Grilling Safety Tips

Summer is here and that means its time to pull out the grill.

Roughly half of the injuries involving grills are thermal burns. These safety tips from the Hearth, Patio and BBQ Association (HPBA) will help keep you, your family, and your home safe during grilling.

• Read the owner’s manual.
  Always read the owner’s manual before using your grill and follow specific usage, assembly, and safety procedures. Contact the grill manufacturer if you have specific questions. (Be sure to locate your model number and the manufacturer’s consumer inquiry phone number and write them on the front page of your manual.

• Grills are for outside, only.
  Barbecue grills are designed for outdoor use, only. Never barbecue in your trailer, tent, house, garage, or any enclosed area because carbon monoxide may accumulate and kill you.

• Use in well-ventilated area.
  Set up your grill in an open area that is away from buildings, overhead combustible surfaces, dry leaves, or brush. Be sure to avoid high traffic areas and always barbecue in a well-ventilated area. Be aware of wind-blown sparks.

• Keep grill stable.
  When using a barbecue grill, be sure that all parts of the unit are firmly in place and that the grill is stable (can’t be tipped over).

• Follow electric codes.
  If electrically-operated accessories are used (rotisseries, etc.), be sure they are properly grounded in accordance with local codes. Electrical cords should be placed away from walkways or anywhere people can trip over them.

• Use long-handled utensils.
  Use barbecue utensils with long handles (forks, tongs, etc.) to avoid burns and splatters.

• Wear safe clothing.
  Wear clothing that does not have hanging shirt tails, frills, or apron strings that can catch fire, and use flame-retardant mitts when adjusting hot vents.

• Keep fire under control.
  To put out flare-ups, either raise the grid that the food is on, spread the coals out evenly, or adjust the controls to lower the temperature. If you must douse the flames with a light spritz of water, first remove the food from the grill.

• Be ready to extinguish flames.
  Use baking soda to control a grease fire and have a fire extinguisher handy. A bucket of sand or a garden hose should be near if you don’t have a commercial extinguisher.

• Never leave a grill unattended once lit.

• Stay away from hot grill.
  Don’t allow anyone to conduct activity near the grill when in use or immediately following its use. The grill body remains hot up to an hour after being used.

• Don’t move a hot grill.
  Never attempt to move a hot grill. It’s easy to stumble or drop it and serious burns could result.

• Marinate your meat.

Cooking meats (particularly red meat and chicken) at very high temperatures until surface charring occurs can form cancer causing substances (Heterocyclic Amines (HCA)) to form. To minimize the risk you should:

• Use marinades (which can reduce the risk by as much as 98%)
• Do not overcook your meat
• Keep grill temperatures relatively low (under 600 degrees cooking temperature)
• Use thinner or smaller cuts of meat (like kebabs)

You can find more safety tips on HPBA’s grilling safety factsheet, which is available here: http://static.hpba.org/fileadmin/factsheets/product/FS_SafeBBQ.pdf