How to Kasher a Barbecue Grill

Jews who keep kosher observe various religious laws, such as not mixing meat or poultry with dairy products, and not consuming products made from pigs or other non-kosher animals. The laws of kosher don't just relate to the food itself, however. Jews who keeps kosher will also make sure not to use any cooking utensils or appliances -- such as a grill -- that were used to cook non-kosher food. If they want to use a grill that was used to cook non-kosher food, they need to "kasher" it, or make it kosher. It must be heated until it glows, in a process known as "libbun gamur."

Charcoal briquettes
Match
Blowtorch
Steel wool
Oven cleaner

Instructions

- 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.
- 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.
- 3
  Clean the grill cavity well, using steel wool and oven cleaner as necessary to get off all "mamshus," or tangible materials left from the cooked food.
- 4
  Close the hood of the grill.
- 5
  Turn the grill to its highest setting, usually "broil", and leave it on for 40 minutes. This kashers the inner cavity of the grill through a method called "libbun kal."

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