What to do to get your grill ready for summer - gas grill
There are die-
Those hard grills that don't understand why there should be a little cold or sleet between them and the juicy roast steak.
The rest of us, in the cold climate, put a lid on the grill in the winter, push them to the garage or storage point, and a few months later, as Mercury picks up, they will be pushed out
However, none of us can assume that the grill was ready to roll up last year once we lit it.
How to get your grill ready for service again: completely ignore the signs of rust or cracks in the metal or grill line.
It is also possible that small animals have found their way into the grill and need to be removed.
Let the least delicate person in the family do this.
Recipe author Amanda Haas, who works with Traeger grills, said: "A lot of grills are covered with grease, dust, and when you lift the lid after a long period of hibernation, the pollen is scrubbed clean.
Keeping the grill clean will extend the life of the grill and help to prevent accidents caused by sticky or greasy surfaces.
"You may be able to get away with warm soapy water, but there are also products that clean a particular type of grill.
Whether you are using gas or other types of grill, don't forget the inside of the lid, the inside of the lid may pile up more than the previous year.
Not only does it look disgusting, it may also be a fire hazard.
Depending on the grill material, use a strong brush, which may be the kind you use to clean the grill, or a nylon brush.
Personally, I don't care about scratches in the lid of the grill --
I was happy when it was clean.
It's also convenient to clean up the built-in paint scraperup gunk.
If applicable, clean everything below with a closed gas.
Clean the "flame bartender" above the gas burner below the metal BBQ ".
Skewers, toothpicks or paper clips help ensure that all small holes on the burner are open and unobstructed.
Also a tiny line brush for this purpose.
Later, when you test the grill, please see if there is still any hole blockage.
Then, once the gas is closed again, give these openings an additional entranceover.
Empty the grill with all the Ashes and debris from the previous year (remove the grate to do this ).
Make sure the oil pan is empty!
Ideally you will empty it at the end of last season, but if you forget it, it's a big one because grease fires are a danger.
If you grill regularly, check it once a week.
Check the internal tips of the fuel pipe to make sure your fuel pipe is in good condition by brushing the outside of the fuel pipe with soap water and then running the gas.
If you see bubbles on the Tube, there will be a leak and the tube needs to be replaced.
If you see the bubbles that the tube is attached to the grill or gas tank, these may just need to be tightened.
Start the season with clean GRATES, whether for hygiene reasons or because you want to start your barbecue with beautiful clean grills and beautiful clean grill marks on the food.
For the gas grill, turn all the burners up and cover them to heat the grill for 15 minutes.
Open the lid and hope everything that sticks to the grill is burned.
Then scrub it with a grill brush or grill scraper.
Make sure there is no bristles stuck on the grill. A wadded-
The foil supported with pliers is also well done.
When a clean grate waits for your next barbecue, you can give it a light brush with oil.
Haas suggested, "If you 've been cleaning the grill for a while, take them off and bring a nylon sponge or a hard brush and some tough detergent.
Make sure to rinse and dry them thoroughly before putting them back on the grill.
"If you need a tank of new fuel, the fuel stock will increase and go grab it before you marinate these ribs (consider a spare tank, that way you won't get caught in the middle of a team of sausages.
) If the fuel you choose is a bouquet, wood or small ball, please provide that fuel.
Jay Buzaid, owner of New Milford power appliances in the state of Connecticut, said if you use hard charcoal or pellets, then take a closer look at the fuel that was not used in the previous year.
If there is any mold, it needs to be thrown away.
Use it if it's clean and dry.
"Extreme temperature fluctuations from heat to cold in the summer can cause moisture to build up, and sometimes hardwood particles and charcoal can get wet due to condensation --
Especially if the grill is in the sun, "he said.
He told customers that wet charcoal can be dried, but he suggested throwing wet pellets.
The frequent use of the grill helps prevent this problem, and he also recommends storing the particles in the manufacturer's bag to help them stay dry.
Find a safe place if possible, and your grill should be at least 10 feet away from your house, not close to the open windows.
It should be located on a fire-proof and stable surface, such as concrete or brick, if possible.
Make sure it's where you can monitor it whenever the grill is running.
To prevent the build-up of fire or carbon monoxide, make sure there is no stand-out.
Check your tools do you put these on the grill? You are there all winter.
Take a good look at your tools and consider investing in new ones if you don't think they are appropriate. A worn-
The lower grill brush is not clean well and the grill brush that is not properly cleaned before the end of the season may need to be replaced.
Get a good moment-
Reading thermometer for measuring the temperature inside meat;
This is one of the secrets of a good griller's success.
Haas likes to have long stainless steel pliers, oversized spatula, perforated pots for grilled vegetables and small kitchen towels that protect her hands when she puts food on a grill or grill.