What is it about a charcoal grill that suggests that it’s okay to cook on it, even if it’s not clean? Most people do a very cursory wiping down of the grates just before slapping on the first hamburger patty and call it a day. It’s Miller time! You’ve got others (men, usually) who’ll argue (vociferously, and with said Miller in hand) that the “leftovers” add “flavor.” Ask yourself this question, “If your kitchen stove was as nasty looking as your grill, would you want to eat out of your kitchen?”

A clean grill is the key to good flavor. Think about it, do you really want to put your $8.99 a pound T-bone steak on that grill? Do you really think it will taste like an $8.99 per pound T-Bone?

The problem is that no one really knows how best to clean them. If you’ve left your grill for the past few seasons just the way it is, then you’ve got some serious scrubbing ahead of you. A degreaser, soap, hot water, stiff wired brush and elbow grease will help you get it ready.

The right way is to clean the grates on your charcoal grill is right after you use them, each and every time. While the grill is still warm and before they have a chance to harden, take a stiff wired brush and scrub off any leftovers or burned on barbecue sauce. If you’ve got a charcoal grill, you should also remove the ashes once they’ve cooled enough to handle. Occasionally, you should scrape out the gunk that accumulates on the bottom of the grill, and at least once every year, give it a good hot soapy cleaning.

There’s a right way and a wrong way. This is the right way. Everything else is wrong. And to be honest, all those times you told us that a dirty grill “added flavor” we knew better. Why do you think we were eating the salad?