Winter Care & Summer Prep: A Kiwi’s Guide to Looking After Your BBQ
From salty coastal air to four seasons in one day, New Zealand's climate gives outdoor gear a real workout, and your BBQ is no exception. A little care at the end of the season, and a quick check before summer, will protect your investment and keep it cooking well for years.
Winter care
1. Give it a thorough clean. Scrape down the grills and plates, empty and clean the grease tray, and clear out any ash from charcoal BBQs and kamados. Grease and ash hold moisture, which encourages corrosion over winter.
For stainless steel BBQs, wipe down the surfaces in the direction of the grain, rinse with fresh water if you're near the coast, and finish with a stainless steel protector if you like.
2. Dry it, then cover it. Make sure the BBQ is completely dry before covering it, so moisture isn't trapped underneath. A breathable, weatherproof cover is worth having even on an "outdoor-rated" BBQ, especially in coastal or humid areas.
3. Disconnect and store the gas bottle safely. Turn off the gas, disconnect the bottle and store it upright outdoors, in a well-ventilated spot away from heat sources and drains. Never store a gas bottle inside the house or garage.
4. Find the BBQ a sheltered spot. With the bottle removed, the BBQ itself can go in a garage or under a covered patio. If it's staying outside, raise it off damp ground so air can circulate underneath.
Kamado care through winter
Ceramic kamados are tough, but they don't like sitting wet. Keep yours under a heavy-duty cover, and if it's been damp for a while, bring it up to temperature slowly on the first cook, running it low for an hour or so to dry it out before going hot. Rapid heating while the ceramic is wet is a common cause of cracking.
In colder parts of the country, where frosts are regular, keeping your kamado dry and covered is especially important, as water in the ceramic can expand when it freezes.
Before summer: get BBQ-ready
1. Check your gas bottle. Look for the test date stamped on the bottle's neck. NZ gas bottles must be re-inspected every 10 years, and out-of-date bottles can't legally be refilled, so it's worth checking before you head to the refill station.
2. Check the fittings for leaks. Reconnect the bottle and inspect the hose for cracks or brittleness. Brush soapy water over the connections and turn the gas on: if bubbles form, there's a leak, so turn it off and have it repaired before use.
3. Check the burners. Spiders love the burner tubes over winter, and their webs can block the gas flow. Check the burners and tubes, clear any blockages, and test the ignition.
4. Burn off and oil. Light the BBQ and run it on high for 10 to 15 minutes to burn off any residue. Once cooled slightly, wipe the grills and plates with a high smoke point oil such as canola or rice bran.
5. Restock. Replace worn tools, top up your gas or charcoal, and stock up on rubs and marinades for the first cook of the season.
Quick checklist
Winter
- Grills, plates and grease tray cleaned
- Ash cleared from charcoal BBQs and kamados
- BBQ dry and covered
- Gas bottle disconnected and stored upright outside
Summer
- Gas bottle test date checked
- Hose and fittings leak-tested
- Burners cleared and ignition tested
- Burn-off done and cooking surfaces oiled
- Kamado warmed slowly on its first cook
Need replacement parts, a new cover or a gas bottle check-up? Talk to the Hauland Lifestyle team. We stock parts for Grandfire BBQs and kamados, and support legacy Buffalo models.
