Learning how to clean your gas grill is important. Whether it’s before or after grilling out or even preparing for winter, there are a few helpful tips and tricks that can make cleaning a grill easy and efficient. The Home Depot is your source for all of your grill cleaning needs. We have grill brushes, grill cleaners, grill cleaning pads, and so much more.

Yes, you should touch the steaks to test for doneness, but that doesn't mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don't poke them with anything but your finger! Put the meat on a hot grill—they should sizzle immediately—and leave them there until they release on their own accord. If you're pulling or struggling with them, they are not seared and not ready to flip.
Season your griddle before and after cooking. This maintains a perfect coating that makes tasty food that won’t stick to the metal. But after cooking, you might have some debris stuck on. Just heat up the griddle and throw water on the stuck food. It’ll boil off easily. Got some pesky food that clings on for dear life? Sprinkle a teaspoon of salt on the debris and then throw water on the griddle while it’s hot. Use paper towels to brush off the debris, and you’re done! Store it safely and call it a day! For any other questions or tips, take a look at our How to Take Care of Your Griddle Complete Guide.
With the grates removed, brush down the inside to clear out any loose particles that have collected in the bottom and around the sides. Scrape off any large peeling flakes of carbon and grease and if yours is a charcoal grill, empty the ash catcher. Don’t forget to clean the drip pan and grease cup in warm soapy water and line them with aluminum foil so they’ll be easier to clean next time.
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).

In lieu of fully re-seasoning your grill with each use, there are simple steps you can take to maintain and care for the condition of your grates. After each use, take a moment to run the wire brush quickly over the grates to clear away any immediate drippings. The heat in this case is helpful for removal when in smaller portions and in the moment. In the same step as above, use a pair of kitchen tongs and a paper towel to coat a layer of high heat oil over the cleaned grates before closing the grill top to cool.
If scrubbing isn’t your thing, there's Carbona’s 2-in-1 Oven Rack and Grill Cleaner. This kit contains a large zip-top bag and a 16 oz. bottle of cleaner. Simply place your grates in the bag, pour in the liquid, seal the bag and shake gently so the cleaner coats the racks. Let it sit (away from children and pets) eight hours, or even overnight. Afterward, remove the racks from the bag, lightly scrub away any stubborn residue and rinse them well. In our GH Institute Cleaning Lab tests, even grates from a charcoal smoker came out clean with virtually no effort, thanks to this product.
Who's right? It's not that the notion of burning pepper is complete nonsense—in theory, yes, black pepper could burn. The problem with peppering midway through cooking is that the pepper granules might not stick to the meat. You could pass a pepper grinder at the table, but if you're cooking outside and eating in an informal style, this may not be feasible.
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You also want a cooler, medium heat area of the grill to move the steaks to once they're seared and crispy on the outside. If you have enough burners and space on your grill, set them to a lower heat; if you don't have enough room, simply turn off the burner. If you are using a charcoal grill, one side should have a hot fire while the other a smaller, cooler flame.
You also want a cooler, medium heat area of the grill to move the steaks to once they're seared and crispy on the outside. If you have enough burners and space on your grill, set them to a lower heat; if you don't have enough room, simply turn off the burner. If you are using a charcoal grill, one side should have a hot fire while the other a smaller, cooler flame.
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.
The trick with seafood is to make sure it doesn’t stick. So coat it lightly with oil and check that the grate is clean and very hot. For fillets and whole fish, you can also try this foolproof (albeit more time-consuming) method: Place the fish on a soaked cedar plank or a lightly oiled piece of heavy-duty foil, then grill (covered), over medium indirect heat.

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.


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.
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.

New grills oftentimes come with pre-seasoned grates, however, for those looking to care for an old favorite or cast-iron grates with build-up of cooked-on drippings, follow these simple steps to completely re-season or maintain the regular care of your BBQ grill. Seasoning grill grates is not only a good way to care for and prolong the life your your grill, but ensures the food you’re cooking is free from carcinogens and at its tastiest every single time.
Brush your grill grates after every use (inspect for wire brush bristles before cooking), and thoroughly clean them every couple of months, depending on grill usage. And twice a year, you should give your grill a thorough cleaning, which helps it cook better and last longer. The basic process is the same for gas or charcoal grills; charcoal grills just have fewer parts.

Check the fuel lines for invisible openings. Create a mixture of soap and water. Make sure you stir the mixture around so it gets really sudsy. Then, use a paintbrush to brush the soapy mixture onto the fuel lines.[6] Turn on the gas, and brush some more soapy water onto the gas lines. If any bubbles form on the gas lines, that indicates a gas leak. Immediately replace any fuel lines that exhibit signs of a gas leak.
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