Sweep the ashes out of the firebox of my Old Country Over and Under, take the grates down to the DIY car wash, and scrape the grease out of the bottom of the cooking chamber with a wide putty knife. Periodically wipe down the exterior with mineral oil.
In addition to what has already been said, prior to a cook, I scrape off anything flaky on the lid and/or wipe off anything drippy looking. I don't want anything unwelcome dropping into my food.
If I had cleaned my last grill, it would have fallen apart. Regardless, after I set it out front with an old chimney it was gone that day.
I wire brush the kettles into the ash can after every use, have a drip pan with water in the SnS kettle, and use foil on the outer racetrack on the performer with the vortex.
I wire brush all the grates - well the brush looks like wire but it's actually wound wire balls that won't shed - after every cook while hot. I seasoned the grill I converted into a smoker followed with a hot burn on it's first lighting, and it wipes down well after each cook.
When I need to, I use Easy Off and a pressure washer for everything else. I really should trailer that and take it to a car wash to do - I have an Expedition and am building a trailer. I'm good with Easy Off because I generally have to use it every time after my wife uses the oven. ;o)
I'm building a 55G UDS and will put a Weber kettle lid on it with a gasket. I guess I'd pressure wash the inside of that if I needed to? I kinda like the smoky buildup.
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