Ready, Set, Grill!
PROJECTS MADE EASY
When the temperature starts warming up, you know it’s time to start thinking about cookouts. But if you’re like many of us, your grill has spent a long, cold, lonely winter exposed to the elements in some unused corner of your yard.
Now that the sun is out, it’s time to haul it out of the weeds and give it a little TLC. So, how do you get your grill in top shape for the summer grilling season? Well, it’s going to take a little time and elbow grease, but it can be done, and it’ll be worth it.
Get ‘Good to Grill’
Clear away any weeds or vines that may have grown up around your grill. Be careful opening the grill; wasps and hornets will often make nests inside a grill that hasn’t been used for a while.
RUST NEVER SLEEPS
If there is rust growing on your grill you need to get rid of it. Use some steel wool or a wire brush to take care of it directly. If the rust proves to be too stubborn, use a rust remover and scrub it off with a wire brush.
RENNOVATION & REPAIR
YARD & GARDEN
While you’re preparing the outside of your grill, you can save a bit of time by soaking your grill racks in hot soapy water. This will loosen any burnt-on residue from last year. If you have really tough grime on those racks, try stepping up your cleaning power with a heavy duty oven cleaner/degreaser.
Now that you’ve got your racks soaked, you’re ready to get all that old burnt-on gunk off. This will most likely take a bit of elbow grease. Take your wire brush and scrub those racks until they shine.
Okay, you’ve gotten all the rust off of your grill. Great — now it’s time to protect it with a new coat of paint. But don’t use just any paint. You need to use high-heat paint that’s formulated for the purpose.
Got Gas? Get it Up To Snuff
First check your hoses and connections for leaks. Make up a solution of soapy water and pour it over your hoses and connections to spot leaks (with gas on).
CLEAR THE LINES
Check and double-check that your gas is off, then clear all of your connections and burners of built up gunk using a wooden toothpick or pipe cleaner.
GET YOUR FILL
Start your season with a full tank of propane. You don’t want the gas to run out in the middle of cooking a steak and have to run to the store for a new one.
The traditional backyard or tailgater grill. Prized for the flavor imparted by briquets, this is often an economical first step of a quest for grilling greatness.
CHECK YOUR FLAME
When you fire up your gas grill, you should have blue flames with tiny yellow tips. If the flames are all yellow, you’re not getting enough gas pressure to your system, and it may be time to replace your burners.
Considered safer than charcoal for an apartment or condo, but often still disallowed. Gets hot fast and provides consistent heat, but imparts no flavor without the use of wood chips in a smoker box.
This type of grill is very popular for ease of use and consistency. Provides even heat and smokey flavor of slow-and-low barbecue with the ability for high-heat grilling and even searing.
KAMADO / CERAMIC
These may look different, but versatility is what it’s all about. Temperature control and efficiency of gas, heat range of pellets, flavor of charcoal.
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