebox, depending on the type of grill) should be cleaned using soapy water and a scrubbing brush or steel wool soap pad. Rinse carefully.
- The grilling grate is cleaned using a scraper and a grill brush (or crumpled foil). Add vegetable or olive oil to the cooking grate using a cloth or crumpled paper towel. Also acceptable are beef or bacon fat. The lubrication of the grates prevents food from adhering and corrosion.
- Similarly, the cooking spray will work. Never use the cooking spray when the fire or coals are blazing.
Every Two to Three Weeks Throughout the Season
- Regularly empty the bowl, cook box, or ash container. A buildup of excessive ash might obstruct the air vents, making it more challenging to regulate the grill’s temperature.
- Remember to wipe the interior of the lid. It becomes smoky inside, and then smoke, grease, and other debris can accumulate on the grill’s lid. If it becomes very dense, it can flake off onto meals. To prevent this, clean the interior of the grill’s lid with a paper towel after each usage. However, ensure that it is no longer hot.
- Remove the charcoal grate and scrape the bowl’s interior and bottom.
- You can clean the interior of the cooking cavity using a brush, standard dish soap, and water.
After Each Time You Grill
- After each use, the cooking grid must be thoroughly cleaned. It is easier to clean while still warm since food and grease have not had a chance to solidify and adhere. Moreover, when else are you going to act? You could clean it before grilling, but you should be concentrating on preparing the components instead of dealing with burned fat and spiderwebs.
- After cleaning the grill grates, apply oil with a rag or paper towel. It may need to be oiled again before the subsequent usage but oiling it after use prevents rust.
- Check your charcoal supply to ensure you have enough for your next barbecue.
At the End of the Grilling Season
To simplify next year’s preparations, complete the following tasks at the end of the grilling season:
- Take away the ashes
- Cleanse the bowl and lid
- Scrub the cooking grid and charcoal grid.
- After greasing the grilling grate, cover the grill with a weatherproof cover.
Next spring, when you remove the cover, you will be pleased that you did.
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