Classic Gas Portable BBQ

Yes, the Classic Gas Portable BBQ is certified for outdoor use only.

Yes, the Classic Gas Portable BBQ is built using high quality 316 marine grade stainless steel and will last in coastal conditions.

We recommend wiping the BBQ down after each use to avoid a build-up of salt and dirt, keeping the BBQ in top condition for years to come.

If you are not using your BBQ for long periods of time, click here to read about how best clean and look after your BBQ.

Seasoning the BBQs hot plate is up to personal preference. If you are to season the hot plate, we recommend spreading a light layer of oil over the hot plate, remembering that different oils have different smoke points.

Step-by-step guide to cleaning your Classic Gas Portable BBQ:

1. Safety precautions: Ensure the BBQ is turned off and the hot plate is completely cool before cleaning to avoid burns.
2. Scrape hot plate: Use a BBQ scraper to remove any stuck-on food particles and debris from the hot plate. Use a microfibre cloth or paper towel to wipe and remove residue from hot plate. Dispose of these residues properly.
3. Wipe down: With a soft sponge or microfibre cloth gently wipe down full exterior of the BBQ. The exterior surfaces of the BBQ should be cleaned or wiped regularly to prevent tea-staining and to prolong the high finish of the stainless steel. If tea-staining occurs, it should be attended to in the early stages as it will be much easier to remove. If left, it will gradually get worse until it turns to rust.
4. Prepare soapy water: Using a large bowl or small bucket, mix a solution of warm soapy water.
5. Wash exterior & interior: Dip a soft sponge or microfibre cloth into the soapy water, squeeze excess water out and gently scrub the exterior and interior surfaces of the BBQ. Pay special attention to areas with grease or stains. For stubborn stains, create a paste with bi-carb soda and water, apply it, let it sit, and then gently scrub. Washing the exterior will help to remove general contamination found in the air such as dust, dirt, and salt. Do not pour water directly over the BBQ controls.
6. Wipe exterior & interior: Rinse the sponge or microfibre cloth well and wipe exterior and interior clean to remove all detergent and residue from the BBQ. Make sure to wipe thoroughly to avoid leaving any soap/detergent behind.
7. Wash hot plate: Dip a soft sponge or microfibre cloth into the soapy water, squeeze excess water out and gently scrub the hot plate. Pay special attention to areas with build-up, grease, or stains. For stubborn stains and marks, create a paste with bi-carb soda and water, apply it, let it sit, and then gently scrub. Do not pour water directly over the BBQ controls.
8. Rinse hot plate: Before rinsing check the fat cup is empty. Fill a small cup with water, pour a little bit of water onto the hot plate to rinse off the detergent, grease, and residue. Be careful not to pour too much water at once onto the plate - ensure that the fat cup does not overflow. Use a BBQ scraper to scrape the water towards the fat gutter to remove excess water. Empty the fat cup in-between rinses, if needed. Ensure all the cleaning solution is removed.
9. Vinegar solution (optional): If there are still stains or residue on the hot plate, you can create a mixture of equal parts water and white vinegar. Apply the solution to the affected areas, let it sit for a few minutes, then gently scrub, and rinse off, as above.
10. Dry thoroughly: Use a clean microfibre cloth or paper towel to dry all stainless steel surfaces of the BBQ; exterior, interior and hot plate. Drying helps prevent water spots, tea-staining, and streaks from forming.
11. Blackening hot plate: Due to the high heat produced by the appliance it is normal for blackening to occur to the hot plate. This can be from the heat of the appliance alone and/or a combination of the food being cooked. To help remove burn marks, mix a small amount of white vinegar and water together (Step 9: Vinegar solution) and spray or apply the solution to the hot plate. Work this into the surface of the hot plate with a non-scratch scouring pad to bring the hot plate back to its original finish. Rinse with water (Step 8: Rinse hot plate) and dry thoroughly (Step 10: Dry thoroughly).
12. Polish exterior (optional): If you want to enhance the shine of the stainless steel, you can apply a stainless steel polish to the BBQ exterior according to the manufacturer's instructions. Buff the surfaces with a clean cloth after applying the polish. When applied to the external surfaces, silicone-based polishes are ideal to help the stainless steel form a protective layer to prevent tea-staining and rusting. (Do not use silicone-based stainless polish on the cooking surface/hot plate).
13. Regular maintenance: Clean the BBQ exterior and hot plate after each use to prevent grease build-up and staining. Regular cleaning will make the overall maintenance easier and subsequent cleanings easier.
14. Covering the BBQ: Consider using one of our portable BBQ covers when your BBQ is not in use to protect it from the elements, which can lead to rusting. We also have a large storage bag to store the BBQ away, if needed.

Click here to view full guide on cleaning your Classic Gas Portable BBQ.

The ideal cooking temperature is between 200-250 degrees, we recommend purchasing an infrared temperature gun/thermometer to accurately check the hot plate temperature.

No, the Classic Gas Portable BBQs control panel is laser etched into the satin finished stainless steel. It is not a sticker and will not be damaged or peel off.

Yes, we sell a range of durable covers and carry bags that help protect your portable BBQ from the elements and keep it in top condition.

Click here to view our range of covers and bags.

As an Australian manufacturer, we handcraft each BBQ with care to ensure the highest quality. Your Classic Gas Portable BBQ will be dispatched approximately 4 weeks after ordering— thank you for your understanding and support.