Disconnect the propane tank from your gas grill. Set the tank to the side.
Mix 2 tablespoons of dishwashing soap, 1 tablespoon of laundry detergent and 1 gallon of hot water in a bucket. Wear rubber gloves.
Stir the soap mixture with a grill brush.
Open your gas grill's lid and remove the grill grates and the shield over the burner. Place the parts on a clean flat surface.
Remove the lava rocks in the bottom of the gas grill, and place them in a bucket or other container.
Scrub the grill grates and the shield with the grill brush and soap mixture. Scrub both sides of the grates and shield.
Rinse the grill grates and shield with water from a hose.
Dry the grill grates and shield with a clean rag or towel.
Scrub each lava rock gently with a clean rag or towel to break up any caked-on debris. Do not use the grill brush and do not wash the lava rocks in the soap solution or water.
Place the scrubbed lava rocks on a clean rag or towel. Continue scrubbing the rocks until they are all clean.
Wipe the bottom of your gas grill with a clean rag or towel to remove any loose food debris and dirt. Use a scraper to break up any cake-on debris.
Place any scraped-off debris in a trash bag.
Place the grill's burner shield in place.
Place the lava rocks in the gas grill. If any of the rocks contain a large amount of caked-on debris, place the dirty side down so the dirt will burn off once you turn on the grill.
Place the grill grates in place.
Reconnect the propane tank, turn on the gas, and light the grill.
Let the gas grill run for 10 minutes to burn off any caked-on debris present on the lava rocks.
Turn off the gas grill.
Wet a clean rag or towel with 2 tablespoons of cooking oil.
Wipe the cooking oil-soaked rag or towel on to the grill grates to re-season them.
Things You Will Need
- Dishwashing soap
- Laundry detergent
- Hot water
- Rubber gloves
- Grill brush
- Bucket or other container
- Water hose
- Clean rags or shop towels
- Trash bag
- Cooking oil
- To prevent flare-ups resulting from food falling into the grill, cut excess fat from your meat before placing the meat on the grill. Leave only about ¼ inch of fat on your meat. Less fat means less flare up.