How Long Should You Burn Off a New Grill

How Long Should You Burn Off a New Grill?

When you’ve just bought a new grill, whether it’s a shiny gas model or a classic charcoal burner, the excitement to throw on some steaks or veggies is palpable. But wait—before you throw on those succulent cuts of meat, there’s a crucial step you should never skip: burning off your new grill. This process ensures that unwanted flavors or potentially harmful residues don’t taint your first BBQ.

Why Should You Burn Off a New Grill?

  1. Manufacturing Residues: Grills, during the manufacturing process, are often coated with oils, solvents, and other chemicals to prevent rusting and scratching during transportation. These residues can transfer undesirable flavors to your food if not burned off properly.
  2. Dust and Debris: Even if you’ve assembled the grill yourself, there’s a chance it might have collected dust or other small debris from the store or during the delivery process. Burning it off ensures you have a clean slate to start grilling.
  3. Safety: Some manufacturing chemicals might be harmful if ingested. By burning off the grill, you ensure these chemicals are appropriately removed, safeguarding your health and that of your loved ones.

Burning Off a New Grill: Step-by-Step Guide

1. Assemble and Check the Grill:

Ensure that you’ve followed the manufacturer’s assembly instructions correctly. Once assembled, check for any loose parts or components.

2. Clean the Grates:

Even if it’s new, give your grill grates a good scrub with a grill brush. This will remove any obvious particles, dust, or loose manufacturing residues.

3. Open the Lid:

This might seem basic, but it’s crucial to keep the grill lid open during the initial ignition to prevent gas buildup, especially if you’re using a gas grill.

4. Turn On Your Grill:

  • For Gas Grills: Turn on the propane tank and then turn on all burners to the highest setting.
  • For Charcoal Grills: Fill the grill with charcoal, light them, and let them burn until they’re covered with white ash.

5. Let It Burn:

Allow the grill to burn for about 20-30 minutes for gas grills. For charcoal grills, let the charcoals burn until they’re covered in white ash, which usually takes around 20 minutes. This process will burn off most residues, ensuring the grill reaches high temperatures that can break down most chemicals.

6. Turn Off and Cool Down:

Once you’ve let it burn for the necessary time, turn off the burners or let the charcoal die out. Allow the grill to cool down completely.

7. Clean Again:

After the grill has cooled, give it another thorough cleaning. Use the grill brush on the grates again to remove any remaining residues. If your grill comes with a grease tray or catch pan, check and clean it as well.

Additional Tips:

  1. Ventilation: Always ensure that your grill is in a well-ventilated outdoor area when burning it off. This not only ensures safety but also allows harmful fumes to dissipate.
  2. Check Manufacturer Instructions: Some grills might have specific burn-off instructions or recommendations. Always refer to the manual to make sure you’re following the best practices for your specific model.
  3. Regular Maintenance: While the initial burn-off is crucial, regular cleaning and maintenance will ensure your grill remains safe and functional for many BBQ seasons to come.
  4. Heat Shields and Flavorizer Bars: If your gas grill comes with heat shields or flavorizer bars, these also need to be burned off and cleaned to ensure they’re free from residues.
  5. Safety First: Always have a fire extinguisher handy, especially during the initial burn-off process. Even if you’ve grilled for years, it’s always best to be prepared.


In the excitement of a new purchase, many might overlook the essential step of burning off a new grill. This process, however, is pivotal in ensuring that your food tastes as it should and is free from potentially harmful residues.

So, the next time you get a new grill or even advise a friend on grilling, remember the 20-30 minute rule for burning off. It’s a small investment of time for countless safe and delicious BBQ sessions in the future.

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