Some lucky people live in climates where they can use their grills year-round, but if the approach of winter means the end of this year's cookouts for you, it's time to think about storing your grill.
A quality gas grill is a pleasure to use but can be something of an investment. If you want to be sure you get the most out of your investment, you're going to need to give that grill a little special care. But as with most things, if you take it step-by-step, you'll be done before you know it.
A Is for Assemble
Assemble your supplies. You'll need warm, soapy water, a brass bristle brush, a soft cloth, a towel, some toothpicks and sandpaper, and your owner's manual. Set aside about an hour for the job and move on to...
B Is for Briquettes
Actually B is for briquettes and cooking grids. Briquettes and cooking grids get pretty greasy with use, and you definitely don't want to store greasy equipment. (Yuck.) Turn the briquettes over so the greasy side is up facing the burner. With the cooking grids in their regular place, light the grill and close the lid. Set the flame on "high" and leave everything for 15 minutes while the heat burns the grease off the briquettes and the grids.
After everything has cooled off, remove the briquettes and grids and use the brush and the soapy water to clean off any remaining grease. Rinse, dry, and set them aside while you move on to the next step.
C Is for Clogs
You now need to clean the burner and tubes because if they are (or get) clogged with food drippings, they can short out the igniter flame. (And you really don't want to short out your igniter flame.) While the grill is in storage, spiders and insects sometimes "move into" the gas tubes (aka venturi tubes). Between grease and wildlife, you grill could become hard to start and/or have an uneven flame the next time you try to use it, so be sure all of the components are clean.
Turn off the gas at the tank if you haven't already done so. Following your owner's manual, unfasten the burner, slip the gas tubes off of the gas lines, and remove the whole unit. Use the soft cloth and soapy water to clean the unit. Be as thorough as possible and try not to leave any accumulation of dirt or grease behind. Dry the unit and use the toothpicks to clean the gas ports. Clean the gas tubes with the soapy water, too, and set everything aside.
D Is for Damage
Damage that you are going to try to prevent, that is. Before you start cleaning the grill housing, which will help you prevent grease buildup and catch any corrosion before it develops, cover the gas orifices with aluminum foil to keep out water. Use the brush and soapy water to clean the grill housing inside and out. Rinse the housing, towel dry, and remove the aluminum foil you put on.
Now is the time to check your grill's paint for any chips or other damage. Most grills won't rust, but if the paint is chipped, moisture can get in and weaken them. So when the grill is cool and dry is the time to prevent this by sanding any damaged areas you find until you have a white, shiny patch. Then using a primer and some "high-heat" paint, touch up the sanded areas.
E Is for Everything
Put everything -- burner, gas tubes, igniter -- back together.
F Is for Fuel
Check you fuel supply to be sure your propane tanks are not dented or rusted. If they are, you need to replace them immediately.
G Is for Good Night, BBQ
Where are you going to "put your grill in bed?" A barbecue is also solid stay exactly where it is and you can keep the propane tank in its usual place and connected. Want to put a protective cover over the grill. If you keep your grill inside during the winter, you must disconnect the propane tank and have - in a straight line.
Check the instructions on the proper way to disconnect the tank. Plastic bags on the belt opening the gas linethe grill to prevent insects and keep the tank in a cool, shaded area away from the stove and dryer vents and play areas for children and pets'. Never, ever (EVER) to store the tank in a confined space such as your home, basement or garage.
H is for Happy
What is that in the spring, when suddenly the urge to start cooking and you're ready to go.
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