How to protect your barbecue in winter

The cold arrives, the days get shorter and the barbecue is left standing in a corner of the garden for months. But that spell of inactivity can cost it dearly if you do not take the right steps. Knowing how to protect your barbecue in winter is the difference between starting the season with everything ready and finding a rusty grill, damaged burners and parts that no longer work as they should. In this article we tell you everything you need to do before putting it away.

Why does protecting the barbecue through the cold months matter so much?

Winter is the silent enemy of any barbecue. Constant damp, extreme cold, rain and wind create perfect conditions for steel to rust and for the internal components to deteriorate. Cast iron grates can crack, gas burners can collect moisture and block, and enamelled surfaces can lose their finish if they are not properly protected.

A well-kept barbecue can last for decades. One that is badly stored can be beyond use in as little as two or three winters. And it makes no difference whether you have a basic model or a top-of-the-range barbecue: the care needed is the same in both cases.

Step by step: how to get your barbecue ready for winter

1. A thorough clean before putting it away

The first step — and the most important — is to clean the barbecue thoroughly before it goes weeks without being used. Baked-on fat, ash and food residue turn into sites of corrosion over time and can attract insects or rodents.

• Grates: take them out and scrub them with a wire brush. If they are cast iron, dry them well and apply a thin coat of vegetable oil to prevent rust.
• Inside the chamber: remove the ash residue with a scraper and a damp cloth. Do not use harsh detergents inside.
• Burners (on gas barbecues): check that the burner ports are clean and unblocked. You can use a toothpick or a thin wire to clear the holes.
• Outside: clean the lid and the body with soapy water and a soft cloth. Dry it well before going on.

2. Checking the parts and components

Take advantage of this annual clean to check the general condition of the barbecue. Look for rusted parts, loose screws, worn seals or gas hoses in poor condition. It is far better to spot a problem now than to come across it just as you want to light the first barbecue of the spring.

If you have a built-in barbecue in your garden or on your terrace, pay particular attention to the materials of the structure around it: damp can seep between the modules and cause damage that goes beyond the grill itself.

3. Protect the inside with oil or protective grease

Once the inside is perfectly clean and dry, apply a thin coat of cooking oil (sunflower or a neutral vegetable oil) to the grates and the internal metal surfaces. This acts as a barrier against damp and prevents surface rust. It is especially important on cast iron grates and on carbon steel surfaces with no enamel coating.

4. Disconnect the gas bottle and store it somewhere safe

If your barbecue runs on gas, disconnect the bottle or the regulator and store them somewhere ventilated, away from sources of heat and, if possible, out of children's reach. Never leave the bottle connected to the barbecue for months unattended: changes in temperature can affect the connections.

Put the protective caps on the burner outlets to keep insects and damp out over the winter. It is a small detail that can save you a serious problem at the start of the season.

5. Use a quality cover

This is one of the most underrated steps and one of the most effective. A good cover protects the barbecue from water, wind, dust and UV rays. Not just any cover will do: look for covers made specifically for barbecues, in water-resistant materials and with reinforced seams.

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If you have a Spirit-type gas barbecue, make sure you use a cover designed for that model or a universal one that fits closely. Generic covers that are too loose can end up trapping moisture if the wind keeps moving them about.

6. Store it indoors or leave it outside?

If you have room in a garage, a storeroom or a shed, the ideal thing is to bring the barbecue inside for the harshest months of the winter. Being under cover drastically reduces its exposure to damp and to extreme temperatures.

If that is not an option and the barbecue has to stay outside, make sure it stands somewhere as sheltered as possible from the wind and from direct rain, and cover it properly. Stand the barbecue on a raised surface or use wooden blocks to keep it off the damp ground.

Particular considerations by type of barbecue

Gas barbecues

Gas barbecues are the most sensitive to damp inside. After the last time you use it, light all the burners at maximum for 10-15 minutes with the lid closed to burn off any remaining fat. Then turn it off, let it cool and follow the usual cleaning process.

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If you have a built-in gas barbecue, cleaning the burners is even more critical, since being set into a structure can make access for repairs more awkward.

Charcoal and wood barbecues

Empty the ash pan and the charcoal area completely. Damp ash residue is very corrosive to metal. Make sure the bottom vent is clear and, if you can, take the charcoal grate out and store it indoors.

Built-in barbecues and outdoor kitchen modules

The modular outdoor kitchens need particular attention to the joints and to the worktop materials. If the worktop is granite or porcelain, apply a purpose-made sealant before the winter. Protect the stainless steel drawers and doors with an anti-rust product as well.

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Common mistakes to avoid

• Putting it away dirty: fat and ash residue speed up corrosion and can cause bad smells or pests.
• Using a damp cover: if you cover the barbecue with a wet cover, you are trapping moisture inside. Let it dry first.
• Forgetting the cast iron grates: without a protective coat of oil, cast iron rusts very quickly. Do not put it off.
• Leaving the gas bottle connected: it is an unnecessary safety risk over months of inactivity.
• Not checking before the first barbecue of spring: before lighting it, always check the gas connections, the burners and the general condition. A five-minute check can prevent an accident.

One last piece of advice: make a ritual of starting the season

Storing the barbecue well matters just as much as getting it ready properly when you come back to it. Before the first cook of the spring, take off the cover, check all the components, re-oil the grates and run it empty to preheat. That will burn off any remaining protective oil and leave the surface in perfect condition for cooking. If you look after your equipment through the winter and prepare it well at the start of the season, every barbecue you cook through the year will be better than the last. And if you are thinking of replacing your kit, looking at the quality built-in barbecues may be the best present you can give yourself before the good weather comes.