As soon as the snow starts to melt, winter-weary Canadians can't wait to fire up the backyard grill to barbecue fresh meat, fish and vegetables. But if you haven't used your 'cue since last fall, or are looking to buy a new one this season, Napoleon, North America's largest privately owned manufacturer of gourmet gas and charcoal grills, serves up these helpful tips:
Getting the barbecue ready for spring:
-- Give it a thorough cleaning. As the pros point out: "You wouldn't cook in a dirty kitchen, so why grill on a dirty barbecue?"
To do the job right, Napoleon recommends detaching the burners and cleaning them with a wire brush and using a venturi brush -- it has a flexible shaft to specifically clean out barbecue burner tubes -- to remove any blocked food bits, grease or cobwebs. For the lid, grills, dripping pan and sides of the barbecue, hot, soapy water will do the trick.
-- Inspect all hoses and feed tubes. "Look for any crimps, scratching or punctures" and replace any damaged parts.
-- Test for gas leaks. With the barbecue turned off, brush a 50/50 solution of water and dish soap on all valves and connection hoses, then turn the propane tank valve to the open position. If bubbles appear, you have a leak. Tighten connections or replace hoses or valves, if necessary. To watch a leak-test video, visit napoleongrills.com.
-- Make sure the barbecue lights. For battery-operated ignitions, you may need to replace the batteries. For electrode leads, ensure the tips are clean with no rust or grease buildup. You can use fine sandpaper to clean.
Shopping advice when buying a new grill:
-- Get what you need. Size, accessories and BTUs are all important considerations. To narrow choices, think about what you will be cooking, how many people you'll be cooking for and how much space you have on the back deck or patio and buy accordingly.
-- Buy local. Canadian and American-made grills are known for their quality and getting parts down the road will be much easier. But buyer beware: "If you want a quality grill that's going to last, be prepared to pay for it."
-- Ask about warranty coverage. The key components of a grill are the burners, sear plates and castings, according to Napoleon, so a 10-year warranty is usually standard with quality barbecues.
-- Ottawa Citizen
