Scrape hot, oil warm

Yes, and the trick is to do it while the grill is still warm.

Right after you pull the food off, grab a stiff wire brush and scrape the grates while they’re hot. That heat loosens the crusty bits so they come off easily. Cold scraping is just pushing gunk around. Take the grates off and hit any stuck-on parts with a crumpled ball of aluminum foil if the brush can’t get it all.

Once the grates are clean and still warm, rub them down with a paper towel dipped in vegetable oil. That thin layer of oil prevents rust and makes the next cook less sticky. Do this every time.

For the rest of the grill: dump the ash once it’s completely cold (ashes can stay hot for hours). Ash traps moisture, which is rust’s best friend. Wipe down the inside lid and bowl with a damp paper towel if you see flaking buildup, but don’t go crazy — a little seasoning on the interior is fine. Keep it covered when not in use, and store the grill off the ground if you can.

A five-minute post-cook routine will save you a rusty mess next spring.