Protect your BBQ from rust.
When your gas grill burns, it is working to oxidize the metal near the flame, turning it to “rust” just like fire oxidizes wood turning it to carbon and ash. Cooking grates and flame-tamers (hot plates, flavorizer bars) as well as the burners themselves, are all being oxidized like wood, only slower. They are "rusting" every time you grill. Even stainless steel oxidizes or "rusts" eventually in the repeated heating and exposure to meat drippings, and salty/sugary sauces. When the metal rusts away, the part fails, and you need to replace vital parts. That means things don’t work right and you end up spending money replacing things.
How to Protect Your Grill from Rust
• Season vital parts. Think of a cast iron skillet in your kitchen. How do you prevent it from rusting? You season it! Seasoning a pan by repeatedly coating it with vegetable oil and cooking the oil on the surface puts a safe and durable coating on the metal that shields it from moisture and rust. You avoid washing it, instead you just wipe it dry.
You can do the same with the vulnerable parts of your grill. When cool, wipe or spray your burners and your flame-tamers with a thin layer of vegetable oil and then “season” them by turning the heat on MED/LOW for about ten minutes. Repeated applications build a strong barrier to rust. When you are done cooking food on the grill, turn the fire off, brush away food debris thoroughly, and spray or wipe your cooking grates with vegetable oil to protect them too. If you've seasoned the grates it’s not necessary to cook it on each time.
• Cover and drain. A cover will protect your barbecue from the worst of the weather, and the excessive moisture it attacks your grill with. Even a built-in grill needs a snug-fitting cover to keep out rain and rodents. Sometimes the rain will find a way into your barbecue, and usually collects in your drip tray beneath your control panel. Check the drip tray every week to see if it needs to be emptied of grease and debris. And especially check the drip tray after rain because the collected water is like a "lake" under your grill, silently rusting it away.
Do's and Don'ts:
• DO always cover your grill when it has cooled to keep moisture away. Your grill will thank you every time you cook on it.
• DON'T pour sauces onto your meat while on the grill. Excess sauces find their way to the burners, clogging and eroding them with salts. Instead, coat or marinate your meats in the kitchen, remove from the marinade to a separate dish, and then place them on your hot barbecue. Your grill will thank you with a longer and more reliable life.
• DON'T turn the flames on “high” to clean or “burn off” food from your flame tamers and cooking grates, as this simply stresses and oxidizes the metal more, and you end up paying by replacing parts.
• NEVER "power wash" the inside of your barbecue. It has vulnerable parts that don't like being "washed". Call us - we know how to do it right.
Call us at (925) 899-7983 to schedule a proper cleaning and maintenance schedule.
When your gas grill burns, it is working to oxidize the metal near the flame, turning it to “rust” just like fire oxidizes wood turning it to carbon and ash. Cooking grates and flame-tamers (hot plates, flavorizer bars) as well as the burners themselves, are all being oxidized like wood, only slower. They are "rusting" every time you grill. Even stainless steel oxidizes or "rusts" eventually in the repeated heating and exposure to meat drippings, and salty/sugary sauces. When the metal rusts away, the part fails, and you need to replace vital parts. That means things don’t work right and you end up spending money replacing things.
How to Protect Your Grill from Rust
• Season vital parts. Think of a cast iron skillet in your kitchen. How do you prevent it from rusting? You season it! Seasoning a pan by repeatedly coating it with vegetable oil and cooking the oil on the surface puts a safe and durable coating on the metal that shields it from moisture and rust. You avoid washing it, instead you just wipe it dry.
You can do the same with the vulnerable parts of your grill. When cool, wipe or spray your burners and your flame-tamers with a thin layer of vegetable oil and then “season” them by turning the heat on MED/LOW for about ten minutes. Repeated applications build a strong barrier to rust. When you are done cooking food on the grill, turn the fire off, brush away food debris thoroughly, and spray or wipe your cooking grates with vegetable oil to protect them too. If you've seasoned the grates it’s not necessary to cook it on each time.
• Cover and drain. A cover will protect your barbecue from the worst of the weather, and the excessive moisture it attacks your grill with. Even a built-in grill needs a snug-fitting cover to keep out rain and rodents. Sometimes the rain will find a way into your barbecue, and usually collects in your drip tray beneath your control panel. Check the drip tray every week to see if it needs to be emptied of grease and debris. And especially check the drip tray after rain because the collected water is like a "lake" under your grill, silently rusting it away.
Do's and Don'ts:
• DO always cover your grill when it has cooled to keep moisture away. Your grill will thank you every time you cook on it.
• DON'T pour sauces onto your meat while on the grill. Excess sauces find their way to the burners, clogging and eroding them with salts. Instead, coat or marinate your meats in the kitchen, remove from the marinade to a separate dish, and then place them on your hot barbecue. Your grill will thank you with a longer and more reliable life.
• DON'T turn the flames on “high” to clean or “burn off” food from your flame tamers and cooking grates, as this simply stresses and oxidizes the metal more, and you end up paying by replacing parts.
• NEVER "power wash" the inside of your barbecue. It has vulnerable parts that don't like being "washed". Call us - we know how to do it right.
Call us at (925) 899-7983 to schedule a proper cleaning and maintenance schedule.
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