Somewhere along the way, I’ve developed a reputation for barbecuing food; king of the grill, fire champ, if you catch my drift. It seems wherever I go, I’m expected to drop my drink and take care of the ‘cueing, while everyone else sits around relaxing and watching me like I’m some master chef. Not that I mind, so long as everything’s in perfect order. A champ cannot perform well in bad conditions.

Problems always arise with out-of-tune grills, barbecues with hot and cold spots, low heat, flare-ups or just plain dirty grilling surfaces. But during the outdoor season, the barbecue acts as your kitchen, and how long could you put up with an oven that didn’t work? People live with these issues as if there’s nothing that can be done, but barbecues, like all tools, require yearly maintenance to keep working at top form. That said, the fixes, like everything BBQ, are easy.

Before I continue, I should clarify: I am talking about gas-powered barbecues, not the traditional hibachi or other charcoal cookers. If you’re a traditionalist and consider gas a sin, skip this lesson. For the rest of us, read on.

Step 1: The Burner

Hot and cold spots, flare-ups and other griller eccentrics are almost always related to the burner, the griller’s engine. Depending on how often you use your grill (year-round for me, 52% of other Canadians, according to a recent study by the makers of the fine Weber grills), it eventually burn out and need replacing.

Simply lift off the grills, pull aside the coals or “flavour wave” and lift out the burner. Not all burners are the same size or fit, so wrap it inside a small bag (so it doesn’t make everything dirty) and take it into a hardware store, where you can show it to the guy and get a replacement. For about $40 you’ll have, essentially, a new ‘cue.

Step 2: Spiders and Rust

Spiders and rust … sounds like an Iron Maiden album. New barbecues come equipped with “spider guards” that prevent these small critters from entering the venturi tubes (the metal connectors that feed gas to the burner). This tends to happen over the winter, with spiders and their webs, plus other dirt and debris, clogging up the pipes.

While you’re at the hardware store, pick up a $4 venturi brush, which is basically a long, skinny pipe cleaner with a bristled end. Then simply push the brush through the pipes till they’re clean and free.

Still in a cleaning frame of mind? Now’s the time to get rid of any rust buildup around the venturi tubes, burners and grates. Fine steel wool (#000 or #0000) and some light machine oil should get rid of any surface rust; if the decay runs deeper, you might need to replace a part, but here we’re usually talking about the burner, which should be replaced every two to three years anyway. Same goes for the rubber gas hose similar to the hoses under your car hood; if it’s cracked, replace it.

Rusty propane tanks should not be tinkered with. As a general rule, these tanks last about eight to 10 years. (Quick tip: get two tanks so that if one empties while you’re cooking, you can quickly hook up the full tank without ruining the meal.)

Step 3: Add new coals

Most gas barbecues don’t require charcoal coals because they come with what’s often referred to as a “flavour wave,” which reflects and directs flames while creating smoke from dripping juices and oils. However, that said, you can certainly add charcoal coals to your ‘cue, just make sure you replace them every season or so.

Besides coals, you can also play around with pieces of soaked wood (apple wood smoked ribs, anyone?), such as hickory. Use your own, or buy specially soaked shavings from a specialty food store.

Step 4: You’re Done

That’s right, there is no Step 4. See, I told you, barbecuing is easy living done well, or in my case, medium rare.