A built-in grill is plumbed into your outdoor kitchen, so a grease fire here is a fire next to your house. The Patrol treats built-ins as safety-first: degrease thoroughly and never let the tray fill.
The full routine
- Fire it up for 10 minutes to burn off residue, then turn it off and let it cool to warm. A short burn-off carbonizes stuck-on food so it brushes away, and cleaning at warm (not blazing) protects your hand and the grates.
- Brush the grates with a bristle-free brush while warm. No wire bristles, ever. One detached bristle in a burger can mean surgery, and on porcelain-coated grates a metal tool chips the finish and invites rust.
- Remove the grates and heat tents and soak them in hot, soapy water. For heavy carbon, use a grill degreaser and let it sit rather than scrubbing the coating off.
- Scrape the burner shields and clear the burner ports. Blocked ports cause uneven flame and flare-ups; clear each port with a thin wire or a toothpick.
- Empty and wipe the grease tray. A full tray is the number-one cause of grease fires, and on a built-in that fire is against your structure. Empty it every few cooks.
- Wipe the interior, reassemble, and run a 10-minute burn-off to dry everything and confirm the burners light evenly.
The Guardian’s pre-cook inspection
Grates brushed and bristle-free, tray empty, ports clear, no flare-up fuel pooled under the burners. Four checks, thirty seconds, then cook.
Need the right tools? See the safest bristle-free grill brushes.