Gas Grill Maintenance

Particularly when the weather is mild (and even sometimes when it’s not…), many of us are firing up our Weber gas grills almost every day of the week. And with all that action going on, it can be easy to forget some of the most important parts of grilling: cleaning and maintenance.

I know it sounds crazy, but I consider all my Weber grills to be part of the family. Needless to say, taking great care of them is high on my list of cooking priorities. You see, over time the performance of your grill can diminish if has not been maintained properly. Low temperatures, uneven heat, and food sticking to grates are all possible side effects of poor grill cleaning and conditioning. Luckily, a simple monthly maintenance plan is an easy and inexpensive way to keep your beloved Weber gas grills in tip-top shape.

  • Wipe the outside of the grill lid with a paper towel and cleaner (glass cleaner for porcelain-coated lids and stainless steel cleaner for stainless steel lids). If your grill is stainless steel, you’ll get the best results by buffing with the grain, not against, using a microfiber towel.
  • Clean side tables with a microfiber towel and stainless steel cleaner. Again, make sure to buff with the grain. If your tables are made of theromset plastic, use a mild dish detergent and warm water instead.
  • Cleaning a cook box may seem tricky, but it’s actually extremely simple and can have a big impact on the way your grill performs. When your grill is completely cool, carefully remove your cooking grates and Flavorizer bars. Then, using a stainless steel grill brush, brush all excess grease and debris from inside the cook box into the bottom tray. From here, it will be easy to discard.
  • It’s a good practice to burn off any food residue left on your grill by turning all your burners to high for 15 minutes before grilling. When your grill reaches these high temperatures, food debris will turn to ash, and will then be easy to brush off using a stainless steel bristle brush.

And that’s it. Pretty simple, really. Just follow these five steps and your grill will be cooking strong for many years to come.

What are your thoughts? (117)


John C

Hi Kevin,

I bought a new Spirit E310 back in May 2013. I've cleaned it thoroughly twice - the second time I noticed the porcelain enameled flavorizer bars are extremely rusty. I called customer surface, and they told me this surface rust is normal wear & tear. As long as there is no rust through or surface cracks, they told me this is OK. Really?!? They look terrible. How can I have my buddies over and show off my new grill when it looks like a rust bucket? I love my grill, but I'm disappointed in the appearance of the bars -I think Weber should replace them with stainless steel flavorizer bars. At the very least they should mention this in the owner's manual.

Thanks -- John


Kevin Kolman

Hi John,

First, congratulations on your new Weber Spirit E310. It is unfortunate to hear that the Flavorizer bars are rusting. This seems kind of odd because of how new your Weber grill is. Are you sure it is rust and not grease or smoke stains? This can happen over time especially when grilling often. One way to make sure the grill stays clean is to preheat it for at least 10-15 minutes each time you grill. This helps bring the grill up to temperature and also burn off excess residue from prior cooking. One of my first Weber grills had an orange/red color on the bars which I thought was rust until I came to find out it was grease and barbecue sauce. If it is a continual problem, please call our Customer Service back again. Keep me posted.

Happy Grilling!


rich s


I have a Weber Spirit E-310 from 05/07. Tonight I had the two outside burners on low and the middle burner off. I went outside about 45 minutes later and found the middle knob melted, and the ignitor will not work.

Can you tell me why this would happen? This seems very dangerous. What do you think?


George C

Hi Kevin, I just purchased a Weber Genesis E-330 and a Weber 7519 Rotisserie. I only have 2 meat forks that come with this rotisserie and I would like to grill 2 chickens at the same time. If I put 1 fork on one end, slide the butt of chicken to that fork, then slide the other chicken on neck first so the 2 chicken necks face each other, will that balance them so I can slide the other meat fork on? In your opinion, do think that will balance and work to cook 2 chickens at once? Thanks, DoneGrilledIt from Largo, Florida.


Stephanie C

I have a grill that my husband got for a graduation present...12 years ago. Aside from cleaning the grilling surface, it has never been cleaned. Where do I start? What do I need to make sure I clean other than the parts I can see? How do you clean the inside of the grill? Help! We can't grill anymore because it catches on fire. :/


Alex S

I have a Gensis silver that is several years old. It seems to be getting much hotter than it used to - over 600-650 on high - and 500 even on medium low. The flames seem more orange than they used to. Any recommendations on what needs to be cleaned/replaced?


