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Grilling
Safely
by Robert E. Thomas
Everyone loves to fire up the grill during the summer. In fact, 85 percent of American families own grills, according the Hearth, Patio and Barbecue Association.
However, if past years are any indication, about 16,000 people will be injured in accidents with charcoal or gas grills, according to the Consumer Product Safety Commission.
Throw in about 1,000 structure fires and 3,400 backyard fires, according the National Fire Protection Association.
“Many people barbecuing may overlook some simple safety tips,” said Karen Funkenbusch, University of Missouri safety specialist and director of the MU AgrAbility program.
She offers the following safety tips:
- Never grill indoors. Pick a safe outdoor area where the grill is well-ventilated, sits flat and is away from overhangs, deck railings and shrubbery. Grilling on an apartment balcony or condo patio can cause blazes that destroy multiple homes.
- Check propane tanks and hoses for leaks. Do not use a propane gas cylinder if it shows signs of external damage such as dents, gouges, bulges or corrosion. With an estimated 70 percent of barbecuers using gas grills, safety experts are focused on preventing leaks or spills from propane cylinders, which can cause explosions.
- Clean grills often to prevent grease buildup. Use a drip pan to catch juices and help avoid grease fires. Always open the grill hood before lighting.
- Handle charcoal carefully. Never use gasoline or kerosene to start the fire. Do not add lighter fluid directly to already hot coals. Instead, place several new briquettes in a metal can and apply lighter fluid. Then add to the grill.
- Keep kids and pets at least three feet from a hot grill.
- To put out the fire, place the cover over the grill, close the vents and allow the coals to burn out completely. Dispense the ashes in a noncombustible container.
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Last Update:
November 15, 2007
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