If you have a charcoal grill, remove the ashes after they have cooled for a day or two. After the ashes have been moved to a metal container away from combustible materials, mixed with water and cooled for several more days, they can be disposed of in your trash (in foil for extra security). If you used charcoal without additives, consider using the ash in the garden or compost pile.
For gas grills, pay attention to the dripping pans. “Martha Stewart’s Grilling” says to clean out the larger drip pan that catches food at least monthly, and replace the smaller disposable pan that catches grease when it’s half full.
“Once a year, clean the inside of the grill with warm, soapy water — no abrasives,” Karmel says. “Make sure you rinse the grill well and let it preheat with all burners on high for 30 to 40 minutes to burn off any residue.”
If you have a charcoal grill, you can take this advice from “Martha Stewart’s Grilling”: After washing with dishwashing liquid, warm water and a sponge, take apart the grill, rinse it with a garden hose and let all the parts dry in the sun before reassembling. If you tend to only grill in the warmer weather, it makes sense to do this big clean at the end of your season, so that your work will be even easier next year.
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