When the barbecue season starts, make sure you clear out all the old Ashes and clean out the barbecue rack outside. Prepare charcoal for the barbecue. Always wash the grill after each picnic so that you can keep your stove in the best condition.
Heat the grill. Before starting the barbecue, point to charcoal coal, will be baked on top of the fire, cover the barbecue grill. Heat the grill for 10-20 minutes.
The grill is heated to melt the grease on the grill and is easy to clean.
Scrub the grill. Use a long, hand-painted grill brush (preferably made of hard wire), scrub the grill, and remove all the particles attached to it. If you don't have a grill brush, you can use a wrinkled foil and a long clamp to rub the grill.
Clean the grill and remove the grease, marinade, seasoning and melted cheese that can be transferred to freshly baked food.
Dirty fats also make the meat sticky-especially delicate fish. For fish food, it is advisable to use the aluminum foil grill placed on the grill to avoid becoming sticky and damaging the fish.
Use your oven. If your oven has an automatic cleaning function, you can bypass the scrubbing and scrubbing portions and directly discharge the baking into the oven.
Remove the grill and metal parts (already contaminated with food).
Put these parts directly into the oven shelves and the oven to adjust the automatic cleaning mode.
The oven will be locked and heated to about 480 degrees Celsius. This will burn out all the food residue and clean the oven thoroughly!
Grease the grill. When the grill is clean, fold a napkin four times, and turn it into a clean cloth. Dip a bit of vegetable oil or olive oil on the cloth and apply it to the grill with pliers.
The baking oil can prevent the food from becoming sticky. Bacon oil or steak oil can also be used for baking oil, and can add extra flavour to the food.
When used, be careful not to let the oil drip on the charcoal, because this will cause the fire to "suddenly burn", or cause a small area of heat to become stronger. One of the goals of the barbecue is to keep a consistent heat for the continuous food barbecue.
Wipe and varnish again. After you barbecue, use aluminum foil or grill brush to scrub the grill, paint oil again to avoid rust.
There is controversy over whether soap and who should be used to clean the grill, or whether food should be allowed to accumulate. This may be a matter of human preference, but know that this is a tool for cooking. Do not use irritating chemicals or solvents (such as bleach or oven cleaners) directly on the grill, as this may be transferred to food.
After the barbecue season, it is best to leave a little grease or oil on the grill to avoid rusting (only water, iron and oxygen are required for rusty conditions).
Handle charcoal. Before wrapping the charcoal with durable aluminum foil, cool it for 48 hours before placing it in a nonflammable container. This container can be a metal barrel or a jar.
Ensure that the nonflammable containers are placed away from flammable substances such as petrol, acetone, sawdust and paper.
If you have to quickly cool the ashes, you can wrap them inside the aluminum foil before placing them in a nonflammable container and soak them completely in the water.
Cover up the barbecue grill. A large part of keeping the grill clean is the storage method. The lid of the grill can keep it from rusting-especially if the grill is kept outdoors.
The grill lid not only protects the grill itself, but also keeps the barbecue utensils from rusting.
For warmer months, you can use a lighter grill lid, and some companies also produce heavyweight caps for extreme winter weather.
A good quality and fit lid protects the grill and prevents animals and pets from entering.