Scrape the grates while they’re still hot

Scrape the grates while they’re still hot.

Yes — but only scrape the grates while they’re hot. The rest of the cleaning is mostly about ash management and not overdoing it.

Here’s the deal: right after you pull the food off, grab a grill brush and scrape those grates. The heat loosens the gunk. Let them cool completely and you’re fighting baked-on carbon. Don’t use soap on cast iron grates — that strips the seasoning. Just scrape, then maybe a quick wipe with oil on a paper towel if you want to reseason.

For the inside of the kettle or smoker? Don’t scrub it clean. A little buildup is flavor. You just need to clear out the ash once it’s cold. That ash pile traps moisture and rusts the bottom. So scoop it out every few cooks. Deep clean once a season with a putty knife for the big chunks.

Final thought: A dry, ash-free grill with seasoned grates will outlast one you scrub to bare metal.