My grill’s a greasy mess—how often should I call experts?

If your grill’s pooling oil, smelling like last summer’s burnt burgers, or growing its own ecosystem of rust, it’s time. Most people book a pro clean once or twice a year, especially before BBQ season kicks off. If you grill weekly, maybe every 6 months to keep it from turning into a fire hazard.

Will cleaning stuff leave my food tasting like chemicals?

Nope. The pros use non-toxic degreasers and steam so your steak won’t come out tasting like a lab experiment. They rinse everything down proper—just expect flavor that’s actually from your marinade, not leftover cleaner.

My grill’s got rust patches—can experts fix that, or just wipe it down?

Depends how bad it is. Pros’ll scrub off surface rust and might suggest replacing gnarly parts like grates or heat plates (they’ll quote you first). No Band-Aid fixes—they want your grill safe, not just shiny.

Why not just DIY? I’ve got a wire brush and elbow grease!

Sure, until you melt your eyebrows off scrubbing a hot grill or slice your hand on a jagged edge. Plus, that wire brush? It misses the gunk deep in the burners. Pros bring industrial steamers and vacuums to suck out grease you can’t reach. Save your weekends—let ‘em handle the dirty work.

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