Re-assemble all the parts you removed, taking care to fix the burner tubes back in place in proper position with the cotter pins or screws. Rub cast-iron grill grates with a light coating of vegetable oil. Finally, re-connect your propane tank and fire up the grill; let it heat for at least 15 minutes, then turn it off again. This will help burn off any residues from cleaning, season cast-iron grill grates, and serve as a check that you re-assembled everything properly.

Clean out the burners and venturi tubes. The venturi tubes are the pipes that go out from the burners and connect to the grill control valves. These tubes allow the air and gas to mix together, altering the intensity of the flame.[12] Remove the burners and venturi tubes, and place a hose head at one end of the tube.[13] Turn the water on to clear out any debris or insects that could have gotten inside.
Certain practices can help discourage deposits of dirt and grease from forming in the first place. One method is to grease the grates of your hot grill with a little cooking oil right before your start cooking. In the same vein, scrubbing your grill grates with a raw onion is another tactic you can try. If you do have a grill brush without bristles, it's a good idea to scrape your hot grates both before and after grilling.
Summertime is synonymous with grill season. This primer covers everything from how to grill steak and salmon to searing potatoes and plum tomatoes and more. Whether you're new to grilling or a seasoned pit master, you'll want to keep this helpful handbook in your back pocket all summer long, because it's far too easy to forget the safe internal temperature guidelines for cooking beef, pork, poultry, fish, and seafood. Plus there's endless opportunity to find new foods that taste delicious with a char, like citrus fruits, eggplant, and even avocados. After reading this guide, you're going to cruise the farmer's market with a whole new outlook on what your grill can do. 

Inspect your burners for signs of corrosion or anything blocking the row of flame holes. Burner tubes are inviting spots for spiders to lay eggs if your grill goes unused for a while. Use a wire brush and clean them by brushing back and forth over the holes, not down the length of the tube. The wire bottle brush can clean out the inside of each tube.
After your new griddle is squeaky clean, it’s time to darken it up! This is where we transform the griddle top into a blackened, non-stick perfect cooking surface. So, turn on the burners to the max and let the heat do its thing. After 10-15 minutes, you’ll notice the griddle top will start to brown. Once you see the color change, move on to the next step.
Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.
When the grill is cool, remove the grates and flavorizer bars and put them into a full bucket of soapy water. Let them soak for at least 15 minutes. Remove anything else from the grill that you can take off without tools, like burner control knobs and the grease tray. This will make it easier to clean. Most gas grill burner tubes are removable as well (look for simple cotter pins on one end, although some models use screws).
Like a boxing ring, it’s hard to knock out your opponent in the first round. Same goes for the Blackstone and the tension between the oil and steel. One round ain’t gonna cut it. To make the best non-sticking and tasty surface your meals deserve, you’re gonna have to repeat the seasoning. So be patient and make it count. Grab your oil again, dab it on the griddle, and watch the heated smoke-fest again. You should stop when the griddle plate is dark brown, and that takes around 2 to 3 times.
For metal and cast iron grill grates, coat lightly with a high temperature oil like Canola or Peanut oil – wipe off any excessive oil, install the grates and fire up the grill.  Heat the grill on high and let it burn for ~30 mins.  This will burn all the solvents and impurities off of the heating elements, grill grates, etc.  Note that porcelain grates won’t need a coat of oil, but will benefit from the burn in process to remove any chemicals/impurities that were applied by the manufacturer. 
Clean out the burners and venturi tubes. The venturi tubes are the pipes that go out from the burners and connect to the grill control valves. These tubes allow the air and gas to mix together, altering the intensity of the flame.[12] Remove the burners and venturi tubes, and place a hose head at one end of the tube.[13] Turn the water on to clear out any debris or insects that could have gotten inside.
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