Frequently Asked Questions
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Most BBQs should be thoroughly deep-cleaned once or twice a year, depending on use. Napoleon recommends deep cleaning in spring and again after grilling season. Regular professional cleaning removes grease, carbon and food residue from areas routine brushing may miss, helping maintain performance and reduce flare-ups.
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Mold inside a BBQ should be completely removed before cooking. The USDA warns that some molds can cause allergic or respiratory reactions, while some produce harmful mycotoxins. Moldy environments may also contain bacteria that cannot be seen, making thorough cleaning important before using a contaminated BBQ.
Source:
USDA Food Safety and Inspection Service — Molds on Food: Are They Dangerous? -
It is good practice to inspect and thoroughly clean your BBQ before its first use after winter. Weber recommends spring maintenance including removing accumulated debris, cleaning burner tubes and checking gas connections. The USDA also recommends cleaning your grill before cooking to support safe food preparation.
Sources:
Weber — Spring Has Sprung and It's Time to Think GrillingUSDA Food Safety and Inspection Service — Food Safety Tips for Summer Grilling
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Proper seasoning is not the same as leaving old grease and burnt food on your BBQ. Napoleon describes seasoning as applying a thin coating of suitable oil to clean cooking grids. Accumulated grease, carbon and food debris elsewhere in the BBQ should still be regularly removed.
Sources:
Napoleon — How to Season Stainless Steel & Cast Iron Cooking Grids -
Yes. Excessive grease buildup can create a BBQ fire hazard. Health Canada recommends keeping burners clean and avoiding excessive grease accumulation. Grease and food debris can collect around burners, drip trays and the cookbox, where high temperatures or flames may cause accumulated grease to ignite.
Sources:
Health Canada — Barbecue Safety -
Stainless steel is corrosion-resistant, not corrosion-proof. Its chromium content creates a protective surface layer, but moisture, salt, chlorides and harsh environmental conditions can contribute to corrosion and surface rust. Proper cleaning and maintenance help protect stainless-steel BBQ components and preserve their appearance.
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High-temperature steam can destroy many bacteria and other microorganisms when sufficient temperature and exposure time are achieved. The CDC recognizes moist heat and steam as highly effective methods of microbial destruction. BBQ B Clean uses high-temperature steam to deep-clean BBQ surfaces without relying on harsh chemical baths.
Source:
U.S. Centers for Disease Control and Prevention — Steam Sterilization -
BBQ burners can fail because of corrosion, blocked burner ports, cooking debris, moisture and deterioration over time. Napoleon and Weber both identify debris and corrosion as causes of burner problems. Regular cleaning helps maintain gas flow and can reveal deteriorating components before they significantly affect BBQ performance.