Keeping your LPG built‑in BBQ clean is essential for safety, efficiency and long‑lasting performance. A regular cleaning routine reduces flare‑ups, improves heat distribution, prevents corrosion and helps you get the best flavour from your grill. This article explains a practical, step‑by‑step cleaning process for an LPG built‑in BBQ, plus inspection and maintenance tips to keep your unit reliable year after year.

Preparation and safety first

• Turn off the gas supply at the cylinder or mains shutoff and make sure all burners and control knobs are in the OFF position.

• Allow the grill to cool completely. Working on a hot appliance is dangerous and can damage cleaning tools and chemicals.

• If possible, work in a well‑ventilated area and have a bucket, soft cloths, scrub brushes, a scraper, gloves and eye protection to hand.

• Consult the manufacturer’s manual for any model‑specific instructions, replacement part numbers and recommended cleaning materials. Some components and finishes require special care.

Remove and soak removable parts

• Remove the cooking grates, rotisserie components, heat deflectors (flavour bars), drip trays and any other removable trays or burner covers.

• Place these parts in a large tub or plastic container and soak them in warm water with a mild detergent. For heavy grease, add a little washing‑up liquid or a commercial degreaser suitable for BBQ parts.

• Let them soak for 20–60 minutes depending on how much carbon and grease has built up. This loosens deposits and makes scrubbing easier.

Cleaning cooking grates and heat deflectors

• After soaking, use a stiff nylon brush or non‑metallic scraper to remove loosened carbon and grease. For stainless steel grates, work with the grain (lengthwise) to avoid scratching the surface.

• For cast iron grates: dry thoroughly after cleaning and apply a thin coat of high‑temperature cooking oil to prevent rust. Heat the grill briefly once reassembled to set the seasoning.

• For porcelain‑coated grates: avoid metal brushes and aggressive scrapers; use a softer brush to protect the coating.

• Rinse parts thoroughly in clean water and dry them completely before reassembly.

Dealing with burners and ports

• Take care when cleaning burners. Remove loose debris and carbon with a soft brush. Avoid bending or denting burner tubes and protect the burner ports (small holes) from damage.

• If burner ports are partially blocked, use a soft piece of wire, a thin pipe cleaner or a dedicated burner‑port cleaning tool to gently clear obstructions. Do not use hard or sharp objects that can enlarge or deform the ports.

• Inspect burners for corrosion or holes. Any damaged burner should be replaced rather than repaired; a compromised burner affects flame pattern and safety.

Interior cleaning: degreasing and removing carbon

• Use a degreasing solution suitable for BBQ interiors, or make an effective paste using bicarbonate of soda (baking soda) and water. Spread the paste on heavily soiled areas and let it sit for 10–15 minutes to break down grease.

• Scrub with a stiff brush or non‑scratch pad. For stubborn carbon on stainless interiors, a plastic scraper can help lift deposits without scratching.

• Remove the loosened residue with a damp cloth or sponge and rinse thoroughly with clean water. It’s important to remove all cleaning solution residues.

• Dry interior surfaces completely to prevent rusting, especially if the BBQ has mild steel components. Leaving the lid open for a while or wiping with a dry cloth accelerates drying.

Drip trays and grease management

• Empty and clean the drip tray/drip pan regularly. Built‑up grease in these trays is the most common cause of dangerous flare‑ups and house fires.

• When cleaning drip trays, remove solids first with a disposable paper towel, then wash the tray with warm soapy water and rinse. For heavy grease, use the bicarbonate paste or a commercial degreaser.

• Inspect the grease collection system (collection cups, channels and catch pans) for blockages or overflow. Replace any disposable liners as needed.

Exterior cleaning and stainless‑steel care

• Clean the exterior surfaces with warm water and mild detergent using a soft cloth or sponge. Avoid abrasive pads that can scratch finishes.

• For stainless steel: polish using a dedicated stainless‑steel cleaner or simply a cloth dampened with soapy water, then finish by rubbing lightly in the direction of the grain. This reduces fine scratches and leaves an even appearance.

• Avoid household bleach and chlorine‑containing cleaners on stainless steel. These can promote corrosion.

• Control panel knobs and housings: wipe gently and avoid spraying cleaners directly onto electronic components. Remove knobs (if detachable) and clean them separately.

Hoses, connections and leak testing

• Inspect gas hoses and fittings for signs of cracking, brittleness,