Clean the grate hot, before every cook, with a bristle-free scraper. Empty the ash after every cook, once cold. Deep clean the bowl two or three times a year. Never scrub the black coating inside the lid: it is carbonised smoke, not dirt, and it is meant to be there.
Step by step
Burn the grate clean before cooking
Light your fire, put the grate on, close the lid and give it ten to fifteen minutes. Residue from the last cook carbonises and turns to dry flakes, which come off with almost no effort. This is far more effective than scrubbing a cold greasy grate.
Scrape it, do not brush it
Use a bristle-free coil or scraper style tool on the hot grate. Wire-bristle brushes shed, and swallowed bristles cause real injuries every year. Scrape between and along the bars until the metal shows.
Oil the grate right before the food
Fold a paper towel, hold it with tongs, dip it in a high smoke point oil and wipe the bars. Do this immediately before food goes on, not earlier, or it simply burns off.
Empty the ash after every cook, once cold
Ash absorbs moisture and holds it against the steel, which is how kettles rust from the inside. It also blocks the bottom vent and chokes your next fire. Sweep it into the catcher with the One-Touch handle and empty it once completely cold, into a metal container.
Deep clean the bowl two or three times a year
Remove the grates, scrape out the accumulated grease from the bottom of the bowl, and wash the interior with hot water and a little washing up liquid. Rinse and dry it completely before it goes back together.
Do not clean the inside of the lid
The black flaky coating inside the lid is carbonised smoke and fat, and it is supposed to be there. It is not mould, despite looking alarming to newcomers. It seasons the cooker much as a cast iron pan is seasoned, and stripping it back to bare metal simply means it re-forms over the next few cooks.
If flakes are actually dropping onto your food, brush the loose material off with a dry brush or a wad of paper towel while the grill is warm. Do not use soap or a wire brush, and never use oven cleaner on porcelain enamel: it attacks the coating.
How often should I clean what?
| Task | Frequency | Notes |
|---|---|---|
| Burn off and scrape the grate | Every cook, before cooking | Ten minutes with the lid on does most of the work |
| Empty the ash catcher | Every cook, once cold | Ash plus moisture is what rusts a kettle |
| Wipe loose flakes from the lid | Every few cooks | Dry brush only, never soap |
| Scrape grease from the bowl | Every 5 to 10 cooks | Prevents grease fires |
| Full deep clean | 2 to 3 times a year | Hot soapy water, then dry completely |
| Check vents and hardware | Twice a year | Ash builds up in the vent mechanism |
Cleaning a kamado is different
Ceramic cookers largely clean themselves. Run the cooker up to 290°C (550°F) or higher for twenty to thirty minutes with the lid closed and organic residue burns away completely. Never use soap or water on the interior ceramic: it is porous, it will absorb them, and you will taste it on the next cook.
Clear the ash from the base regularly, since a blocked bottom vent is the most common cause of a kamado that will not reach temperature. Handle the ceramic gently when cold and never pressure-wash it.
Charcoal ash can hold live embers for more than 24 hours, and ash bins in plastic containers or paper bags start real fires every summer. Put ash in a metal container with a lid, keep it away from the house and anything flammable, and leave it at least 48 hours before it goes anywhere near a bin.
Common questions
Should I clean the grate before or after cooking?
Before. Residue carbonises when the grill next heats up and flakes off easily, whereas cold congealed grease has to be scrubbed. Cleaning before also means the grate is hot and sterile when the food arrives.
Is the black stuff inside my grill lid mould?
No. It is carbonised smoke and fat, and it is normal and harmless on any charcoal cooker. Brush off loose flakes if they are falling onto food and otherwise leave it alone.
Can I use a pressure washer on my grill?
On a steel kettle bowl, carefully, yes, provided you dry it completely afterwards. Never on ceramic, never on insulation, and never on any electronics or gaskets. Water trapped in a seam is how these things rust.
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