I fired up my grill last April without looking inside first. A mouse had built a nest in the grease tray over the winter. The smoke that came out was not the good kind of smoke. My neighbors came outside to check if something was on fire. Something was.

Learn from my mistake. Here is how to get your grill ready for spring.

Step One: The Deep Clean

Take everything out — grates, flavorizer bars, drip pan. Scrape the inside of the lid and walls with a stiff brush. All that black flaky stuff is carbonized grease. It catches fire, and it makes your food taste like an ashtray.

Soak the grates in hot water and dish soap for an hour. Scrub with a grill brush or a ball of aluminum foil. Rinse and dry completely before putting them back. Wet grates rust.

Step Two: Check the Gas

A soapy water test finds leaks fast. Mix dish soap and water in a spray bottle. Turn the gas on but do not light the grill. Spray every connection — the tank valve, the regulator, the hose fittings. If you see bubbles forming, you have a leak. Tighten the connection and test again. If bubbles still form, replace that hose or fitting before you cook anything.

Step Three: Season the Grates

Once everything is clean and dry, oil the grates before your first cook. Crumple a paper towel, dip it in vegetable oil, and use long tongs to wipe the grates. Then heat the grill on high for 15 minutes. The oil polymerizes into a non-stick layer, same principle as seasoning a cast iron pan.

The Grease Tray Check

Empty and scrub the grease tray. A full tray is a grease fire waiting to happen. If you have not cleaned it since last summer, wear gloves — the stuff in there is nasty.