Spring Has Sprung and It's Time to Think Grilling
The calendar says it is spring! Whether or not the thermometer agrees where you live, it is never too early to start grilling, and practicing some new recipes for your big summer parties.
But, before you get started cooking on your gas grill, charcoal grill or smoker, follow these simple steps below. Getting your grill in tip-top condition now will save you time and hassles later and keep you grilling the tastiest foods ever!
For Gas Models:
Check for leaks!
Whenever changing or disconnecting an LP tank, perform a leak check when the tank is reconnected. A simple soapy water solution applied to the connection is all you need. With the control knobs off, turn on the tank. If bubbles form, DO NOT USE THE GRILL! There is a gas leak. Try a different tank!
Brush the burner tubes!
Using a clean Weber stainless steel brush, brush across the portholes to clear all oxidation and debris from the ports. Do not brush lengthwise, as that may push more into the holes. Blocked portholes can cause a back flash fire.
Check the cookbox!
Excess grease can collect on the sides of the cookbox over time. Grease is flammable! Use a plastic scraper to push all grease into the bottom tray (grease tray).
Clean out the bottom tray (grease tray)!
Use a plastic scraper to push all of the excess grease into the catch pan. Again, grease is flammable!
Empty the catch pan and toss the aluminum catch pan liner!
Replace the catch pan liner. Remember, grease is flammable!
For Charcoal Models:
Clean out all ashes!
Empty all ashes and unburnt charcoal from the bowl and ash catcher before you grill. Your charcoal will burn easier, and no burning ash will end up outside the grill.
Visit these links on weber.com to see how quick and easy this is.
Remember to check grill brushes for loose bristles and excessive wear on a regular basis. Replace the brush if any loose bristles are found on cooking grates or on the brush. We recommend purchasing a new stainless steel grill brush at the beginning of every spring.