One of the greatest pleasures of the long summer days is standing over a scalding barbecue grill in your backyard blackening a row of your favorite sausages.
When daylight saving starts, barbecues across the country will be wakened from their winter hibernation and prepared for the summer season. That is the time to do a few routine checks and preparations which will keep your barbecue operating safely for the season.
Cleaning the inside of your barbecue
The first step to annual barbecue maintenance is cleaning. It has to be done!
The secret to cleaning your barbecue is to do it every time you use it, but don't go over the top - a coat of natural food oils on the cast iron parts protects them from rust. Eventually those oils, fats and burnt-on food will build up excessively and need to be removed.
Warm barbecues are easier to clean than cold ones, so start it up for a short time first then turn it off and disconnect the gas before dismantling the entire barbecue to wash all the parts one by one.
The grills can be spread out on some newspaper and scraped clean with a grill scraper which is normally specially shaped to fit around the grill bars.
Alternately, grab a grill stone. These man-made stone blocks are soft enough to grind to the shape of the grill as you use them, removing grease and burnt-on food as you go. This is a great tool as it customizes to your grill shape.
Spray on some cooking oil before scrubbing the grill clean with warm water and soap mixed with white vinegar to remove any residue. Once dry, spray on a little more oil and spread it with a paper towel or cloth. Make sure that the soap mixture is well cleaned off.
If you have ceramic flame-tamers or cooking grids these should be cleaned with soapy water and a brass wire barbecue brush. Soak in the soapy water for an hour first.
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