Deep Clean and Inspect Outdoor Grill

A thorough spring cleaning sets up a season of safe, great-tasting grilling. For gas grills: disconnect and inspect the propane tank and regulator — look for cracks, corrosion, or spider webs in the venturi tubes (the tubes connecting knobs to burners). Clogged venturi tubes are a leading cause of gas grill fires because gas backs up outside the burner. Remove and soak grates in hot soapy water, then scrub with a wire brush or aluminum foil ball. Remove the burners and brush the ports with a wire brush to clear any clogs — use a toothpick for individual ports. Vacuum or wipe out the firebox of grease and debris. Clean the grease trap and drip pan — a clogged drip pan causes grease fires. Reassemble, reconnect gas, and test all burners before cooking (look for even, blue flames — yellow or orange flames indicate clogged ports). For charcoal grills: empty and clean the ash catcher, scrub the grate, and check the vents open and close smoothly. Inspect the cooking grates for excessive rust — surface rust can be scrubbed off, but grates with deep pitting should be replaced. Season cast-iron grates with a thin coat of high-smoke-point oil after cleaning.