Even the hardiest of Canadians aren’t so dedicated to the pursuit of grilled foods that they’re willing to stand outside in -25 wind chill conditions to fire up the barbeque. Which means, for most of us, the barbeque sits idle for an entire season—often with last summer’s “grilling” still lining its insides. Even if you put some effort into properly storing it away for the winter, come spring your barbecue is still going to need some love.
Ready to get your hands dirty and your barbeque spotless? This can be messy business, so you might want to start by either putting newspapers under the barbecue or moving it off the deck onto the grass.
The dry clean
Start by removing the grate so you can get at your barbecue’s insides. Then grab a non-scratch sponge or nylon brush and give everything—the grate, the burners and inside surfaces—a good scrub down. Feel free to use a wire brush if your barbecue is uncoated steel or iron and if things are particularly “stubborn”
The wet clean
OK, now that you got the majority of the big stuff off, you need a deeper clean. Grab a bucket of plain old soapy water and use a sponge and nylon brush to wash down all of the surfaces —inside and out. Be sure to rinse everything well and dry it all thoroughly. If your grate is cast-iron, you might want to consider re-seasoning it.
Inspect the tank
Inspect your fuel system for leaks. Coat the regulator, valves and hoses with soapy water, then pressurize the system by opening the valve. Bubbles coming up through the soapy mixture indicate escaping gas. Tighten all the fuel connections and try it again. If there's still a leak, then it’s time to replace the hoses, the tank or both.
Bug repellant
If your barbeque doesn’t have spider guards, use a small brush to clear out your venturi tubes—the tubes that connect the gas to the burners. If your barbecue does have spider guards, you’re probably OK.
Make sure you have fuel
If your tank has a working gauge, great, you know if you’re ready to invite the gang over or not. If you don’t have a gauge, don’t take chances. Always have an extra full tank on hand in case the one you’re using runs out mid-cooking. Be sure to store the extra tank upright and outdoors in the shade.
That’s it! Unless you left your barbeque uncovered all winter, or old man winter was particularly hard on your barbeque, you should be good to entertain!