O.K., I’ve had my BBQ for a while and its time for the inevitable periodic maintenance that has to be performed on the “innards” of a stainless steel BBQ. Can’t let the gunk build up for ever. Does anyone have suggestions on what cleaning solution and method works best on the interior once you have removed the cooking grills, flame tamers, and burners?

As an aside, I have read through the posts on cleaning stainless steel cooking grills, and I have to say that taking just a little bit of time as you use the grills makes the maintenance very easy. Coating with peanut oil prior to cooking for the first time; brushing with a brass brush after removing the food and while the grills are still warm; rubbing down with oil again after the grills cool down; and repeating this procedure every time you cook, only takes a few seconds and keeps the cooking grills in nice shape.

If the cooking grills get very dirty, I have found that soaking them overnight in a solution of water, distilled white vinegar, and baking soda works well. After that, simply rinse in warm water and brush off any remaining crud.

Back to my question. My thoughts are to use the same basic method as above; a spray bottle with white vinegar, some copper scouring pads, dishwashing detergent, and baking soda for the tougher areas. Finally, wipe down with a damp cloth and let dry thoroughly. Sound O.K.?

Thanks.

Hi RF53,

Welcome to the BBQ Source Forums. Cleaning is one of the largest topics we seem to have here. Everyone seems to have their personal ways of handling it. We seem to have a wide variety of personal requirements. Some never clean, some others have to remove every bit of cooking remnants that might touch any part of the grill. Myself, I fall somewhere closer to not cleaning, as to those that must remove all evidents of ever cooking.

Here is a link to how I handle the two to three times a year cleaning of my grill. Not saying it is the best or that it is right, just what I do. LINK

Glad you found us here and hope we hear back on how you handled your cleaning.

Regards,

Eric D

Thanks for the reply. I think I’m going to fall into the category of “quarterly cleaner”. I live near the ocean, and the salt air is havoc on things around here, even stainless steel. Although I got a kick out of the guy who said something about remembering who bought whom when referring to cleaning your BBQ, I don’t think four times a year is too much under my circumstances since I use it quite abit. Besides, these things are expensive!

I do see that some people never clean. The sludge that would build up over a few years of even moderate use has to be bad for the frame in the long run. These things are like anything else and will succumb to an early demise without care don’t you think?

Anyway, oven cleaner is your suggestion huh? Did it leave any lingering smells or wierd taste?? I am trying to find the most effective, but natural method of cleaning. The vinegar and baking soda are the only things I have read about that fit that bill.

I will let you know how it goes...if it ever stops raining. Any other cleaning suggestions are welcomed.

RF53,

The oven cleaner needs to be flushed with water after use. No, it did not have any smell or wierd taste.

Natural, well the ingredients used in the oven cleaners are pretty natural. Most are lye based. This is sodium hydroxide or potassium hydroxide. They are used in soap making as well and come from natural sources. They get their clean power from being a strong alkaline solution. Like most strong cleaners, you want to read the label and use as instructed for the safest outcome.

Keep us posted on how you end up cleaner your grill. You might just come up with a better idea.

Regards,

Eric d

Well, I finally got around to cleaning the BBQ. I have had my island for about four months and I have used the BBQ quite a bit. You asked me to keep you posted so I am posting this.

First, and respectfully, in my opinion anyone who never cleans his grill is nuts. I don't use tomato based marinades, I don't cook very fatty meats, and I add BBQ sauce near the end of the cooking cycle. I do use indirect cooking quite q bit. When I took the BBQ apart, the build up of crud on the flame tamers and inner frame was surprising. The grills were in need of clreaning on the bottom side, but the top was fine because I oil and brush before and after every use. The burners seemed fine, but they needed a bit of scrubbing, and this was a good chance to make sure none of the holes were clogged up.

I used white distilled vinegar and baking soda to clean everything. As you recall, I was looking for a non-chemical method, and this one worked well. First, I disassembled the BBQ and sprayed all the parts with a hose. Then, using a spray bottle I coated everything with the vinegar. Next, I sprinkled the baking soda over the parts. The vinegar and baking soda react and begin to bubble attacking the grease. Finally, using a brillo pad I scrubbed the parts and re-sprayed them with the hose.

The inner frame was where most of the crud build up could be found. Spraying vinegar, dusting with baking soda, and using the brillo pad, I cleaned the entire thing. Then using paper towels sprayed with vinegar I wiped it down. Finally, I wiped it down again with water moistened paper towels. Of course, some parts of the frame do not clean up perfectly, but the aim here was to clean up surface crud, and sludge, and there was plenty of that. It will never look like new again, but it will be cleaner.

The grills were equally as easy. using a large container I filled it with some water, vinegar, and baking soda. I left the grills there over night. Then I rinsed them using hot water to get the remaining grease out. After drying, I coated them with peanut oil.

The whole thing took less than an hour of work. If you are the type that never cleans his grill I encourgae you to take it apart and see what is inside. It can't be healthy. Once you do, you will clean it, trust me. If your guests ever got a load of that they would be hoofing it to the closest Burger King in a hurry!

RF53,

Thanks for taking the time to write-up your grill cleaning adventure. I know the cleaning process can be quite an ordeal. Each of us has our own ways to tackle this less then fun job. Reading through your writings I see one thing I have a little concern with. The Brillo pad, which is a steel wool pad with a soap compound on it, is not a good thing to use in my opinion. Steel wool is brittle and while scrubbing the stainless steel surfaces, small pieces can become imbedded in the surface causing corrosion later on. If scrubbing is needed, I would suggest using brass or stainless steel brush for the scrubbing.

I’m not so sure Burger King is any cleaner then some of the dirty grills. I think I’d just skip eating.

Regards,

Eric D

I use the stainless steel scrubbers for all grill cleaning when I have to get the really caked on crud off. No worries on leaving bits of steel wool to rust in the surface. And it WILL rust, saw it happen on a stainless steel revolver years ago.



Rex

You are right, cleaning the BBQ is no fun, but in my opinion it has to be done from time to time. Your concern regarding the brillo pad is noted for my next cleaning adventure (thankfully a few months away). Since I only used the pads for the inner frame and grills (all 304 SS), I think that rust is hopefully not a major issue and also if any pieces did adhere to the surface, the final wipe-down with moist paper towels should have released any particles. I leave the rest to the heat. The good thing about the pads is that they help get to places that brushes will not. Is there anything else that you can think of for this job?

Anyway, its back to grilling now. In South Florida we are just arriving at the perfect season. The heat is gone and it is time to enjoy the fresh nights with some shrimp and steaks!