It’s Grilling Season, Which Means It’s Also Clean-Your-Grill Season—Here Are the Best Ways To Do It
Grilling is fun but dirty. This article explains why you should clean your [[grill]] regularly and gives a practical routine: scrape hot [[grates]] with a stiff brush or a rag (noting hazards from a [[wire brush]] bristle), or use wadded [[aluminum foil]]; vacuum leftover charcoal and ash with a [[shop vac]] after loosening debris with a [[putty knife]]; remove and scrub the [[grease trap]], flavorizer bars, and bottom pan; wipe the exterior with mild detergent or [[stainless steel cleaner]] avoiding abrasive pads; soak parts before winter storage; and try steaming and scraping with a halved [[onion]] for stubborn buildup. It also covers frequency recommendations (after each use versus every several uses), what tools and cleaners to avoid, and how grease and residue can affect heat circulation and food safety.