🔥 Step 1: Deep Clean Your Grill
A dirty grill isn’t just gross—it can ruin your food and even be a fire hazard. Your grill has been sitting idle all winter, collecting dust, possibly some unwelcome critters, and definitely some funk.
Follow our full guide on How to Clean Your Grill to get everything spotless.
✔ Check for Grease Buildup – A major cause of flare-ups. Scrape down the grates and empty the grease trap.
✔ Inspect the Burners & Ignition – Make sure there’s no rust or blockages.
✔ Replace Worn-Out Parts – Check hoses, regulators, and grates for wear and tear.
Pro Tip: Skip the harsh chemicals. A mixture of vinegar and baking soda works wonders on stubborn grime without leaving potentially harmful residues on your cooking surfaces.
💨 Step 2: Avoid These Costly Mistakes
🚫 Skipping the propane check. Nothing worse than having guests over and running out of fuel mid-cook. Check levels now and always have a backup tank ready.
🚫 Ignoring rusted components. Small rust spots can quickly turn into major issues. Address them early with a wire brush and high-heat grill paint to avoid replacing entire parts.
🚫 Using the wrong cleaning tools. Wire brushes with loose bristles can be dangerous. Invest in a good quality grill cleaning stone (we LOVE this one) or coiled brush that won't leave metal fragments behind.
📌 Weekend Project: First Smoke of the Season Checklist
For our smoker enthusiasts, here's your pre-season checklist:
- ✅ Stock up on fresh charcoal, pellets, or wood chips.
- ✅ Test your thermometer against an ice bath (32°F) and boiling water (212°F).
- ✅ Run the grill to season your smoker with some fresh oil if it’s been sitting all winter and then a 'dry run' at at 250°F for an hour before putting food on.
- ✅ Plan your first big cook—Perfect Smoked Chicken is a great way to break it in.
🌳 Wood Pairing Guide for Spring Meats
- Apple & Cherry – Best for chicken, pork, and fish. Sweet, mild, and perfect for spring flavors.
- Pecan – A light nutty smoke that works beautifully with beef or lamb.
- Maple – Slightly sweet and smooth, great for poultry and pork.
- Oak/hickory blend: When you need a bit more punch for beef without overwhelming
Avoid mesquite for most spring cooking – save that intense flavor for bigger, heartier, beefier cuts this summer.
