6 Tips to Prep and Clean Your Grill Like a Pro

Let sit for at least a half hour, then wipe down the inside and outside of the grill with warm water to remove any of the leftover char from last year, dirt that may have blown in or bugs that got trapped.​​

If you cook with a charcoal grill, make sure to remove any residual ashes, says Octavius Nelson, owner of Bobby’s BBQ in Fountain Inn, South Carolina.​​

“A lot of people leave the ashes in there and cook on top of them next time, but that can rust out your grill box,” he says. “It’s best to remove the charcoals after every use, once the grill cools down.”​​

Remove your grill’s drip tray if it has one (most gas grills do) — this is what catches any dripping grease — and re-cover with foil before you place it back.​​

3. Prep your grill grates​

Once you’ve done a deep clean, it’s time to prep your grill. Nelson recommends oiling the grates of the grill to counteract any rust that may have built up.​​

“If you’re an experienced griller, put some cooking oil on a towel after your grill is hot and rub the grates to wipe it down,” he says. “If you’re more of a beginner, take the grates off your grill before you light it, and rub the oil on them cold. Then put them back on, heat up your grill and use a grill brush to clean them off.”​

​Grillers can also do a pre-burn with the oil grates for about 10 minutes before cleaning, to burn off any excess, Serritella says.​​

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4. Cover it up​

Grills are made to withstand the elements, but getting a cover and protecting your equipment between uses will prevent the need for frequent heavy-duty cleaning.​​

“If rain gets in your grill, it could get moldy,” says Nelson. “A cover will also help keep critters and bugs out, especially bees.”​​

Make sure to wait until your grill cools down to cover it each night.​

5. Check your supplies

​Now that your grill is in tip-top shape, make sure the rest of your supplies are as well. For chip or pellet grills, Serritella suggests removing any unused fuel from last season in your barbecue or smoker and replacing it with a fresh, dry batch to prevent moisture or bugs from tainting your cooking efforts. The same goes for charcoal or presoaked charcoal — start with a fresh bag.​​

If you’re using a gas grill, check that your tank is full — you don’t want to run out of gas midway through flipping burgers or chicken.​​

Take quick inventory of the rest of your tools — brushes, tongs and spatulas. If you see they are missing bristles or broken, it’s time to replace them. If there is a bit of rust buildup, Nelson suggests using a little cooking oil and a scrub pad or steel wool to remove it. Then wash with dish soap and water and air-dry thoroughly.​​

“I have an outdoor plastic waterproof bin I designate for my grilling tools and supplies that I don’t have room to store inside,” he says.

​Also, if you’re using a gas or propane grill or one that uses an electric starter, make sure all your wiring and tubing is safely connected.

​6. Invest in a meat thermometer​​

When it’s finally time to cook, the most essential tool to have is a meat thermometer. There are plenty of inexpensive options to choose from, including instant-read digital thermometers and Wi-Fi-enabled probe thermometers you leave in your meat. These probes have an external readout that displays the meat’s temperature as it cooks, so no need to continue opening the lid to check.​ “Poking your meat over and over while it’s on the grill will dry it out,” says Nelson. “A digital thermometer will read your temperature much faster, so you’re not leaving your grill open and letting the heat out.”​​

It’s easy to find the right temperatures for each kind of meat online if your thermometer doesn’t come with a guide. The result will be perfectly cooked meat for grilling season.​