# The Gas Grill Clean Checklist Free. No email. Print it or keep it on your phone. Source: https://grillpatrol.com/clean/checklist --- ## The routine, in order - [ ] **01 Burn off, then cool to warm** -- Run the grill 10 minutes with the lid closed to carbonize stuck-on food. Shut it off and let it drop to warm. Cleaning at warm, not screaming-hot, protects your hands and the grates. - [ ] **02 Brush the grates bristle-free** -- Bristle-free brush or a crumpled foil ball while the grates are still warm. Never a wire brush: one detached bristle in food is an ER trip, and on porcelain-coated grates a metal tool chips the finish. - [ ] **03 Pull the grates and heat tents, soak them** -- Hot, soapy water in a bucket. Heavy carbon: let a grill degreaser sit on the parts instead of scrubbing the coating off. - [ ] **04 Scrape the burner shields, clear the ports** -- Blocked ports cause uneven flame and flare-ups. Run a thin wire or a toothpick through each blocked port. No water or liquids inside the burner tube. - [ ] **05 Empty and wipe the grease tray** -- A full tray is the number-one cause of grease fires. On a built-in, that fire is against your outdoor kitchen structure. Empty it every two to three cooks. - [ ] **06 Wipe, reassemble, burn off again** -- Wipe the interior, put it back together dry, then run 10 minutes to dry everything out and confirm the burners light evenly with blue flame. --- ## The 30-second pre-cook inspection - [ ] Grates brushed and bristle-free - [ ] Grease tray empty - [ ] Burner ports clear - [ ] No flare-up fuel pooled under the burners --- ## How often - **Every cook:** brush the grates while warm (steps 1 and 2). - **Every 2 to 3 cooks:** empty the grease tray (step 5). On a built-in, err on the side of frequency. - **2 to 3 times a season:** the full soak and port clearing (steps 3 and 4), or whenever you notice uneven flames or flare-ups. --- ## Built-in stakes A built-in grill sits against your outdoor kitchen, so a grease tray fire is a fire next to your house. Only ever scrub a warm grill, never a screaming-hot one, and keep chemical cleaners off food-contact surfaces. --- By Grill Patrol (Alliterate Labs). Affiliate disclosure: https://grillpatrol.com/disclosure