Stay Safe While Grilling Outside This Summer
pay attention to Charcoal ash
- Charcoal ash gathers at the bottom of the grill every time it's used.
- Built-up ash can block vents in the bottom of the grill. This can make it difficult to control cooking temperature. It also increases fire risks.
Cleaning your grill
- Once the charcoal has cooled, remove the bricks and brush out the ash.
- Clean grill grates with a long-handled, stiff-wire brush.
- Use a rag or folded paper towels to apply vegetable oil to the clean grates. This will help prevent rust and food build-up.
- Clean the inside of the grilling bowl and lid using mild dish soap and a steel brush.
- Clean the outside of the lid and bowl using soap and water.
- Towel dry to prevent rust.
- Keep the grill protected with a grill cover.
- Replace your grill brushes annually.
Cleaning a Flat-top Grill
- Start cleaning the surface while the burner is still hot.
- Spray a cleaning solution along the top and let it sit for about one minute. You can use dish soap, a degreaser, or a homemade baking soda mixture.
- Use a grill brush to scrub away any stuck-on food and debris.
- Wipe the grill down with a dry cloth and repeat the process as needed.
Cleaning a Pellet Grill
- Remove the grill grates and place them in a bucket of warm, soapy water.
- Take a wet-dry vacuum and clear out the ash and debris from the grill’s interior.
- Use a scrub brush or abrasive sponge to clean the drip pan.
- Remove the chimney cap and clean the inside with a scrub brush.
- Wipe down all parts with a damp cloth.
Proper Food Storage Methods
- To maintain quality when freezing meat and poultry, freeze in its original package. Wrap the package again, or store in a plastic baggy that is recommended for the freezer.
- High-acid canned food, such as tomatoes, grapefruit, and pineapple, can be stored unopened on the shelf for 12-18 months. Discard cans that are dented, leaking, bulging, or rusted.
Proper Thawing Methods
- Using a microwave: Set to lower power start for 1-2 minute increments (or longer for larger pieces).
- Using tap water: Place food in a leak-proof plastic bag. Submerge in cold water. Change the water every 30 minutes. Cook immediately after thawing.
- Last updated:
- Published by: Inspectional Services