How to Kasher a Barbecue Grill

Jews who keep kosher observe various religious laws, many of which pertain to food, both directly and indirectly. For example, kosher-keeping Jews don't use cooking utensils, including grills, used to cook non-kosher food. Grills used to cook non-kosher food need "kashered" to make them kosher. You must heat the grill until it glows, a process known as "libbun gamur." If you don't have experience using a blowtorch, enlist a helper who does.

Charcoal burning  in a BBQ
credit: aruba200/iStock/Getty Images
Kashering gets a grill cleaner than chemicals do by carbonizing debris.

Step 1

Remove the grates and set them on top of a layer of charcoal briquettes. Put a second layer of charcoal on top of the grates, and light the charcoal. This should heat the grates until they glow, which constitutes libbun gamur. Alternatively, have a professional heat the grates using a blowtorch.

Step 2

Blowtorch the part of the grill cavity that is level with and above the grates. This area of the grill may have directly touched non-kosher food, and needs libbun gamur.

Step 3

Clean the grill cavity using steel wool and oven cleaner to remove all "mamshus," or the debris left from the cooked food.

Step 4

Close the hood of the grill. Turn the grill to its highest setting and let it heat for 40 minutes. This kashers the inner cavity of the grill through a method called "libbun kal."