How to Clean a Fire Mountain Gas BBQ Properly (And How Often)

Cleaning a gas BBQ doesn’t have to be a painful once-a-year job. In fact, the easiest way to keep your grill working properly (and your food tasting better) is to do small cleans often, with a deeper clean every few months.

A clean gas BBQ:

• Heats faster
• Cooks more evenly
• Produces less smoke and flare-ups
• Last longer
• Produces better tasting food

·       Let’s break it down into the simple routine that keeps your Fire Mountain BBQ running like new.

How Often Should You Clean a Fire Mountain Gas BBQ?

Here’s the ideal schedule for cooking your BBQ (and it’s not as intense as you think):

After every cook: 5 minutes

• Burn-off (high heat) - please note that the maximum temperature is 250'C
• Brush the grates
• Empty the grease tray 

Every 3–5 cooks: 10 minutes

• Wipe the lid interior
• Clean the warming rack and side shelves
• Check grease build-up underneath

Every 1–3 months: 30–60 minutes

• Full deep clean: grates, side burners, main burners

Once a year: 60–90 minutes

• Deep clean and full inspection of hoses, regulator, burners and ignition

If you use your Fire Mountain BBQ weekly during the warmer months, a deep clean every 4–6 weeks is ideal. If you BBQ occasionally, every 2–3 months is fine.

The Kit You Will Need

You don’t need a cupboard full of BBQ cleaners. Here’s what actually works:

Basic cleaning kit:

• Grill brush (or grill scraper)
• Microfibre cloths or kitchen roll
• Warm water
• A sponge or non-scratch pad
• Old toothbrush which is perfect for burner ports
• A plastic scraper

Optional but brilliant:

• Disposable gloves
• White vinegar spray
• Baking soda
• Vacuum (for ash or dry debris)
• BBQ cleaner spray (use sparingly)

The Quick Clean (After Every Cook — 5 Minutes)

This routine prevents grease build-up and avoids the nightmare deep-clean later.

Step 1: Burn-off

1. Close the lid.
2. Turn the burners to high for 10–15 minutes - Ensure temperature does not exceed 250'C

This incinerates leftover food bits and helps you brush them off.

Step 2: Brush the grates

• Turn the burners off and wait until the grill to cool down before cleaning.
• Wait 2–3 minutes.
• Brush the grill grates thoroughly.

Tip: If you don’t have a brush, scrunch up some tin foil into a ball and hold it with a set of tongs.

Step 3: Empty or check the grease tray

If it’s more than ⅓ full, empty it.

Don’t leave it. Grease trays are flare-up fuel, and old grease attracts pests.

The Medium Clean (Every 3–5 Cooks — 10 Minutes)

This is what keeps the BBQ from turning into a greasy smoke machine.

Step 1: Wipe the lid interior

The inside of the lid will darken with use which is completely normal.

You’re removing:

• loose soot flakes
• built-up grease

You don’t need to scrub to shiny metal - just remove anything that will fall into your food.

Use a damp cloth or kitchen roll.

Step 2: Clean the warming rack and sides

A quick wipe stops build-up becoming sticky and hard.

The Deep Clean (Every 1–3 Months — 30–60 Minutes)

This is where you properly reset your BBQ so it heats evenly, stays safe, and doesn’t taste like burnt grease.

Safety first: turn gas off at the bottle and disconnect the regulator if possible.

Step-by-step Deep Clean

Step 1: Remove everything from inside

Take out:

• grill grates
• warming rack
• flame tamer
• drip tray / grease cup

Lay them out on a tarp or some newspaper.

Step 2: Clean the grill grates properly

Best method: hot soak

1. Fill a bucket or washing-up bowl with warm water + washing-up liquid.
2. Soak grates for 15–20 minutes.
3. Scrub with sponge/brush.
4. Rinse and dry fully.

For stubborn grease: sprinkle baking soda, spray vinegar, leave 10 minutes, then scrub.

Avoid harsh wire brushes on enamel-coated grates — they can damage the finish.

Step 3: Clean flavouriser bars / heat plates

These get coated in grease and carbon, which causes:

• flare-ups
• bitter smoke
• uneven heating

Clean them by:

• scraping with a plastic scraper
• scrubbing with warm soapy water
• drying fully before reinstalling

If they’re rusted through, replace them - it massively improves performance. We do sell specific spare parts for our BBQ units. Please enquire with our Customer Service Team for further details.

Step 4: Clean the firebox (the base of the BBQ)

This is where a lot of people skip, then wonder why it smokes.

1. Scrape out grease and debris.
2. Use a vacuum (optional) to remove dry bits.
3. Wipe down with warm soapy water and a cloth.
4. Let it dry fully.

Tip: Don’t hose your BBQ down like a car. Water inside causes rust and burner issues.

Step 5: Clean the burners (this matters!)

Blocked burner ports cause:

• uneven flames
• low heat
• gas smell
• ignition problems

How to clean burners:

1. Remove burners (check manual if needed).
2. Use a dry brush to clean the outside.
3. Use an old toothbrush to clear burner holes (ports).
4. Check for spider webs or blockages in the venturi tubes.

Don’t use water inside burners.
If you do rinse them, make sure they’re completely dry before reinstalling.

If the flame is yellow/orange instead of blue, burner ports may be clogged.

Step 6: Clean the drip tray / grease management system

This is the number-one cause of flare-ups.

• Empty and scrape fully.
• Wash with hot soapy water.
• Replace foil liners (if you use them).

Step 7: Reassemble and do a test burn

When everything is dry:

• reassemble
• turn on the gas
• ignite and run on high for 15 minutes

This burns off any residue and confirms everything is working properly.

What NOT to Do When Cleaning a Gas BBQ

These are the classic mistakes that shorten the life of your BBQ:

Don’t use oven cleaner (it’s harsh and can damage finishes)
Don’t pressure wash or hose down the inside
Don’t scrape enamel aggressively with metal tools
Don’t ignore grease tray build-up
Don’t leave burners wet (rust and blockage risk)

Please note that the parts are not dishwasher safe.

How to Know Your BBQ Needs Cleaning

If you notice any of these, you’re overdue:

• more flare-ups than usual
• BBQ smokes constantly
• uneven hot spots
• weak flame or low heat
• food tastes bitter
• soot flakes dropping from lid
• ignition takes multiple attempts

The Bonus Tip: Protect Your BBQ So You Clean Less

Cleaning is 100x easier if you protect it after use:

Keep it covered
Brush grates after every cook
Empty grease tray regularly
Store griddle plates and accessories indoors
Do a deep clean before winter storage

Quick FAQ

Should I clean my BBQ after every use?

Yes but only the quick clean. Deep cleaning doesn’t need to happen every time.

Can I use vinegar on a BBQ?

Yes. Vinegar is great for loosening grease and works well with baking soda.

Do I need a BBQ cleaning spray?

Not really. Hot water + washing-up liquid is enough for most jobs.

Final Thoughts: Keep It Simple

The secret isn’t scrubbing for hours — it’s doing the small clean after every cook and the deep clean every month or two.

Your BBQ will run hotter, cook better, and last longer — and you’ll actually enjoy using it instead of dreading the mess.