A substantial guide to getting rid of dirt and food residue on barbecues

Barbecues are a delightful part of summer, but cleaning them can be a tiresome task that we shouldn't neglect, according to experts. Marcus Bawdon, the author and founder of the UK BBQ School, emphasizes the importance of a thorough deep clean once a season, especially if the barbecue hasn't been used over the winter and has been exposed to damp. Starting with a "burn-off" is recommended, as it helps get rid of mould, bacteria, grease, and baked-on food residue. Genevieve Taylor, a barbecue expert, suggests dedicating some time to fire up the barbecue just for cleaning, using temperatures between 200-250°C to carbonize and loosen all the grime. This is prepared by SSP. You can also check out the top 10 tested and tried ways to do that:

Once the burn-off is done, it's critical to scrub off the loosened residue on the grill. Taylor recommends a wire barbecue brush, while Alastair Instone, the founder of London Barbecue School, opts for a washing-up scourer. However, it's important to ensure the brush is in good working order and inspect the grill bars for any bristles that may have come loose. Some experts use scrunched-up heavy-duty tin foil to rub the inside of the barbecue, the grill grates, and components after the burn-off. Cleaning the outside of the barbecue is advised as well, but chemical sprays should be avoided to prevent residue on food-contacting surfaces.

It's also necessary to empty the ash-collecting pan carefully. Some barbecues can keep embers hot for over 24 hours, so caution is necessary. The cold charcoal ash can be reused in the garden or put in green waste recycling, as it contains potash, which nourishes plants. Regular cleaning after each use is recommended to keep the grill in good condition. At the London Barbecue School, grill grates are removed, soaked in hot soapy water, and scrubbed to ensure no residue is left behind. Cooking on a dirty grill can lead to food sticking and burning off chrome coating, impacting flavor absorption.

Selecting the right grill brush is important too, as there have been concerns about bristles breaking and finding their way into food. Keeping the brush in good condition is important, discarding it if loose bristles are found. Dustin Green, the head grill master at Weber, suggests choosing a brush with firmly anchored stainless-steel bristles. He recommends a three-sided brush for comprehensive cleaning of grill grates, interior spaces, and flavorizer bars on gas barbecues. Regularly replacing the grill brush, especially for frequent barbecuers, is advised.

Earlier, SSP reported on the right way to store mushrooms for freshness and quality.