Home › Care & Maintenance › How to Clean and Store a Compact Grill

How to Clean and Store a Compact Grill

Flat panels are the easiest grill parts in the world to clean. There are no hinges, no hidden corners and no ash pan to wrestle with: the Slot Grill Compact comes apart into flat pieces of 12-gauge carbon steel. Here's the routine Slot Grill recommends, plus how to store it so it's ready for the next trip.

Right after cooking

While the grates are still warm (not hot), scrape off stuck food with a grill scraper or spatula.
Let the coals burn down. Never leave a fire unattended.
Wait until the ash and steel are completely cold. This can take hours.

Between cooks

If you leave it assembled (under a carport or at a permitted campsite), you don't need a full clean every time. Once the ash is completely cold, pull one side panel, empty it, and slide the panel back in. Wipe the grates with a little oil.

Deep clean

Let it cool completely and dump the ash into a metal container.
Disassemble: lift off the grates, slide out the side panels, pull the end pieces.
Wash with hot water, dish soap and a cheap wire mesh scouring pad (about $1.50).
Rinse and dry every piece completely with a towel. Warming the pieces over a small fire or in the oven drives off the last moisture.
Wipe a light coat of oil or Seasoning Balm on the grilling surfaces.

Cleaning the griddle

Scrape while warm.
For stuck-on food, add a splash of water to the warm griddle and scrape as it steams.
Wash with dish soap and a mesh pad if needed, dry completely, oil lightly.

Storing it

Stack it flat, about 1" thick, somewhere dry. One owner keeps theirs under a bunk at work; others keep it in an overland trailer or RV closet. A bag or old box keeps soot off your gear.

"Used it the first weekend we received it. Worked great, easy cleanup and it easily stored in our overland trailer."Verified Compact owner

Long-term storage

Deep clean, dry completely and oil all cooking surfaces before storing for a season.
Store indoors or in a dry shed, off concrete floors that wick moisture.
Avoid sealed plastic bins with residual moisture; add a desiccant pack if you use one.
Check and re-oil every month or two in humid climates.

Dealing with ash

Cold ash goes in a metal can with a lid. Never put warm ash in plastic, paper or the trash. Follow local rules for ash disposal.

If you see rust

Light surface rust is cosmetic. Scrub it off with a cheap wire mesh pad, dry, re-oil, and heat. Thick steel shrugs that off for years. See rust prevention and re-seasoning.

Quick-start checklist

Grill seasoned and dry; old ash emptied
Stable, level, non-combustible spot with clearance
Charcoal lit in a chimney, ashed over
Two-zone fire built, grates preheated and oiled
Thermometer, tongs, spatula and gloves within reach
Clean tray ready for cooked food

Common small-grill mistakes (and the fix)

Cooking before the coals are ready. Black-topped coals give smoky, weak heat and sticking. Wait until they glow under a light coat of gray ash.
Wall-to-wall coals. With no cool zone, every flare-up becomes a burn. Leave at least a third of the firebox thin or empty.
Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
Judging doneness by time or color. Small fires vary. Use a thermometer.
Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
Putting the grill away wet. Raw carbon steel needs to be dried and lightly oiled. See rust prevention.

After the cook: burn-down and pack-down

Let the remaining coals burn down. Don't leave a fire unattended.
When ash and steel are completely cold, dump the ash into a metal container with a lid, or dispose of it where the venue or campground allows.
Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
Store it dry. A bag or old box keeps soot off the rest of your gear.

Safety basics (every cook)

Outdoors only. Never use a charcoal grill indoors, in a garage, tent, camper, boat cabin or vehicle. Burning charcoal makes carbon monoxide, which you cannot see or smell.
Stable, level, non-combustible surface. Bare soil, gravel, sand, concrete, pavers or a fire-safe pad. The Compact's 2⅞" air gap between the table and the bottom of the coal bed helps minimize radiant heat to the surface below, but it is still a live fire.
Clearance. Keep it away from tents, vehicles, siding, overhangs, dry grass and anything that can burn. Keep kids and pets back.
Follow local rules. Burn bans, campground, park, venue and HOA rules come first.
Water or a fire extinguisher nearby, plus heat-safe gloves for handling grates and panels.
Ash stays hot for a long time. Put it in a metal container with a lid and never pack hot steel or ash into a vehicle.

Cooking in wind, rain, cold and heat

Conditions	What happens	What to do
Wind	Coals burn hotter and faster on the windward side; ash and sparks blow	Shelter the grill behind a vehicle, wall or rocks with safe clearance; point the hot end into the wind; skip cooking in high wind or red-flag conditions
Rain or drizzle	Slower lighting, weaker coals, wet fuel	Keep charcoal in a dry bag or lidded bin; cook in the open (never under a tent, awning or in a garage); dry and oil the grill afterward
Cold	Steel and food pull heat; longer cooks	Light more fuel; keep coals together; add lit coals sooner; use the thermometer, not the clock
Heat	Food safety window shrinks; you're sweating over a fire	Keep coolers shaded and cold; don't leave food out more than 1 hour above 90°F; stay hydrated
Dry season	Sparks can start fires	Check burn bans; clear debris around the grill; keep water ready

Taking this recipe on the road

The Compact packs about 1" thick and weighs about 14 lb, so this recipe travels to a campsite, tailgate, river bank or job site as easily as it cooks on the patio. A few habits make it safer and easier away from a kitchen:

Prep at home. Trim, season or marinate meat, chop vegetables and mix sauces in the kitchen. Pack each in a sealed bag or container labeled by cook order.
Keep raw meat cold and separate. Pack it at the bottom of the cooler, sealed, below ready-to-eat food. Keep the cooler at 40°F or below with plenty of ice, and keep it in the shade.
Two sets of tongs and platters: one for raw, one for cooked. Never put cooked food back on the tray that held raw meat.
Bring water and soap for hands and tools, plus paper towels and a trash bag.
Pack the thermometer. It matters more outdoors, where wind and cold change cook times.
Plan for ash. Bring a metal can with a lid and follow the venue's disposal rules.

For more, see the camping, tailgate and river trip guides.

Frequently asked questions

How do I clean the Slot Grill Compact?

Once cold, empty the ash, disassemble, wash with hot water, dish soap and a wire mesh pad, dry completely, and wipe the grilling surfaces with oil or Seasoning Balm.

Do I need to clean it after every cook?

No. If you leave it assembled, just empty the cold ash by pulling one side panel and sliding it back, and oil the grates.

How should I store a carbon steel grill?

Clean, completely dry and lightly oiled, stacked flat in a dry place. A bag or box keeps soot off other gear.

Is surface rust a problem?

Light surface rust is cosmetic. Scrub it off, dry, re-oil and heat.

Slot Grill Compact

12-gauge carbon steel · about 14 lb · 16.25" × 9" cooking area · packs about 1" thick · made in Texas · ★★★★★ 4.92 (77 reviews)

$89.97~~$99.97~~

Shop the Compact at SlotGrill.comAdd a griddle

More in Care & Maintenance

All Care & Maintenance →

All specs and prices are from SlotGrill.com. Always grill outdoors on a stable, non-combustible surface and follow local fire rules.