BBQ Cleaning: Step-by-Step Guide for Every BBQ

A clean BBQ provides better flavor, less smoke, and lasts longer. Yet, cleaning the BBQ is a chore many people put off. On this page, we'll explain exactly how to clean a charcoal BBQ, gas grill, and kamado — quickly, effectively, and without hassle.

When should you clean your BBQ?

  • After every session: clean the grate while it's still warm — this is the easiest way
  • Monthly: thorough cleaning of the interior, remove ash
  • Seasonally: deep clean before winter and before first use in spring

Cleaning a charcoal BBQ

After every session (5 minutes)

  1. Clean the grate while it's still warm — use a BBQ brush to scrape food residues off the grate. A warm grate is much easier to clean than a cold one.
  2. Close the lid — let the BBQ run at high temperature for another 10–15 minutes with the lid closed. This burns off the last residues.
  3. Brush again — after the burn-off, the residues will have turned to ash and are easy to remove.
  4. Oil the grate — wipe the clean grate with a piece of paper towel soaked in oil. This prevents rust and ensures meat doesn't stick during the next session.

Monthly deep cleaning

  1. Remove ash — wait until the BBQ is completely cool. Remove the cooking grate and charcoal grate. Scoop the ash into a metal bucket — never plastic, ash can still be smoldering.
  2. Clean the interior — scrape the inside of the BBQ with a spatula or scraper. Remove baked-on residue and grease.
  3. Empty the grease trap — if your BBQ has a grease trap, empty and clean it.
  4. Wash the grate — soak the grate in warm water with dish soap. Scrub with a steel wool sponge. Rinse thoroughly and dry.
  5. Clean the exterior — wipe the exterior with a damp cloth. Do not use abrasive cleaners on coated surfaces.
  6. Oil the grate — rub the dry grate with oil for protection.

Cleaning a gas grill

After every session

  1. Burn-off — turn all burners to maximum, close the lid, 10–15 minutes. This burns food residues to ash.
  2. Brush the grate — use a BBQ brush while the grate is still warm.
  3. Turn off burners and let cool
  4. Oil the grate — rub with oil after cooling.

Monthly deep cleaning

  1. Shut off gas supply — always shut off the gas supply before you start.
  2. Remove and wash grates — soak in warm water with dish soap, scrub and rinse.
  3. Clean lava rocks or flavorizer bars — scrape off baked-on grease. Replace if they are too badly damaged.
  4. Empty and clean the grease tray — this is the most neglected step. A full grease tray is a fire hazard.
  5. Check burners — check that the holes in the burners are not clogged. Clean with a toothpick or thin wire.
  6. Wipe inside — with a damp cloth or sponge.
  7. Clean exterior — stainless steel: use a special stainless steel cleaner in the direction of the grain.

Cleaning a Kamado

A kamado is easier to clean than a regular BBQ — the ceramic walls require maintenance.

After every session

  1. Burn-off — set the kamado to 250–300°C, both vents fully open, 15–20 minutes. This burns off all residues.
  2. Brush the grate — while it's still warm.
  3. Let cool and close vents

Monthly cleaning

  1. Remove ash — via the ash drawer at the bottom. Wait until the kamado is completely cool.
  2. Check firebox — remove large pieces of unburnt charcoal. Check for cracks.
  3. Ceramic walls — do not wash with water or soap. The ceramic is porous and absorbs moisture. Only use the burn-off method.
  4. Check gasket — the felt gasket around the lid wears out over time. Replace if smoke escapes.

→ More kamado tips: temperature, fuel, and use

Cleaning the grate: the best methods

Method 1: BBQ brush (standard)

The fastest method. Use a brush with strong metal bristles. Regularly check that no loose bristles remain on the grate — this is a safety hazard. Replace the brush if the bristles start to come loose.

Method 2: Onion or lemon (natural)

Halve an onion or lemon and rub the cut side over the warm grate. The acids dissolve baked-on residue and add a slight flavor. Good alternative if you don't have a brush on hand.

Method 3: Aluminum foil (emergency solution)

Crumpled aluminum foil acts as a scraper. Hold with tongs and scrape the grate clean. Works well for stubborn residue.

Method 4: Steam cleaning

Place a wet cloth on the warm grate and close the lid. The steam dissolves baked-on residue. Brush after 5 minutes.

Preparing your BBQ for winter

  1. Thorough cleaning — follow the monthly cleaning steps above
  2. Oil the grate — rub generously with oil to protect against rust
  3. Gas grill: disconnect gas hose — store the gas hose indoors
  4. Cover — use a BBQ cover or store the BBQ indoors. Moisture is the biggest enemy of a BBQ.
  5. Kamado: close vents — prevents moisture and insects from entering

Frequently Asked Questions

How do I remove stubborn grease from my BBQ grate?

Soak the grate overnight in warm water with dish soap or baking soda. Scrub with a steel wool sponge. For extremely stubborn grease: oven cleaner (use outdoors, rinse thoroughly).

Can I put my BBQ grate in the dishwasher?

Cast iron grates: never — they rust. Coated grates: check the manual. Stainless steel grates: usually yes, but handwashing gives better results.

How do I prevent meat from sticking to the grate?

Ensure a clean, well-oiled grate. Rub the grate with oil just before grilling. Let the meat release itself — never force it. If it sticks, it's not ready to flip yet.

How often should I remove the ash?

After every 2–3 sessions, or when the ash starts to block the airflow. Too much ash reduces airflow and makes temperature control more difficult.

Can I ignore rust on my kamado or kettle?

External rust is almost always cosmetic — it doesn't look good but doesn't affect BBQ performance. You can treat it with heat-resistant BBQ paint (black, up to 600°C) after sanding.

Internal rust (cooking surface, grate, charcoal grate) is a different story and needs to be addressed:

  • Sand away the rust with steel wool or a coarse scouring pad
  • Rub the surface with vegetable oil (no olive oil — too low smoke point)
  • Heat the BBQ to 200°C for 30 minutes — the oil polymerizes and forms a protective layer (seasoning)
  • Repeat 2–3 times for a good protective layer

Kamado ceramic: the ceramic inner wall does not rust — only the metal parts (firebox, grate, ventilation slides) can rust. Treat these separately as described above.

Prevention is better than cure: oil the grate after each session, store the BBQ under a cover, and after rain, let the BBQ dry at high temperature before closing it.

More BBQ knowledge

Ready for the next session?

BBQ clean — now for the rub. Choose your flavor for the next BBQ: