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GRILL MAINTENANCE
If you’ve got yourself a pellet grill, you’re probably enjoying a steady stream of incredible food, whether it’s
fresh-baked pizza or smoked brisket. But with each cookout, your grill collects a little more grease and ash.
To keep your “grillfriend” at its best, ready to cook all your favorite foods, follow our cleaning guide below.
BETWEEN EACH COOK:
For quick cleanup between cookouts, you don’t
need to do anything too dramatic. In fact, our
patented Ash Clean-out system makes it as simple
as pulling a knob. Before you fire up the grill each
time, just empty the ash into the cup, and you’re
good to go. It’s almost too easy.
Disposing of ash:
If the ash is completely cool, it can be wrapped up
in aluminum foil and tossed in the garbage.
Never dispose of hot ashes. Allow them to cool
before proper disposal.
Besides emptying the burn cup, you may want to
spot clean between cook sessions as well. This
can be as simple as wiping away grease spots or
food residue on the lid or side shelf. You should
also scrape down the grill grates with a wire grill
brush or spatula before you start cooking to avoid
a burnt taste on your food.
Ensure the grease tray is free from grease
buildup. To avoid flare-ups in the grill, use a
spatula to remove any grease from tray. Ensure
the drain hole and grease drain are not blocked.
Tip: Scrape your grates with a wire brush after
every cook while the grates are still warm.
Don’t burn yourself if your grill is still hot.
Cleaning meat probes:
Clean your probes after each use. Use warm
soapy water and a cloth or paper towel.
Do not
submerge wire in water. Not dishwasher safe.
If you take these small steps toward keeping your
pellet grill clean, any deeper cleaning you do will
be much easier.
AFTER 50 HOURS OF COOKING:
You should give your grill a deep clean roughly
every 50 hours of cooking. If you don’t cook on
your pellet grill very often (you should fix that),
you may only need to deep clean your grill once
every several months. Be sure to clean the internal
temperature probe and dump the ash cup like in
the step previous. If you’re a pellet head like we
are at Camp Chef, you’ll find yourself doing this
routine more often. Luckily, it’s quite simple.
Don’t forget about the internal temperature
probe. You’ll want to clean it often. It’s located
in the center of the cooking chamber, near the
top and is about the size of a pencil. Our goal is
to keep it looking silver. To do this mix a vinegar/
water solution and use a scouring pad. Often
times if your temperature does not read accurately
it’s because too much smoke has been built up.
Cleaning the exterior:
Safety first! Make sure your grill is totally cool,
then unplug it from its power source.
Empty the pellet hopper to prevent your pellets
from getting wet or coming into contact with
cleaning substances.
Spray stainless steel cleaner on the painted or
stainless steel surfaces of your grill. Avoid spraying
any plastic components. (You can also use hot,
soapy water-it just may not work as quickly!)
Do not use oven cleaner, abrasive cleaners, or
