First barbecue of the season last year: I lifted the grill cover and immediately regretted my entire winter. The grates were coated in a gray, flaky layer of last year’s burgers. There was something growing — mold? rust? — in the drip tray. I almost ordered pizza.

I cleaned it instead. Took about 45 minutes. The burgers that night tasted so much better that my brother-in-law asked if I had bought a new grill. I had not. I had just cleaned the one I already owned.

What You Need

• Stiff wire brush or grill stone — for the grates.
• Dish soap and warm water — for everything else.
• Aluminum foil — yes, just foil.
• Putty knife or plastic scraper — for the inside walls.
• Bucket — for soaking parts.

Step 1: Burn It Off First

Turn all burners to high, close the lid, and let it run for 15 minutes. This burns off loose grease and food residue, turning it to ash that brushes off easily. After 15 minutes, turn off the gas, open the lid, and let it cool enough to touch safely.

Step 2: Clean the Grates

While still warm but not scorching, scrub the grates with your wire brush. For stubborn spots, crumple a sheet of aluminum foil into a ball and use it as a scrubber. The foil is abrasive enough to remove crust but soft enough not to scratch cast iron or stainless steel.

After scrubbing, wash the grates with warm soapy water, rinse thoroughly, and dry with a towel. Do not leave them wet — they will rust.

Step 3: Scrape the Inside

Use a plastic scraper or putty knife to remove the built-up carbon on the inside walls and lid. This is the black, flaky stuff that falls onto your food if you do not remove it. It comes off in sheets. Gross but satisfying.

Remove and empty the drip tray. This is the part people forget. A full drip tray is a grease fire waiting to happen. Line it with fresh aluminum foil before putting it back.

Step 4: Check the Burners

Make sure the burner holes are not clogged. Use a toothpick or a straightened paper clip to clear any blocked holes. Uneven flames mean clogged burners.