The Morning After: The BBQ Job Everyone Dreads (And How To Make It Easier)
The guests are gone. You drain your wine glass. The garden’s calm again.
But before the barbecue is zipped back under its cover, there’s one job left — and if it’s done well, it’ll make everything easier next time.
Cleaning your BBQ might not be the most glamorous part of outdoor entertaining, but it’s the one that keeps everything working well.
A clean grill cooks better, smells better and lasts longer. Done properly, it doesn’t take long — and it’s far less trouble than hurriedly trying to tackle a crusty, forgotten one before your next gathering.
We put together some chefs’ advice on the smart way to clean your BBQ — thoroughly, efficiently, and without damaging anything.
Plus a few pro secrets to make the job a whole lot easier.
A Big Green Egg barbeque grilling steaks
How Often Should I Clean It?
There’s no rule, but consistency helps. If you barbecue regularly, aim for a light clean every time and a more thorough deep clean every 3–4 uses.
Heavy summer use? Once a week isn’t unreasonable. A full seasonal clean at the start and end of summer is also well worth it — especially if you’re hosting a larger party of guests in your London garden, or pulling out the stops for visiting family.
What if I’m Cleaning It the Next Day?
Let’s be honest: sometimes the post-BBQ clean-up just doesn’t happen. If you’re coming back to it the next day and everything’s cold, congealed and uninviting — it’ll take a little longer, but it’s all fine.
Pro tip:
Bring a kettle to it. Boil water and pour it carefully over the grates and trays to soften grease and food residue. Let it sit for a few minutes, then scrub as usual. It won’t be all that appealing, but it works — especially if you follow up with a hot soak in soapy water. For charcoal grills, reigniting a few coals and doing a short “burn-off” can help too.
And next time? Having a foil wrap or a soak bucket ready in advance makes all the difference.
Step-by-Step: The Proper Clean
01 | Burn it off
Leave the grill in place and let the barbecue heat. For gas BBQs, turn it to full. For charcoal, add fresh coals and let them burn to white-hot. Close the lid for 15–20 minutes. This high-heat blast bakes off food residue and makes scrubbing far easier.
02 | Let it cool — slightly
Wait 30–45 minutes until it’s warm, but safe to handle. Grease and grime lift more easily at this stage.
03 | Scrub the grates
Remove the grill bars. Use a stiff wire or steel brush to get into the corners — that’s where the worst of it hides. No specialist tools needed: a ball of foil works surprisingly well. Then soak the grates in warm, soapy water and scrub again. Finish with a rinse and dry immediately with a cloth (not air drying — it encourages rust). If you have to do this in the kitchen sink, protect the sink with a wet towel.
04 | Clean trays and inside surfaces
Drip trays and fat catchers need attention too — they’re sometimes hidden and the source of bad smells. Soak in hot water and a splash of vinegar. Meanwhile, scrub the inside of the lid and walls using a brush and soapy water. Wipe the base carefully, but avoid flooding if you’re unsure about drainage.
05 | Check the gas burners
For gas models inspect for burner blockages and gently clear them. Even if they’re functioning, blocked ports can cause uneven heat or delayed ignition. Just be careful not to damage fine components.
06 | Oil and reassemble
Once everything is dry, rub a little vegetable oil on the grates to prevent rust. Reassemble and close the lid.
It’s now ready for its next outing.
‘Egg’-Style Grills & Flat-Top BBQs.
Big Green Egg & other ceramic BBQs
These ceramic models are partially self-cleaning. Let it run hot with the lid closed to burn off residue. Once cool, brush gently with a non-metal brush and wipe the exterior with a damp cloth. No cleaners needed.
Ninja Woodfire & electric flat-tops
Wipe the surface while warm, using warm water to steam off grease. A silicone spatula works well to loosen stuck bits. Always clean the grease tray, and never use metal on non-stick surfaces.
Disposal: Don’t Tip Fat Down the Sink.
Pouring grease down the drain is a guaranteed plumbing problem. Instead, cool it in a foil tray, takeaway container or jam jar. Once solid, bin it. Some London councils have cooking oil disposal points — it’s worth checking (@CiD clients we’ll check for you) if you’ve had a busy season.
Short on Time? Delegate.
If you’d rather not spend an hour in marigolds post-party, there’s a solution. Much like oven cleaning after Christmas, there are London-based services who’ll do it for you — with tools and cleaning products (and experience) you might not have.
Try:
They’ll dismantle, soak, steam-clean, scrub, reassemble and polish your barbecue back to new. If your summer calendar is full of garden lunches, it’s a wise investment. And to be honest, we’d always recommend this as the best solution to our clients.
Bonus Tips From Pro BBQ Chefs:
Lemon or onion on the grill
Once the grates are hot, rub with a cut lemon or onion. It cuts grease naturally and sanitises at the same time.Use beer to deglaze
Some chefs swear by pouring a little beer on a warm grill to help lift grease. A splash of hot water works too.Avoid air-drying
Dry parts with an old tea towel instead. Moisture left sitting encourages rust.
The Payoff.
A clean BBQ is a win. It smells better, cooks more evenly, and when the next sunny weekend arrives, you’re ready to party — not reaching for a wire brush.
As Kevin Kolman, Grillmaster at Weber, puts it:
“Regular cleaning keeps your barbecue safe, efficient and ready to cook something remarkable.”
We couldn’t have said it better ourselves.