Still, the outdoor grill, which is becoming an all-weather, all-year cooking option, is often a mess of charred barnacles of burgers past clinging to the grates. The inside cover is often peeling with oily black dandruff and the bottom trays have enough ash to bury Mount St. Helens. By benign neglect, many of us create a hot dog biohazard.

With that in mind, a primer on grill hygiene is in order.

The good news, according to Weber hot line representative Janet Olsen, is ''that usually the grill gets hot enough so bacteria gets burned off.''

The bad news, however, is that this unkempt accumulation of grease, ashes and food acids could be causing unnecessary flare-ups, attracting undesirable critters, promoting rust, corroding surfaces and generally shortening the life of the grill.

Here are some general guidelines that manufacturers give for keeping charcoal and gas grills clean and safe. Always check your owner's manual or the manufacturer's Web site for specific cleaning instructions for your appliance because materials vary widely among brands. Many brands also have toll-free customer service help lines.

Day-to-day cleaning for charcoal grills

After cooking, brush the cooking grates with a stiff wire brush or rub with crumpled aluminum foil while the grill is still warm. When the kettle is cool, empty out ashes, which can absorb moisture and cause rust.

Seasonal cleaning for charcoal grills

Take warm, soapy water and scrub the inside and outside with a sponge or rag. Rinse well and dry thoroughly.

If the cooking grates are messy, a fine steel wool pad and soapy water should do the trick.

You also should check the kettle for holes and cracks. Small ones should be OK for another season, but if they are large, think about getting a new unit.

Day-to-day cleaning for gas grills

Before or after grilling, turn the heat on high for several minutes, with the top closed, until the smoke stops, then brush the cooking grates with a brass brush. It may help to cover the grates with aluminum foil (to retain heat). Every few weeks, remove ashes from the bottom, wipe out the inside of the lid and the bottom trays with a paper towel while the grill is still warm (but not burning hot to the touch) to absorb excess grease. Check the foil grease catchers and replace when needed.

Seasonal cleaning for gas grills

While charcoal fans forfeit convenience for more flavor, they get off relatively easy when it comes to cleanup. Gas grillers, however, have more gadgets that require cleaning, inspecting and replacing.

Depending on the kind of gas grill you have, heat will be radiated and grease and food flavorings vaporized either by lava rocks, ceramic briquettes, a pumice stone or some kind of heat-distribution plate. These are located above the burners and below the cooking grates.

Lava rocks: These porous radiants soak up grease and should be replaced once a year, or more often if you are getting big flare-ups.

Ceramic briquettes: Soak for 10 minutes in vinegar, then rinse with boiling water. If they are crumbling, it may be time to replace them.

Pumice stone: These should be replaced every two years.

Heat-distribution plates (also called flavorizers): The best way to clean them is to heat and brush with a brass brush. You also can remove excess grease with a plastic putty knife. Use care with porcelain coating.

Venturi or burner tubes: These are the tubes that carry the fuel to the burners. Insects and spiders sometimes get inside and build nests, which can block gas flow. To get at the venturi tubes, you will have to take off the manifold that houses the burner knobs. Clean with pipe cleaners, a small bottle brush, a special venturi brush (sold at grill supply stores) or a straightened coat hanger bent with a hook at the end.

Burners: This is where the flame appears. Clean with a brass brush to get rid of corrosion and residue. To unclog burner holes, use a straightened paper clip. Inspect the burners and replace if there is excessive rusting, weaknesses and other clogged or swollen areas.

Grill interior: If it appears the inside lid of your grill is peeling, it is actually crystallized smoke and grease - a sure sign is it time to clean. Remove excess grease with a plastic putty knife or brass brush (don't do this with porcelain coating), then scrub with warm, soapy water and a nylon scrubby. Dry thoroughly.

Grill exterior: Wash with warm, soapy water and sponge or nylon scrubby.

Grill grates and warming racks: If further cleaning is needed after heating the grates and brushing them with a brass brush, scrub with warm, soapy water and a nylon scrubby (do not do this with cast iron grates).

Gas tank and hoses: Check hoses for cracks. To make sure the tank and hose do not have leaks, apply a solution of equal parts dish detergent and water generously to all the connections. Turn on the gas and check all the connections. If you see any bubbles, you have a leak and need to replace the hose or tank.

A wire brush - and a bit of elbow grease - can do wonders for a dirty grill.