Last Updated on April 18, 2021 by Layla Lily
Over time, the performance of your barbecue may decline if it has not been properly maintained. Low temperatures, uneven heat, and food sticking to the cooking grill are all signs that the barbecue needs to be cleaned and serviced. When the barbecue is off and cold, start cleaning the inside, from top to bottom. Thorough cleaning is recommended at least twice a year.
10 Simple steps to Cleaning your Gas Grill
- Turn off the gas
- Use a stainless steel scrubber to wash any grease and debris on the cooking grates
- Wash the warming Rack
- Remove the cooking grates and warming rack and set them aside
- Exclude your heat shields and use the scrubber to clean them Tip: By cleaning them over the grill, you contain any debris that falls off. When finished, we will be vacuuming out the firebox.
- Take the scrubber and wipe down any debris around the firebox 7. Use the scrubber to clean the burners (you do not have to remove the burners in this step)
- Take a drill bit or paper clip to wholly clean the holes around the burner
- Take a wet/dry vacuum and remove all debris around the firebox and burners
- Install the heat plates and cooking grates
- Turn on your gas. You’re ready to grill! Let us know how you did!
Heavy use may require more frequent cleaning, Check this Detail Guide bellow
Cleaning the lid
From time to time you may notice a phenomenon similar to the “peeling” of the paint on the inside of the lid. During use, grease and smoke slowly turn into carbon and deposits on the inside of the lid. These deposits will eventually peel off the surface, in a process similar to peeling paint. These deposits are non-toxic, but they could fall on food if the lid is not cleaned regularly.
Remove charred grease from inside the lid with a grill brush with stainless steel bristles. To further reduce build-up, the inside of the lid can be wiped with a paper towel after cooking when the barbecue is still hot (not hot).
Cleaning the cooking grates
If the cooking grates have been cleaned as recommended, there will be minimal debris on the grills.
With the grills installed, remove debris on the cooking grate with a grill brush with stainless steel bristles. Remove the grids and set them aside. We recommend our cleaner for Q and stainless steel, enamel and cast iron grills and also for Flavorizer bars.
Cleaning the Flavorizer ™ Bars
Flavorizer ™ Bars capture dripping fat, vaporize and burn it, adding flavor to food. Non-vaporized fat from the Flavorizer ™ bars is channeled away from the burners. This prevents flare-ups inside the barbecue and protects the burners from possible clogging.
- Clean the Flavorizer ™ Bars with a plastic scraper.
- If necessary, clean the Flavorizer ™ bars with a stainless steel grill brush.
- Remove the Flavorizer ™ Bars and set them aside.
Cleaning the burners
Two areas of the burners, essential for optimal performance, are the holes (small raised openings arranged all around the burners) and the insect guards on the ends of the burner. Keeping these areas clean is essential for safe operation.
CLEANING THE BURNER HOLES
- To clean the outside of the burners, use a grill brush with stainless steel bristles, brushing the top of the burner holes.
- When cleaning the burners, avoid damaging the ignition electrode by carefully brushing around it.
CLEANING OF ANTI-INSECT PROTECTIONS
- Locate the ends of the burners under the control panel where they meet the valves.
- Clean the insect screens on each burner with a brush with soft bristles.
CLEANING THE HEAT DEFLECTORS
Located under the burners, the heat deflectors distribute the heat evenly throughout the brazier during cooking. Regular cleaning of the heat deflectors will improve the cooking performance of the barbecue.
- Clean the deflectors with a plastic scraper.
- If necessary, clean the flaps with a stainless steel grill brush.
- Remove the baffles and set them aside.
Cleaning the brazier
Check the inside of the brazier for any accumulation of grease or food scraps. Excessive buildup can cause a fire. Use a plastic scraper to remove debris on the sides and bottom of the barbecue and drop it into the opening in the base of the bowl. This opening conveys debris into the removable grease tray.
Cleaning the grease management system
The grease management system consists of a removable angled grease tray and a drip pan. These components have been designed to be easily removed, cleaned and replaced, an essential step every time you prepare your barbecue.
Cleaning the outside of the barbecue
The outside of the barbecue can include stainless steel, enamel (porcelain) and plastic surfaces. Weber recommends the following methods based on the type of surface.
CLEANING OF STAINLESS STEEL SURFACES
Clean stainless steel with a non-toxic, non-abrasive stainless steel cleaner or polish suitable for outdoor products such as barbecues. Use a microfiber cloth to clean in the direction of stainless steel polishing. Do not use kitchen paper.
Note: do not risk scratching the stainless steel with abrasive pastes. Pastes do not clean or polish. They change the color of the metal by removing the chromium oxide coating film.
CLEANING OF ENAMELED SURFACES
Clean painted, enameled and plastic parts with Weber Enamel Cleaner and a soft cloth. After cleaning the surfaces, wash and dry thoroughly.
CLEANING THE EXTERIOR OF BARBECUES EXPOSED TO SEVERE ENVIRONMENTAL CONDITIONS
If the barbecue is exposed to particularly adverse environmental conditions, it will be necessary to clean its external surfaces more often. Acid rain, pool chemicals and salt can rust the surface. Clean the outside of the barbecue with warm soapy water. Then rinse and dry thoroughly. It is also recommended to apply a stainless steel cleaning detergent weekly to prevent rust from forming on the surface.
How your Gas Barbecue works ?
There are pros and cons to choosing a gas grill over a charcoal grill and vice versa. The gas grill is heated with gas, which is why it is quicker to heat up. The gas grill will take between 5 and 10 minutes to be ready for use, while the charcoal grill will take 30 minutes.
How does a gas grill come on?A gas grill is a bit more complicated than a charcoal grill because there are more items to take into account to operate the grill (grill, burner, pipes, valve. Gas cylinder and igniter).
For your gas grill to work, you need gas, oxygen and a spark. Gas comes from the cylinder, oxygen comes naturally from the air as the spark occurs through the teeth of the grill. It is an ignition which produces an electric spark which ignites the gas.A gas grill uses liquid gas.
The gas is under moderate pressure in the gas cylinder. When you “open” the bottle, the liquid quickly evaporates and becomes gaseous. The cylinder is connected to the grill by a gas pipe which ensures that gas pressure is maintained as gas is discharged from the cylinder to the gas pipe and further to the burners.
The gas cylinder controller must be open after which gas can flow through the gas pipe to the valves which can ignite the burners. The control knobs indicate the quantity of gas which must escape through the valves to the burners. There are often two burners on a gas grill – and each has a regulator where you can turn on and off or heat up or down. When pressing the ignition button will cause a spark to ignite the gas and flames will be released through the burners.
The burners have a lot of small holes where gas is released and becomes a flame. Combustion takes place through the burners. This is where the gas is mixed with the oxygen and spreads it over the entire grid, so a larger area. The burners have electrodes connected to the grate on the grill.
When you press the button it triggers this little electric shock, and this spark can ignite the gas. Remember to leave the lid open when you turn on the grill. Otherwise, there could be an explosive eruption when the gas ignites because the gas will have accumulated under the cover.
When you have turned on the gas and the grill is on, close the lid so that the grill can reach the desired temperature. After 5-10 minutes the gas grill is heated up and ready for use.
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