BBQ Cleaning & Repair in Whitchurch-Stouffville

A wire brush across the grates before cooking is not cleaning a barbecue - it is clearing the top of it. Everything underneath keeps accumulating: grease coating the firebox walls, carbon caked onto the flavourizer bars and heat shields, and a grease tray that has been full since some point last summer. That accumulation is combustible, and flare-ups inside a closed lid are how barbecue fires start. It is a real risk on a deck, against a house, or on a condo balcony where the consequences are not yours alone. Most people have never opened the firebox far enough to see what is in there. The mechanical side degrades on the same timeline. Burner tubes corrode from the inside and the ports plug with grease and debris, which is why one side of the grill runs hot and the other never does. Igniters stop sparking. Regulators fail. Grease-clogged venturi tubes make a burner light unevenly or not at all. And it is a food surface. Old carbon and grease are not seasoning, they are rancid fat and combustion residue sitting directly under whatever you are about to serve. A GTA season of use plus a winter under a cover produces exactly the sort of thing nobody wants to look at closely.