Winterizing Your Grill: Maintenance Guide for Cold Weather

So, the temps are dropping, football’s on, and you’re probably grilling less these days.

That’s when a lot of folks just slap a cover on their grill and call it good. Big mistake. 

Cold weather, snow, and even critters can do a number on your grill if you don’t prep it right.

Winterizing your grill isn’t complicated; it’s just a little cleaning, a little protecting, and the right gear to keep things safe until spring.

Do it right now, and when the first warm weekend shows up, you won’t be wrestling with rusted grates or a burner that won’t light.

In this guide, we’ll walk you through the step-by-step process and include a few product picks that actually make your life easier.

Not everyone needs to winterize their grill. If you’re one of those die-hard grillers who’s out there flipping burgers in a snowstorm, keep doing your thing.

But if you know you’ll be taking a break for a couple of months, or you live somewhere that sees freezing temps, this guide is for you.

• When should you do it? The sweet spot is right before the cold sets in for real. Once the forecast shows consistent temps near or below freezing, it’s time to prep.
• What’s the goal? Simple: keep your grill clean, dry, and protected so you don’t open it up in spring to find rust, mold, or, worst case, a family of squirrels that thought your smoker was a nice winter condo.

Winterizing isn’t just a one-and-done chore; it’s a little routine that makes life easier down the road.

Here’s the simple timeline we recommend:

Before you get scrubbing, let the grill do some of the work for you. Fire it up to around 400°F and let it run hot for about an hour.

This carbonizes leftover grease and food bits, turning them into easy-to-flake ash. If you’re working with a smoker or a lower-temp unit, just crank it as hot as it’ll safely go and give it more time.

Once it’s had a good burn, shut it down and let everything cool completely. Now you’ll find that all those stubborn grease spots and gunk scrape off way easier.

Now comes the real cleaning session. Start by pulling out the cooking grates, heat plates or flame tamers, and any removable trays.

Give each one a thorough scrape and wipe-down. For the grill body itself, scrape down the interior surfaces and vacuum up any loose ash or debris (an ash-safe shop vac is your best friend here).

Don’t forget the grease system; it’s a common spot people skip. Empty and clean the drip tray, channels, and grease bucket. Leaving congealed grease in there over winter is a recipe for mold or even fire risk come spring.

Your grill’s outside takes the brunt of winter weather, snow, rain, and ice love to eat away at finishes. After the interior’s handled, give the exterior some love.

1. Wipe it down: Use warm, soapy water or a stainless-steel cleaner to remove grease, fingerprints, and smudges.

2. Polish if needed: Stainless steel grills especially benefit from a quick polish,it adds a thin protective layer against moisture.

3. Inspect seams and handles: Look for rust spots or loose screws and tighten/patch them up now, before they worsen.

This is where you make sure your grill’s “engine” stays safe all winter. Gas lines, propane tanks, and burners don’t like sitting in freezing temps with grease or pressure trapped inside.

1. Shut off the gas supply (propane or natural gas). For propane grills, disconnect the tank completely. Store it outdoors in a dry, upright position, never in the garage.

2. Check hoses and connections. Look for cracks, brittleness, or leaks. Cold weather can make these worse, so it’s smart to replace anything suspect now instead of mid-season.
   Protect the burners. A quick brush or blast of compressed air clears out food bits or spider webs (yes, they love burners).

3. Cover exposed fittings. A little tape or a cap over the ends keeps out moisture and pests.

Once everything’s clean and disconnected, the last line of defense is a good cover.

Not the bargain-bin kind that tears in the first windstorm. A heavy-duty, weatherproof cover that fits your grill snugly. 

This keeps out snow, rain, and all the little creatures that think your grill looks like a cozy Airbnb.

If your grill lives outside year-round, position it in a spot with some natural shelter, like under a pergola or against a wall that blocks the wind.

Avoid tucking it into a damp corner where moisture will just sit. If you’ve got the space, rolling it into a shed or garage (propane tank stored outside, of course) is even better.

Propane safety is no joke. 

The default rule of thumb is simple: turn the valve OFF, keep the cylinder upright, and store it outdoors in a well-ventilated spot, away from heat or ignition sources. That alone prevents most problems.

Some folks tuck their tank into a shed or detached structure. 

That’s fine, as long as it’s well-ventilated and you follow local fire codes. Check with your local fire department if you’re unsure.

One more thing: never bring a propane cylinder into your basement, garage, or any living space. It’s just not worth the risk.

Once winter’s over, your grill deserves a quick tune-up before you throw on the first burgers of the season. Here’s a simple checklist to bring it back to life:

Knock these out in 20 minutes, and your grill will be running smoother, lasting longer, and feeling ready for a new season of backyard sessions.

👉 Read our in-depth guide to spring cleaning your outdoor kitchen and grill

Winterizing your grill is about protecting your investment so it lasts longer, cooks better, and is ready to fire up the second the weather breaks.

A good burn-off, deep clean, fuel system prep, and a solid cover are really all it takes. Add in a few smart accessories, like liners, brushes, and storage bins, and you’ll save yourself a world of trouble come spring.

Do it once, do it right, and your grill will thank you with perfect burgers, ribs, and steaks all season long