This BBQ cleaning brush has three brush heads side by side, so it grips your grate from above and from the side at the same time. One pass and the bars are clean all round. With an ordinary flat brush you only scrub the top, and the built-up residue stays on the underside, exactly where it comes loose again during your next cook and ends up in your food.
When to use the BBQ cleaning brush
The best moment is right after cooking, while the grate is still warm. Fat and protein residue are soft then and come loose in one pass. If you let the grate cool down first, the residue bonds to the bars and you end up scrubbing. A quick brush afterwards takes half a minute and means you start next time on clean steel.
- Three heads side by side, for all-round contact with the bar
- One pass per bar instead of scrubbing back and forth
- Works on stainless steel and cast iron grates
- Keeps old residue out of your next meal
- Handle keeps your hand away from the hot grate
How to brush your grate
After cooking, let your kamado or BBQ burn on for a bit with the lid closed, so the residue chars. Then open it up and run the brush lengthwise over the bars with light pressure. Don't go across the grate: that way you miss the sides and jump from bar to bar.
Maintenance and replacement
Rinse the heads if a lot of fat builds up and let them dry before you store the brush. Check before every use that the bristles are still firmly attached. If they are loose or flattened, replace the brush: loose bristles don't belong on a grate.
Looking for a cleaning tool that doesn't leave bristles behind? Take a look at the cast iron scrub pad. If your grate is truly worn out, you'll find a replacement among the cast iron grates. The rest of the maintenance tools are in BBQ tools.