Brenda S

Three weeks ago we got our first gas grill. We went from grilling on a $65 charcoal grill to a Genesis S330. I love grilling, but just thinking about the cleaning, I tend to not use the grill as much as I'd like to. We called Customer Service about our first grill because the Flavorizer bars changed colors. Supposedly it is normal, but I just can't believe such an expensive unit would have bars turning colors and look horrible like rust. I was hoping they would change back after cooling down, but nothing. The weird thing is that two of the bars remain "ok" and I have used all the stations except for the Sear Station. I need a better explanation on why the bars look so bad and if they stay that way. Customer Service advised not to clean them but instead wipe them with a towel with no water or chemicals. Is this correct?

I clean the entire unit after each grill because I want to keep it looking like new. It does take 3-4 hrs to do the whole clean. The worst part to clean are the grates. Again, I'm new on this type of grill, and I really want it to last forever. For the inside of the box I used a bit of soapy water and some "grill" specific spray for stainless steel units. Is that okay?

My biggest disappointment is the Flavorizer bars. With work, everything looks new except those.


Derek F

Hi Kevin,

I just bought a new Genesis S-310 (LP), and I'm excited to start using it! I'm a total newbie and I can't get it going. In a nutshell, I turn on the propane tank, switch on a burner, hit the igniter, and get a click, click, click, whoosh! Then, a flame leaps up and immediately dies. All three burners do the same thing. Whoosh of a flame, and then nothing.

I though maybe I had been triggering the excess gas flow safety feature, but I reset it a bunch of times. If you have any thoughts that would help get me up and running they would be much appreciated. Thanks!


Andrew S

Hi Kevin,

I purchased a Weber Genesis S-310 1 week ago. I have used it a couple of times and it is fantastic. However, the middle burner has large yellow flames compared to the other 2 burners which have even blue flames. As well, the middle burner does not ignite immediately. I have to push the igniter a number of times before it will ignite. I have tried turning the gas off and uncoupling the regulator and then recoupling it and slowly turning the gas on. No change. I haven't removed the middle burner yet to see if there is a blockage or other issue. Any thoughts on what the problem might be? What should I do next.

Thanks for your help


Kevin Kolman

Hi Andrew,

Congratulations on the new Genesis S-310. That is a great grill!

It sounds like you might have some debris on the burner tube and possibly the igniter. Check out my blog on cleaning your burner tubes here:

When your flames go from blue to yellow, it is usually an indicator that something is on the burner tubes. After you watch the video, let me know if you have any other questions. I hope this helps and congratulations again on your new grill!

Happy Grilling!


Dave J

Kevin - I have finally upgraded to my first Weber. I have the Spirit 3 burner NG. It's a great grill and gets up to nearly 600 degrees on the preheat in short order. My question is kind of remedial, but I can't seem to solve it. All of the red meat I grill seems to turn a grayish brown (still with nice grill marks) instead of the wonderful flame broiled charish look my old grill produced. It still tastes great and the Weber is by far the superior grill when it comes to even heating, but it looks off. I like the meat mid rare, so I am unwilling to sacrifice doneness for appearance. Any suggestions?


Kevin Kolman

Hi Dave,

Congratulations on the well deserved upgrade! You bring up a very interesting question here. What are you cooking? I recommend using a little olive oil on your food to help with the caramelization (color and marks). Also, I try to use fresh meat when I can which helps with the coloring as well. Frozen meat tends to have a grayish color to it. Finally, depending on the doneness, color can vary. I would follow the grilling guide provided with your grill and be sure to take your food off at the correct time. I would never sacrifice doneness for appearance, and you shouldn’t either. I hope this helps and have fun grilling on your new Weber Spirit!

Happy Grilling!


Larry P

I just bought a Spirit stainless steel gas grill. I have read both to cover and not to cover the grill when not in use. I live near Chicago and in the past I kept the grills I have owned covered over the winter, but during grilling season I kept it off all season. It is in an open area away from my home and trees. Suggestions?

Also, why is there an opening in the back of the grill? Looks like rain, etc. can get into the grill that way.

Thanks. I am looking forward to using my new grill.