You’ll need: gloves, wire brush, scraper, sponge, warm water, dishwashing liquid, paper towels and cooking oil.
After cooking, turn the barbecue onto high for five minutes to burn any food residue to ash.
Scrub down cooking surfaces with a wire brush to remove any solid debris.
Wipe away any residue with paper towels.
Wash cooking surfaces with sponge, warm water and mild detergent.
Dry surfaces with a paper towel and coat with cooking oil for protection.
Every six months: Remove burners and check burner necks for spider webs or insect nests.
Scrub burners with soapy water, and brush with wire brush to clean out ports. Replace and dry by lighting each burner.
Tip: Annually season your non-enameled cast iron hotplate to protect against rust, add flavour and retain a non-stick coating. Super-heat your dry, non-oiled hotplate, then cover with a layer of salt. Continue heating the hotplate while stirring the salt every few minutes until it turns a cinnamon colour. Remove salt and apply a light coating of oil.
words and pictures: with thanks to the BBQ Factory
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