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9. Cleaning the Grill
Clean the grill after each use, as accumulation of grease, ash and soot can increase the risk of
a grease fire and result in inefficient operation.
Grease Tray & Bucket
•
Remove foil from the grease tray and wipe off any surface grease.
•
Dispose of any grease in the grease bucket and wash clean with warm soapy water. For
easy clean up, line the bucket with foil.
Grill Rack
•
Use a Koala Claw wood scraper or other gentle material to scrape off any large chunks.
•
Do NOT use a stainless steel wire brush as it can damage the ceramic coating.
•
Wash in hot soapy water or just wipe down with a moist cloth or BBQ cleaning wipes.
•
Do NOT use acidic or strong chemical cleaners as they may damage the grill rack
ceramic coating.
Cast Iron BBQ Hotplate
•
Refer to section 11.
Fire-pot
•
Ash accumulates in the fire-pot and surrounding area and needs to be vacuumed out
after each long cook or every 3-4kg of wood pellets usage.
•
Only vacuum out ash when the grill is cold, switched OFF and unplugged.
•
Some wood pellets produce lots of ash so may need to be cleaned after every cook.
•
If any grease has dribbled down into the fire-pot area, clean with BBQ cleaning wipes.
Vents
•
Once every 50+ hours of use, clean off any soot around the air vents on the rear of the lid
with an old toothbrush and wipe clean with BBQ wipes.
Grill Surfaces
•
Wipe down the inside and outside of the grill with BBQ cleaning wipes, or warm soapy
water and moist (not too wet) cloth.
•
Cover the grill with a protective cover when not in use if stored outdoors. The grill must
not be exposed to rain.
•
Gently clean the temperature sensor inside the grill with wire-wool to ensure accurate
temperature readings.
Food Temperature Probe
•
Food probes must be scrubbed thoroughly after each use with hot soapy water to avoid
food contamination.
•
Do not immerse the entire probe or cable in water.
•
Avoid twisting or kinking the cable as it may be damaged.
