How to Clean a BBQ Before Summer

A BBQ that hasn't been used all winter accumulates grease, grime, and sometimes rust on internal components — and firing it up without cleaning first means that residue burns off into your food. A thorough clean before the season also lets you check for any gas fittings, burner blockages, or rust that needs attention before you're cooking for a crowd.

This guide covers gas BBQs, which are by far the most common in Sydney homes and apartments.

What You'll Need

• A stiff wire brush or BBQ brush
• Dish soap and warm water
• A degreaser spray (or white vinegar in a spray bottle)
• Scrubbing sponge or steel wool for stubborn areas
• Rubber gloves
• Paper towels or old cloths
• Vegetable oil for re-seasoning the grill

Step 1: The Grill Grates

Remove the grill grates and set them aside. If they're heavily caked with residue, soak them in a sink or large tub of hot water with a generous squeeze of dish soap and a cup of white vinegar for 30–45 minutes before scrubbing.

Once soaked, use a stiff brush to scrub both sides. For cast-iron grates, avoid soaking for too long as it can promote rust — scrub quickly and dry thoroughly. For stainless steel grates, a steel wool pad on stubborn spots is fine.

Rinse well and dry completely before returning them to the BBQ.

Step 2: The Flatplate (if applicable)

Flatplates accumulate the most cooked-on residue. Heat the flatplate on low for 5 minutes to loosen the grease, then turn off the gas and let it cool slightly — hot but not burning. Use a scraper to push residue off the surface into the grease tray, then scrub with a degreaser spray and stiff brush. Rinse with a damp cloth. Once clean and dry, lightly oil the flatplate before next use to prevent rust and food sticking.

Step 3: The Burners

Remove the burners carefully and check the gas holes (small holes along the burner tubes) for blockages. Blocked holes cause uneven flames and hot spots. Use a wooden toothpick or a thin wire to clear any blocked holes — never use a metal implement that could enlarge the holes. Brush off any debris and rinse with warm water. Dry completely before replacing — moisture in burners is a common cause of ignition problems.

Step 4: The Hood and Exterior

The inside of the hood collects carbonised fat that can drip onto food. Spray with a degreaser, leave for 5 minutes, then wipe down with a cloth. For the exterior, a 50/50 mix of water and white vinegar works well on stainless steel — wipe in the direction of the grain to avoid scratching. Dry immediately to prevent water marks.

Step 5: The Grease Tray

This is the part most people forget and the most likely to cause a grease fire. Remove the grease tray, empty the collected fat into a sealed container (not down the drain), and wash the tray with hot soapy water. Line it with aluminium foil before replacing to make future cleaning much easier.

Step 6: Check the Gas Fittings

While you're in there: reconnect the gas bottle and apply a small amount of soapy water to all fittings and the hose. If you see bubbles, you have a gas leak — do not use the BBQ until the fitting is replaced or professionally checked. This is not something to put off.

After the Clean: Re-season

Before the first use of the season, heat the BBQ on high with the lid closed for 10–15 minutes. Then lightly brush oil on the grill grates. This burns off any cleaning residue and re-seasons the surface, which prevents sticking and extends the life of the grates.